The World's Most Misunderstood Curry
GOAN VINDALOO
The World's Most Misunderstood Curry
IT'S TIME...TO SAVOUR THE TRUE FLAVOUR
The outstanding dish that is vindaloo is a most misunderstood curry for those less in the know, who think that Indian cuisine is about heat levels.
Vindaloo in has incorrectly been given a fearsome reputation for being excessively hot.
IT'S GOA ON A PLATE
Authentic vindaloo, as eaten in India, is in fact the complete opposite of that. It has such a nuanced depth of flavour which makes it much more interesting to true curry connoisseurs.... its warmth coming not just from chilli, but from cloves, peppercorns, cinnamon and other spices.
PORTUGUESE ORIGINS
It was introduced to the coastal state of Goa in the 1500s by Portuguese sailors who travelled with their garlic-flavoured vinegar stew. Carne de Vinha d'alhos (or vindaloo as it became known in India) refers to meat marinated or cooked in wine and garlic.
WHAT, NO POTATO?
A common misconception is that the 'aloo' in vindaloo refers to potatoes, which the original dish does not in fact contain. The 'alhos' from which it is derived meaning garlic in Portuguese.
ADJUSTABLE HEAT
Mrs Balbir Singh's highly celebrated version is packed full of a true vindaloo's signature intense, tangy, garlicky and 'pickled pork' notes, and can be made as hot or mild as you like.
Prep Time: 10mins | Cooking Time: 35mins
DID YOU HEAR?
Mrs Balbir Singh's Vindaloo was featured on BBC Radio 4.
"dark and delicious... oh good heavens what is this?"
Our gourmet vindaloo blend is available individually or with our Keralan Coconut Curry as a part of our Coastal Curries 2-Pack... and our ever-popular Classics Gift Box.
