Whenever I go to any Indian restaurant, I find this as a very common item in menu card. I was only aware that it's a Goan dish and it is cooked with pork, vinegar and lots of hot chillies. But nothing more than that. But the other day, when I was searching for some easy & spicy meat (mutton) recipe..I got it somewhere. So thought to search the meaning of the strange name "Vindaloo"!! As it sounds like, something with aloo!!!
And what I came to know is...it has nothing to do with aloo..:P . This is originally a portuguese dish "Carne de Vinha d' Alhos", which is a dish of meat, usually pork, with wine and garlic. And it was adopted in Goa with substitution of vinegar (for wine) [Information source: http://en.wikipedia.org/wiki/Vindaloo]
But again, being a "Bong" could hardly resist the temptation of adding potato!! Got the recipe in many internet sites and many of them are almost similar and looked fine to me. So it was tough to decide which one to follow. So I followed my instinct and the basic idea for "Goan-style" Vindaloo with obviously my "Bong"touch. And it was a hit.
- Mutton 500 gm (medium pieces) [pork/lamb] or Chicken 750 gm
- Potato 1 large (cut into quarters)
- Kashmiri red chilli 10-12 pieces
- Vinegar 1/4 cup
- Garlic 8-12 cloves
- Ginger 1/2 inch
- Onion 1 large (pasted)
- Pepercorn 6-8
- Cinnamon stick 1 small
- Chilli powder (depending on how hot you want)
- Salt to taste
- Oil 6-7 table spoon
- Hot water (1 cup)
- Soak chillies in vinegar for an hour. Make a paste with chilli, garlic,ginger,pepercorn and cinnamon and vinegar to a smooth paste.
- Marinate the meat overnight with this paste and salt. 4-5 hours marination is enough if you are using chicken.
- Second marination with onion paste and chilli powder for 2 hours.
- Heat oil in a heavy bottomed pan. Fry potato and keep separately.
- Cook like this for 2 hours more or until the meat is tender. Do not need to cook so long , if you are making this preparation with chicken.
Serve hot with plain steaming hot rice or tandoori roti or naan.