“Vindaloo” is derived from the Portuguese word “Vinha De Alhos” i.e. from the 2 main ingredients in it, which were "Vinho", meaning wine or wine vinegar, and "Alhos", meaning garlic. It was originally a vinegar and garlic based watery stew made with pork or meat in Portugal.
However after the Portuguese introduced it in India, it was completely revamped with the addition of spices and chilies, and over the years it has become one of the spiciest and most popular curry dishes all over the world.
Vindaloo is not as thick as a Korma and it does not have as much gravy as other curries. It also requires quite a lot of oil in its preparation and tastes wonderful if eaten a day or two after it is cooked since the vinegar and other flavors soak into the dish.
The pungency of the dish can be reduced or increased according to taste by adding or lessening the chilly powder. However, care should be taken not to lose the vinegar flavour, because Vindaloo get its special taste only because of the vinegar in it. It can be prepared with meat, pork, poultry, seafood, also vegetables such as brinjals, potatoes, peas etc).
· 1Kg pork cut into medium pieces
· 4 large onions finely sliced
· 3 tbsp tomato puree
· 1 tbsp cumin powder
· ½ tsp turmeric powder
· 1 tsp mustard powder
· 3 tsp chilly powder
· 2 tsp Pepper Powder
· 3 tsp ginger garlic paste
· 1 cup vinegar
· 3 tsp Oil
· 1 sprig curry leaves
· Salt to taste
How I make it.
1. Marinate the pork for about one hour (Preferably overnight in a refrigerator) with the salt, vinegar, chilly powder, cumin powder pepper powder, mustard powder, turmeric powder and ginger garlic paste.
2. Heat oil in a pressure cooker and first fry the curry leaves then add the onions and fry till they turn golden brown.
3. At this point add the marinated pork and the tomato puree and keep frying for some time.
4. Now add sufficient water and pressure cook till the meat is well cooked.
5. Serve piping hot with steamed rice or bread