Still Standing...
If any of you have read Lizzie Collingham's "Curry: A Tale of Cooks and Conquerors",
it would be stale-tale to you that the British discovered Vindaloo in 1797 when they invaded Goa. By then the British, Dutch, and the French had joined the Portuguese in India and were jostling for control of the lucrative spice trade. During their 17-year long occupation of Portuguese occupied India, the British discovered the delights of Goan cookery. They were relieved to find that the Goan (Catholic) cooks were free from the usual caste or religious restrictions that prevented Hindus and Muslims from cooking beef and pork and, when the British left in 1813, they took their Goan cooks with them. In this way Vindaloo made its way to British India and from there back to Britain.Vindaloo is normally regarded as an Indian curry, but in fact it is a Goan adaptation of the Portuguese dish "carne de vinbo e albos" or meat cooked in vinegar and garlic. The name vindaloo is simply a corrupted pronunciation of vinho e albos.Vindaloo is traditionally made with pork but the British liked it best with duck; I really liked it with chicken. So here goes the method.
I marinated chicken breast, preferably cut into small pieces.
The marinade included Chilly powder, garam masala, ginger-garlic paste, a few teaspoons of vinegar, black pepper powder, cumin powder, if possible a little mustard paste too. Remind you again.If you can get hold of the whole spices and roast them and grind them to a paste it would really make a difference- a yummy difference.
Keep the marinated meat overnight.
Next, saute onions. When golden brown, add the marinated meat. keep sauteing it for 5-7 mins. Add water,a dash of vinegar ...cook on low flame for 8-10 mins or till it reaches desired consistency.
Relish it with rice or Roti or freshly baked pav.
Spicy and so tangy....I wonder if it tasted so good back then?
it would be stale-tale to you that the British discovered Vindaloo in 1797 when they invaded Goa. By then the British, Dutch, and the French had joined the Portuguese in India and were jostling for control of the lucrative spice trade. During their 17-year long occupation of Portuguese occupied India, the British discovered the delights of Goan cookery. They were relieved to find that the Goan (Catholic) cooks were free from the usual caste or religious restrictions that prevented Hindus and Muslims from cooking beef and pork and, when the British left in 1813, they took their Goan cooks with them. In this way Vindaloo made its way to British India and from there back to Britain.Vindaloo is normally regarded as an Indian curry, but in fact it is a Goan adaptation of the Portuguese dish "carne de vinbo e albos" or meat cooked in vinegar and garlic. The name vindaloo is simply a corrupted pronunciation of vinho e albos.Vindaloo is traditionally made with pork but the British liked it best with duck; I really liked it with chicken. So here goes the method.I marinated chicken breast, preferably cut into small pieces.
The marinade included Chilly powder, garam masala, ginger-garlic paste, a few teaspoons of vinegar, black pepper powder, cumin powder, if possible a little mustard paste too. Remind you again.If you can get hold of the whole spices and roast them and grind them to a paste it would really make a difference- a yummy difference.
Keep the marinated meat overnight.
Next, saute onions. When golden brown, add the marinated meat. keep sauteing it for 5-7 mins. Add water,a dash of vinegar ...cook on low flame for 8-10 mins or till it reaches desired consistency.
Relish it with rice or Roti or freshly baked pav.
Spicy and so tangy....I wonder if it tasted so good back then?
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