Original article published at TasteAtlas.
Vindaloo is a flavorful curry dish that is popular in England and the Indian regions of Goa and Konkan. It is typically made with marinated pork. The name of the dish stems from the mispronounced Portuguese dish called carne de vinha d’alhos, meaning meat marinated in wine vinegar and garlic.
The Portuguese explorers brought the dish to Goa in the 15th century, when it was adjusted to local conditions – since there was no wine vinegar in India, the Franciscan priests made their own version with palm wine. Many Indian spices were incorporated into the dish, such as tamarind, cinnamon, cardamom, and hot chiles.
Vindaloo was later brought to England, where it became another hot curry, losing some of the earthy flavors and the balance of numerous spices due to the excessive use of chiles in modern Anglo-Indian cuisine.
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