Goan Vindaloo evolved from the Portuguese traders ‘preserved pork’ that they brought
with them when they landed at the Indian coast in the 16th century.
The name of the dish
is derived from Portuguese "vinho/vin (wine) de alho/ahlo (garlic)" and along with...
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Goan Vindaloo evolved from the Portuguese traders ‘preserved pork’ that they brought
with them when they landed at the Indian coast in the 16th century.
The name of the dish
is derived from Portuguese "vinho/vin (wine) de alho/ahlo (garlic)" and along with black
peppercorns and dry red and fresh green chillies, these spices form the basis of flavors.
A traditional Goan Christians’ staple, vindaloo (or Vindalho/Vindallo/vindahlo) is a
spicy, pungent, and tangy pork stew marinated in fresh-ground spice paste made up of
dry red chilies (preferably Kashmiri variety which lends deep colour but is less pungent),
fresh garlic, local vinegar, and whole garam masala ; with a bit of local jaggery added to
balance the overall flavour of the dish.
Use fresh whole spices rather than pre-ground
spices, or spice blends, for authentic flavors.
Take the time to toast the dry spices, before
grinding, to coax out essential oils for maximizing flavours.
If you love the heat and
pungency of chillies,
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