Vindaloo or Vindalho
Vindaloo now a days, as it stands is a Goan interpretation of the popular Portuguese preparation originally called “Vindalho” which when dissected meant Vinho for wine and alhos for garlic. These two were the integral part of the dish originally made with pork which also contained ginger, pepper and red wine vinegar.
The modern version available in most of the Indian restaurant including the one in Goa is made with lots of chilli, tomato and potato. Potato because some of chefs have presumed that the last word in Vindaloo is equivalent to “aloo” (potato) which most of the Indian likes in some form or the other. The pork used in the Portuguese recipe is not a very popular choice with the Indians and is a complete taboo with the Muslim Chefs; hence it further underwent a complete makeover and local versions made with lamb or chicken are equally popular with undertones of local Goan feni made with cashewnut fruit.
The original recipe is contained in the curry manual available with www.sonzyskitchen.com. However I will try to recreate the most commonly found lamb vindaloo.
Lamb Vindaloo:
1 kg lean lamb, cleaned and cubed into 1 inch pieces
3 tbsp cooking oil
2 medium red onion, chopped roughly
1 inch knob ginger, scraped and chopped roughly
10 cloves garlic, peeled
¼ cup coconut feni
½ tsp turmeric powder
2 medium potatoes, peeled, quartered and deep fried until crisp
1 small bunch fresh coriander leaves, washed and chopped
Salt to taste
Marinating ingredients
10 dried red chillis (can vary the quantity to suit individual palate)
10 peppercorns
10 cloves
1 medium bark cinnamon
5 nos green cardamom
1 tsp cumin seeds
½ tsp mustard seeds
1/3 cup malt vinegar
Method:
In a blender, make the paste of marinating ingredients. Marinate the lamb cubes and season a little with salt. Keep aside for 2 hrs to allow the flavour to penetrate inside the meat fibres
In a cooking vessel, heat the oil and fry the lamb, stirring occasionally, until it is light brown on all sides. Add chopped onion, ginger and garlic and continuing frying until the vegetables are brown and cooked. Add turmeric powder and pour in coconut feni and water, bring to boil. Reduce to simmer for 10-15minutes until lamb is tender and the oil starts floating on top. Check seasoning. Serve hot garnished with deep fried potato wedges and freshly chopped coriander.
Bon Appetit !
- Kuntal
Tags: lentil, desi, curries, vindaloo, dosa, palak, indian food, roti, chana, dal
