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Vindaloo or vindalho is a Goan curry dish. [1] It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus and is often regarded as a fiery, spicy dish. Vindaloo evolved from the Portuguese dish carne de vinha d'alhos .
Vindaloo or Vindalho is a Goan curry dish, based on the Portuguese dish carne de vinha d'alhos. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus and is often regarded as a fiery, spicy dish. The traditional recipe uses pork, but alternative versions have been prepared with beef, mutton ...
The curry dish vindaloo is an Indian interpretation of carne de vinha d'alhos, which was introduced in the early 16th century to the former Portuguese colony of Goa in Portuguese India. [ 1 ] [ 2 ] [ 3 ] In Goa, the dish is called vindalho , closer to its Portuguese counterpart, and is likewise usually made with pork.
Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, bread, pork and local spices are some of the main ingredients in Goan cuisine.
East Indian Catholic Community of North Konkan also have their own special recipes for Christmas. Just like Goa, this includes pork vindaloo and sorpotel. A popular sweet for Christmas includes Fogeas made out of flour, coconut milk, sugar and cottage cheese. [125] These sweets are offered to visitors and exchanged with neighbors and friends. [126]
The tangy Portuguese/Goan pork dish with vinegar and plenty of garlic has nothing but the name in common with the British/Indian curry that took its name. The "alho" (=garlic) of the original dish became "aloo" and was reinterpreted to mean "potatoes" when the name got abducted, which is why the more well-known curry has potatoes in it.
Goan Catholic Cuisine is the cuisine of the Goan Catholic community and is largely influenced by Portuguese cuisine. [1] Due to over 450 years of Portuguese rule, the cuisine of Goan Catholics is dominated by ingredients and techniques of Portuguese cuisine like deep-frying, oven-baking, pork, vinegar, egg-based desserts, alcohol, etc.
Goan Catholics mix pork blood and other organs in most of their pork delicacies as can be seen from Cabidela. Xacuti (pronounced ) is dish originally from Goa prepared with either mutton, beef, pork or chicken. [2] Canja de galinha and Frango à cafreal (Chicken cafreal) are well-known chicken dishes.