Vindaloo or vindalho is an Indian curry dish based on the Portuguese dish carne de vinha d'alhos It is one of the spiciest options on the English menu, and it also makes the wannabe Irish throw up. This was proven after studies showed 99.9% of people pretending to be hard and Irish vomited after consumption. 2013|website=BBC Food|archiveurl=https://web.archive.org/web/20141211232211/http://www.bbc.co.uk/food/0/24432750|archivedate=11 December 2014|url-status=dead|accessdate=17 December 2014
History
A standard element ofGoan cuisine derived from the Portuguese carne de vinha d'alhos, a vindaloo is a dish of meat marinated in wine and garlic. 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. This was "Indianized" by the local Goan cooks with the substitution of palm vinegar for the red wine, and the addition of dried red chili peppers with additional spices. It evolved into the localized and easy-to-pronounce dish "vindaloo". The British Indian version of vindaloo calls for the meat to be marinated in vinegar, sugar, fresh ginger and spices, then cooked with more spices.
Restaurants in Goa offering traditional Goan cuisine serve vindaloo with pork, which is the original recipe. The dish was popularized by Goan cooks in the British establishments and the ocean-going liners. A Kerala version of this recipe includes the usage of drumstick tree's bark, which is believed to help with digestion. Restaurants in other parts of India serve vindaloo with chicken or lamb, which is sometimes mixed with cubed potatoes. Even though the wordaloo means potato in Hindi, traditional vindaloo does not include potatoes.
Outside India
Vindaloo has gained popularity outside of India, where it is almost universally featured on menus at Indian restaurants. Vindaloo served in restaurants of the United Kingdom differs from the original vindaloo dish; it is simply a spicier version of the standard "medium " restaurant curry with the addition of vinegar, potatoes and chili peppers. Vindaloo is one of the spiciest dishes available on British Asian menus where it is served, although British Bangladeshi restaurants have innovated the, which is a quite different dish that originated in Bangladesh. The British variation originated from British Bangladeshi restaurants in the 1970s. Vindaloo is considered a predecessor to phall.
