Vindaloo

Vindalho (English: Vindaloo, also Vindalu ) is a popular, very sharp Indian dish.

The court was established in Goa, that was for 450 years the capital of the colony of Portuguese India. The Portuguese brought a typical method of preparation of pork with: marinating in wine, garlic and spices, in Portuguese carne em vinha de alhos.

Since Goa until the 1960s, was under Portuguese colonial administration and according to many people profess to be Christians and therefore eat pork, the dish was often served on special occasions. It underwent a linguistic and culinary transformation: from vinha de alhos was Vindalho and today vindaloo instead of pork and poultry is often used ( with Hindus and Muslims ).

When spices are today ginger, chillies, cumin, peppercorns, cardamom, clove, allspice, tamarind, cinnamon, mustard seeds, fenugreek, coriander, turmeric - if not used a ready-made vindaloo curry paste.

The court enjoys some popularity in the UK and can be found on the menus of many Indian restaurants. In colloquial English it is referred to as Vindy and is known for its sharpness - it is one of the sharper chili dishes. Restaurants serve this meal with chicken or lamb sometimes mixed with potatoes. In traditional Vindaloo no potatoes are included, it is this is a misconception because alu ( anglicized aloo ) is the Hindi word for potato.

The popularity of the dish has an English song for the 1998 World Cup inspired ( Vindaloo by Fat Les, No. 2 in the British charts in 1998 ).

Furthermore, there is a song by the British Goa trance acts Green Nuns of the Revolution called Two vindaloos & An Onion Bhagee ( Flying Rhino Records 1995).