Description

A standard element of Goan cuisine derived from the Portuguese carne de vinha d’alhos (literally “meat in garlic marinade”[5]), a vindaloo is a dish of meat (usually pork) marinated in vinegar and garlic.[3] The basic structure of the Portuguese dish was the Portuguese sailor’s “preserved” raw ingredients, packed in wooden barrels of alternate layers of pork and garlic, and soaked in red wine.[citation needed] 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 into the localized and easy-to-pronounce dish “vindaloo”.[6]

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