What is Vindaloo?

Indian cuisine fans will surely be familiar with the burnt -out Vindaloo , the terminal offering most Indian restaurants. But this entrance to its various incarnations - pork, beef, chicken, lamb, and pork is the standard of pork - is often so misunderstood in its preparation, because its name is translated. In the UK known as "Vindy" in the UK, Vindaloo, because it is served in today's Indian restaurant, generally carries a small similarity to the original predecessor, the food that originated in India, but in Europe, and in Europe, and in India was transported to the GoA region in India when it was transported to India. Name, Vinha d'Alho, , which referred to the primary flavors Vinha, Portuguese word for vinegar wine and alo, the term for garlic, both invented in both original comparison recipe and modern Indian bowl, now known as Vindaloo. The meat originally prepared by this method was pork. INResearch that the Portuguese - and their culinary contributions - were assimilated into Goan's culture, the influence of Goan became apparent in the d'Al, , with the addition of strong chillies and various spices, including ginger, coriander and caraway.

The current version of this meal reflects this development, which is somewhat fiery, acetic curry, most usually, but not exclusively containing pork, often including onion, tomatoes and/or cauliflower. Although traditional Vindaloo does not include historically potatoes, modern Vindalos often do as a result of an etymological artificial passport. Simply, the word for "potatoes" in Hindi is aloo. over time, because the Portuguese provenance became the most clear, alho became aloo and accompanying expectations that potatoes with "potatoes" will be in food. Gradually cooked are obliged to include them in their Vindalos, the result was tasty ifHe is non -authentic. Also chicken and lamb Vindalos grew in popularity, adapted the taste and religious customs that avoid pork meat.

Although Vindaloo Masalas, or a mixture of spices and spices, which give Vindaloo its signature fire, differ according to the chef and region, most contain some combination of the following components: garlic, vinegar, chili, coriand, cumin, onion, onion, pepper, pepper and salt. Other ingredients that are usually found in the Vindaloo Masárs include tomatoes, cardamom, mustard seed, turmeric, pepper, kaynská, fenic seed and cloves. Some recipes require the addition of a small amount of brown sugar to balance the sweetness of vinegar fluctuations. Many chefs prefer marinating meat in Vindaloo Masala for hours or even days before cooking, believing increases the tastes of Indian spices in the marinade.