History of Vindaloo

 

1-Vindaloo" is derived from the Portuguese word "Vinha De Alhos," which refers to the dish's two key ingredients, "Vinho" and "Alhos". Initially, it was a watery stew in Portugal cooked with pork or beef and vinegar and garlic.
Vindaloo was an important part of the Goan family unit. It was proudly served at every big Catholic holiday as in Easter, Christmas Day and special family occasions. The flavor profiles in this dish called for a sophisticated palette.

2-Vindaloo is normally regarded as an Indian curry, but in fact is a Goan adaptation of the Portuguese dish ‘carne de vinho e alhos’. The name vindaloo is simply a garbled mispronunciation of vinho e albos.

“To preserve meat for long durations, the Portuguese developed a unique style of marinating, where the meat was immersed in a stock composed of vinegar, salt, garlic and wine to preserve and enhance its flavor.

History of Vindaloo
Since the 12th century AD the Arabs had controlled all the spice trade routes into India. Eventually, In 1510, the Portuguese defeated the ruling Bijapur sultan Yusuf Adil Shah with the help of a local ally, Timoji, a privateer. They set up a permanent settlement in Velha Goa (Old Goa). This was the beginning of Portuguese colonial rule in Goa that would last for four and a half centuries, until its annexation by India in 1961. The Goa Inquisition, a formal tribunal, was established in 1560, and was finally abolished in 1812.
General Afonso De Albuquerque encouraged the Portuguese soldiers to marry the local women and thereby ensured Portuguese presence among the locals. While the Portuguese enjoyed a monopoly over spice routes.

However, after the Portuguese moved to India when the Portuguese brought new fruit crops like pineapple, cashew nuts tobacco and of course the chilli pepper. They also brought with them new ways of preparing foods such as marinating meat in vinegar. The Portuguese ruled Goa right until 1961, and the Estado da Índia Portuguesa had a deep influence on the food and culture of its people and eventually the rest of the country.

Vindaloo derives from the Portuguese dish known as Carne de Vinhas d’alhos – or meat preserved in wine and garlic. To this day it is made in Madeira where it is a much paler dish in comparison to its Goan offshoot. In both places it is served at Christmas and other occasions. Carne de Vinhas d’alhos has been called the dish that took the world by storm as it travelled as far as the Carribbean where it is known as garlic pork to this day.
According to old Portuguese Goan sources, Vindaloo has an almost pickle or confit like quality as meat is cooked in its own fat with minimal water and uses vinegar liberally. Maria Teresa Menezes, who has extensively documented Goan Catholic recipes says that meat cooked in this way can keep for a long time and it was carried by travellers. One wonders if it was brought to India by the Portuguese on their ships! Probably not but the desire to eat it certainly did and the dish evolved in India with the influences of local spices such as cloves, black pepper and cassia to its present form. It also seemed to contain more heat in the form of chillies which of course were brought to India by the Portuguese.

While there is no doubt that the original vindaloo was made with pork, there appears to be some lack of clarity of about the cut of pork that should be used. Some modern recipes recommend lean pork possibly because of the phobia of consuming animal fat.

It is quite likely that the original recipe of pork vindaloo was not super-hot because the chilies grown in the region are mild These impart a lovely red colour without the searing heat.
In terms of spicing, chilli is the main spice together with some black pepper, turmeric and cloves. Recipes that use a greater variety of spices or curry leaves and tomatoes appear to be modern innovations on the old theme. Here is a recipe adapted from the recipe by Menezes with a few modifications to reflect the ingredients that are widely available.

British Indian

Version of vindaloo calls for the meat to be marinated in vinegar, sugar, fresh ginger and spices, then cooked with more spices

Today, vindaloo can be found in almost every corner of the world. In the United Kingdom and many other parts of Europe, it is one of the most popular dishes on menus in Indian restaurants although it has been adapted to suit local palates by adding potatoes or other vegetables like carrots or mushrooms. In North America, it has become increasingly popular in recent years as more people discover its unique flavor profile.

How Hot Is a Vindaloo Dish - Scoville Heat Units (SHU)

·         The primary ingredient in a traditional vindaloo dish is Byadagi chilli, which has a Scoville rating of 50,000 to 100,000. 
·         For comparison, jalapenos usually fall between 2,500 – 8,000 on the Scoville scale and habanero peppers can range from 100,000 – 350,000. 
·         However, it is not possible to measure a curry recipe or dish on a Scoville scale as it is a blend of spices and other ingredients rather than a single chile. 
·         The heat level of the dish will purely depend upon the ingredients used to make the sauce including the type of chili. It is understood that vindaloo dishes are usually quite spicy.

