Vindaloo or vindalho is a very popular Indian curry dish that owes it origin to the Indian state of Goa. Since Goa was a Portuguese colony, this dish has a Portuguese influence and it is based on the Portuguese dish carne de vinha d'alhos, which literally means meat in garlic wine marinade. Even though vindaloo is traditionally a pork dish, it can also be made with lamb, mutton and chicken. The original Portuguese version of the dish had pork and garlic marinated in red wine. However, the Goans substituted wine with palm vinegar as it was more readily available in Goa. And, of course, they added dried red chilli peppers and other indigenous spices and gave it an easier to pronounce name “vindaloo”. Vindaloo has gained popularity outside of India, where it is almost universally featured on menus at Indian restaurants.
1 tsp black peppercorns
1 tbsp white peppercorns
½ tsp cloves
2 tsp coriander seeds
1 tbsp yellow mustard seeds
1 tbsp brown mustard seeds
2 tsp fennel seeds
4 dried red chillies
2 cloves garlic
2-inch piece of ginger, peeled and chopped
½ tsp sea salt
3 tbsp vegetable oil. I use sunflower oil
2 tbsp plain vinegar
2 tbsp tomato puree
1 tbsp tamarind paste
2 green chilles, chopped. I use Thai chilli peppers
1 Toast the spices in a dry pan for a few minutes, stirring constantly, until the mustard seeds start to pop and everything becomes fragrant.
2 Put the spices into a spice grinder and process until finely ground.
3 Transfer the spices to the bowl of a small food processor and add the rest of the ingredients. Process until it becomes a smooth paste. Scrape down the sides of the machine as necessary.
4 Store the curry paste in an airtight jar in the refrigerator. It should keep for about a month.
Use about 4 tbsp of the paste to make vindaloo curry for 4.
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