Portal:Food/Selected recipe/3

Vindaloo is a curry dish known globally in its British form as a staple of curry houses and Indian restaurants, specifically a fiery, spicy dish that can be made with a choice of meats. Vindaloo's name derives from the famous Portuguese Goan dish carne de vinha d'alhos (meat with garlic vinegar) or vindalho, made with pork.

Starting in the 19th century, the Portuguese dish was transformed into the British vindaloo curry. When the British took over Goa, they took over the colony's cooks, and Anglo-Indian cuisine acquired "Portuguese curry". This was then applied to meats including beef and duck. In the 20th century, some recipes called for lemon juice in place of wine vinegar, possibly because British Muslim chefs intentionally omitted it. As a postwar British restaurant dish, vindaloo became popular as the curry to eat after pub closing time. The drunken clientele then demonstrated its machismo by ordering a specially hot curry. Potatoes are sometimes added through confusion with Hindi aloo. (Full article...)