Thankfully, in recent times, the original Vindaloo recipe has moved out of Goan Catholic homes in India and the ‘authentic’ version can now be found in a number of restaurants across the country! Vindaloo is known as a popular Goan curry, but it is actually of Portuguese origin. Vindaloo was introduced to the British through the Goan Catholic cooks around the 1800s. A pork vindalho from Hospedaria Venite restaurant, which serves Goan food in Panaji, Goa, India. Pork Vindaloo recipe was inherited from the Portuguese traders during the 15th century. Cover, reduce heat, and simmer 30 minutes or until pork is tender, stirring occasionally. Vindaloo originated in Portugal and was brought to India by Portuguese explorers. Imparting a distinctive sourness, palm vinegar and garlic replaces the wine vinegar and garlic infusion the Portuguese used to preserve pork on sea voyages. However, the origins of Vindaloo lie, not in Goa, but 5500 miles to its West, in Medeira, a Portuguese archipelago in the North Atlantic, around 600 miles from the Portuguese mainland. The dish was brought to India by explorers where the recipe was adapted using local ingredients and spices. It’s a fascinating cultural history, and an excellent example of how food transcends cultures and grows because of that. My mum, who came from Goa, use to make a duck version, which was a great favourite of the family, especially my father, a diehard Yorkshireman, from Hull in East Yorkshire. Reduce heat and simmer, covered for 1 1/2 hours or until the meat is tender. A pork vindalho from Hospedaria Venite restaurant, which serves Goan food in Panaji, Goa, India. Add the Vindaloo Paste and mustard seeds., and cook, to the boil. Prior to this, long pepper which grew abundantly in the forests of Western Ghats and Malabar had been the hottest spice known to Indians,. However the Vindaloo being served in Britain, was prepared mostly by Bangladesh cooks, and was therefore quite different from the one in India. The meat that was mostly used was pork but then the dish evolved into the family of vindaloo curry when it became part of Goa’s cuisine. Heat the oil in a large heavy- based pan, then gently fry the onion for 10-15 minutes until softened. Indian dish of Portuguese origins. Then the marinade is used in the sauce. Add pork mixture; sauté 7 minutes or until lightly browned. Vindaloo was introduced to the British through the Goan Catholic cooks around the 1800s. Fry over medium-high heat until sizzling and aromatic, about 4 minutes. A quick and easy pork vindaloo cooked just as its done in Goa. A quick and easy pork vindaloo cooked just as its done in Goa. Gone were the subtle flavors, and it just became ‘the spiciest curry on the menu’. vegetable oil (or canola or sunflower) Salt to taste 1 cup water Discard the bay leaves. 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