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Vindaloo or vindalho is a curry dish from the state of Goa in India. It is known globally in its British-Indian form as a staple of curry houses and Indian restaurants and is often regarded as a fiery, spicy dish. Vindaloo evolved from the Portuguese dish carne de vinha d'alhos. The traditional vindaloo recipe is pork, but alternative versions are also commonly used, such as beef, chicken, lamb, mutton, prawns, vegetables and tofu.
The British Indian version of vindaloo calls for the meat to be marinated in vinegar, sugar, fresh ginger and spices, then cooked with more spices.
Even though the word aloo (आलू) means potato in Hindi, traditional Goan vindalho does not include potatoes; the name is from Portuguese with no Hindi etymology. Some Indian versions do include potatoes due to the confusion with the Hindi aloo, and vindaloo dishes outside India often include potatoes.
Vindaloo is one of the spiciest dishes available on British Asian menus where it is served, although British Bangladeshi restaurants have innovated the , a different dish that originated in Bangladesh. The British variation became widespread with the creation of more British Indian restaurants in the 1970s.
Vindaloo in Hong Kong is prepared using one of several kinds of meats. Vindaloo was introduced to Hong Kong when it was a British colony. In 2020 the food and beverage manager of the Aberdeen Boat Club, Hong Kong described vindaloo as one of the institution's most commonly ordered dishes.
Preparation in India
Restaurants in Goa offering the traditional recipe prepare vindalho with pork. Christians from Kochi, Kerala prepare it using pork or, less commonly, beef. The dish was popularized by Goan cooks (whom the British favoured, because they had no objections in kitchens and bars with handling beef, pork or alcohol) in British establishments and on ocean-going liners. Restaurants in other parts of India prepare vindaloo with other meats including beef, chicken, goat meat, lamb and seafood; local taboos against pork popularized the addition of other meats. Cubed potatoes are sometimes added to reduce preparation costs.
Outside India
Vindaloo has gained popularity outside of India, where it is typically featured on menus at Indian restaurants. Vindaloo served in restaurants of the United Kingdom differs from the original vindaloo dish; it is simply a spicier version of the standard "medium (spiciness)" restaurant curry with the addition of vinegar, potatoes and chili peppers.
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