Shellfish Vindaloo
“Vindaloo” is one of those wonderful dishes that is rich in history, travel and taste. I first ran into the name studying Brazilian cuisine, which interestingly enough is where it really started, although adapted widely and augmented by India and others.
Vindaloo is a spicy meat dish often made with Curry and Garam Masala. As you know, both Curry and Garam Masala are spice blends and vary based on where it is made and who is assembling it. Generally a ‘hotter’ curry is used. Here is how Wikipedia describes the dish:
Vindaloo or vindalu is an Indian dish. The term vindaloo derives from the Portuguese dish “Carne de Vinha d’ Alhos”, a dish of meat, usually lamb, with wine and garlic. Alternate terms are vindalho or vindallo. “Carne de Vinha d’ Alhos” was first brought to Goa by the Portuguese and became a Goan meal often served during special occasions. The traditional Portuguese dish was made with pork preserved in red wine or red wine vinegar, chili pepper, and stewed with garlic. The dish evolved into the vindaloo curry dish when it received the Goan treatment of adding plentiful amounts of spice. Restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes. Traditional vindaloos do not include potatoes, the discrepancy arising because the word “aloo” means “potato” in Hindi.
Most of the recipes on-line show Vindaloo with potatoes but I did see a travel picture of this remarkable dish served with rice. My preference is to serve it ON rice.
Here is my version of Vindaloo
If you a luck enough to travel to Brazil, this is something to try… if not… make some for yourself and someone you love!
Roger
