The word vindaloo is derived from the Portuguese words for Vinegar (Vinho) and Garlic (or Al’ho). Vindaloo was carried by Portuguese sailors on their sailing trips and introduced into Goa, where chili was introduced to the dish. It is now popular throughout India and can also be made with pork instead of mutton. It is a very hot dish and has also gained popularity on Indian restaurant menus in Britain, the Middle East, Canada, Australia and New Zealand.
Makes 4 portions
15 whole Red Chillies
½ teaspoon Cumin
1 Cinnamon stick
½ teaspoon poppy seeds
20 gm Ginger & Garlic paste
100 ml Vinegar
½ kg Mutton (or you can use pork)
20 ml of oil
100 gm Onion finely chopped
50 gm Tomato finely chopped
Salt to taste
1. Create a paste by blending all the spices, ginger and garlic with vinegar. Use this to marinate the mutton for 4 hours.
2. Heat the oil in a pan and fry the onion till it becomes soft and transparent.
3. Add the chopped tomato and cook for 2 minutes.
4. Add the marinated mutton and cook until it is well done.
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