Vindaloo or vindalho is an Indian curry dish, which is originally from Goa based on the Portuguese dish carne de vinha d'alhos (literally translated as "meat in garlic marinade")
It's a dish of usually pork marinated in vinegar and garlic. The basic structure of the Portuguese dish is believed to be, that the Portuguese sailor's "preserved" raw ingredients, packed in wooden barrels of alternate layers of pork and garlic, and soaked in red wine. This was adapted by the local Goan cooks with the substitution of palm vinegar for the red wine, and the addition of spices.
It evolved through the different colonies, picking up local flavours and adapting to local tastes. Today there are many varieties of Vindaloo.
The traditional recipe uses pork, but over the years alternative versions have been created with beef, mutton, prawns, chicken and vegetables.
In my recipe I use mutton. It's a hot favourite at home.
600g mutton, cut into one inch chunks
1 teaspoon dark soy sauce
1 tablespoon light soy sauce
Ground ingredients (not too fine):
2 big yellow onions, diced and grounded
8 garlic
2 inches ginger (about 2 and half tablespoons)
Spice powders: 2 teaspoons chilli powder
1 teaspoon turmeric powder
1 teaspoon cumin powder Vegetables
4 potatoes, quartered
2 carrots (depending on size), cut into pieces 1 Knorr chicken stock cube dissolved in 2 cups of hot water
2 teaspoons sugar
1 tablespoon Heinz distilled vinegar
2 tablespoons tamarind juice
1. Marinate the meat with dark and light soy sauce, 1 tablespoon of ginger and garlic paste. Set aside.
2. Heat 1/2 cup of vegetable oil in a heavy based skillet pan. Saute the sliced onion and for 2 minutes. Add the pounded ginger and garlic and continue stir-frying for 2 minutes over medium high heat. Add the spice powders and mix well. This must be watched carefully so it does not burn.
3. Add the meat and stir to mix for 2 minutes. Then add the chicken stock, bird's eye chillies, vegetables and 1 teaspoon of salt. Give it a good stir and cover the skillet pan. Simmer over medium low heat for 15 to 20 minutes. Stir now and then. 4. Uncover and add the vinegar, tamarind and sugar. Stir well to mix. Cook for a few minutes longer and then take off heat.
Note: Serve with rice and a vegetable dish like long beans or french beans.