Most Common Types of Vindaloos
Depending on the region and dietary preference, it can be made with various proteins such as chicken, beef, lamb, goat, pork, fish, or even vegetables and tofu. Let's take a look at the most common types of Vindaloos!
Chicken Vindaloo
This version of the chicken vindaloo recipe is made with boneless chicken thighs simmered in a flavorful tangy spicy sauce. It’s perfect for weeknight Indian food when you want something hearty yet healthy.
Beef Vindaloo
Beef vindaloo is popular in Kerala and features cubed beef pieces cooked in an aromatic sauce. Serve over basmati rice or Kerala parotta for an easy yet delicious meal!
Lamb Vindaloo
Lamb vindaloo recipe is a classic dish that has been around since the 1800s. It’s traditionally made with bone-in lamb shank that has been cooked until tender in a spiced vinegar-based sauce.
Goat Vindaloo
Goat vindaloo is another popular Kerala dish that features tender chunks of goat meat cooked in an aromatic and spicy sauce. Serve alongside steamed rice or Kerala parotta for an easy yet tasty meal!
Pork Vindaloo
Pork vindaloo is a traditional Goan cuisine that has become popular in Kerala too. This version typically calls for bone-in pork shoulder slow-cooked in an array of spices and herbs until it reaches fork-tender perfection.
Fish Vindaloo
Fish vindaloo is perfect for those who prefer to have seafood instead of meat! Traditionally made with mackerel or kingfish fillets simmered in fragrant spices and tomato paste until tender and flaky. Delicious!
Vegetable Vindaloo
Vegetarian diners will love this vegan alternative to traditional vindaloo dishes! It can be made with either potatoes, chickpeas, mushrooms, or eggplant cooked in a flavorful blend of spices and seasonings. Serve over steamed basmati rice for an easy yet delicious meal!
Tofu Vindaloo 
For those looking for an even healthier vegan alternative to traditional vindaloos dishes can opt for this tofu version instead! Tofu vindaloo is a vegan version of the classic dish, made with firm tofu cubes simmered in a fragrant tomato vinegar sauce. It’s great for those looking for a plant-based option that is full of flavor. Serve with basmati rice or naan for an easy weeknight meal!

Vindaloo Recipe
Ingredients:
2 kg Pork Boneless Loin
1/2 tbs salt
12 whole Kashmiri dry chilies
1/2 cup palm vinegar
2 tsp coriander seeds.
1 tsp cumin
1/2 tsp peppercorns
1/2 tsp cloves
2 one inch cinnamon sticks
10 green cardamom
1/2 cup of vegetable oil
1 yellow onion
1 tbs chopped ginger
3 flakes of garlic diced
2 green chilies
preparation:
1. Cut pork into 2-inch pieces, salt, and set aside in a big glass bowl in the fridge, covered.
2. Soak 12 whole Kashmiri dry chilies in a 1/2 cup palm vinegar or Goa coconut toddy for two hours until re-hydrated.
3. Toast the following spices in a pan on low heat for 1 minute. Allow to cool.
coriander seeds, cumin, peppercorns, cloves, cinnamon and green cardamom
4. In a food processor grind 1 yellow onion (roughly chopped) and 5 flakes of garlic with the soaked Kashmiri chilies and the toasted spices into a thick wet paste or marinade.
5. Pull out the cubed pork from the fridge, rub the marinade into the pork gently, cover with plastic wrap and set aside in the fridge overnight. The next day, take the pork out of the fridge and allow it to come to room temperature.
6. In the meantime, make the gravy: Put 1/2 cup of vegetable oil in a heavy bottom pot, medium heat. Add 1 medium-sized finely-sliced yellow onion, sliced ginger, 3 flakes of diced garlic, 2 green chilies. Fry on medium-high heat, until soft, with lid on. Stir occasionally, don’t let this burn.
7. Add the marinated pork pieces with left over marinade, fry well for 10 minutes, turning often in oil.
8. Add 2 cups of boiling water and stir. Cover and cook on a slow to medium heat without burning at the bottom. Stir every 15 minutes until the meat is tender and skin of pork is soft and well done.
 
Vindaloo Spice Mix
20 black peppercorns
4 green cardamoms
4 cloves
1 inch cinnamon stick
1/2 tbs salt
12 whole Kashmiri dry chilies
2 tsp coriander seeds.
1 tsp cumin
1/2 tsp peppercorns
10 green cardamom
2 green chilies
Instructions
Add all the spices to a frying pan and lightly toast until aromatic, 2 to 3 minutes.
Transfer the spices to a plate and let cool completely.
Grind the spices in a spice grinder to make a fine powder.
Store in an airtight container in a cool, dry place.