The name “vindaloo” is derived from the Portuguese dish ” Carne de Vinha D’alhos,” which is a dish of meat, usually pork, with wine and garlic. The Portuguese dish was modified by the substitution of vinegar (usually palm vinegar) for the red wine and the addition of red Kashmiri chillies with additional spices to evolve into Vindaloo. Alternative terms are vindalho or vindallo. Nowadays, the Anglo-Indian version of a vindaloo is marinated in vinegar, sugar, fresh ginger and spices overnight and then cooked with the addition of further spices. The end result has a ‘sweet sour’ taste which is quite different from that adapted by UK restaurants.
This is prepare in every goan house for all the function goan usually do
with pork and this recipe I adopt from ma mother I never use to cook before but when after marriage I start cook and really fell in love with food and very fond of learning new cuisine there are many recipe I have to try of goan cuisine actually I tried but never had a blog so all ma mother collection has to save on ma blog so it will cherries for ma daughter “Danica”.
Beef Shank 1 kg
Tamarind Pulp 2 tsp
Kashmir red Chili 5
Garlic 5 pod
Cumin Seed 1 tsp
Turmeric ½ tsp
Raisins 2 tbsp
Black Pepper powder ½ tsp
Vinegar ½ cup
onion 3 medium sliced thin
Cinnamon 1 stick
Potato 1 cut into medium cube
Salt to taste ( according to your taste)
Grind together the above masala with half vinegar cinnamon, chili, turmeric, tamarind, raisin, garlic, cumin, pepper & except onion.
Cut the beef shank into square pieces.
In a cooker add beef shank add onion and ground masala (I don’t fry / sauté onion coz it has enough fat)
Now add 1 cups of hot water and add remaining vinegar mix well, cook the lid and let it cook when 3 whistle close the flame check the salt and add potatoes and cook for 10 minutes and close the flame.
Usually when we keep the vindaloo for 12 hours then reheat and use that is much tastier, or we can have on same day.
Serve with white rice or chapatti.