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Is Vindaloo The Spiciest Indian Curry? All About The History And Origin Of This Iconic Dish

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Vindaloo originated in Goa, India, derived from the Portuguese dish 'carne de vinha d'alhos', meaning meat marinated in wine and garlic.

Carne de vinha d'alhos

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Portuguese sailors brought the dish to India in the 15th century as a way of preserving meat using wine vinegar and garlic.

Preserving meat

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The original Portuguese recipe was adapted by the Goan Catholic community, who replaced wine with palm vinegar and added local spices including Kashmiri chillies.

Goan Catholic community

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The name 'Vindaloo' comes from the Portuguese words 'vinha', meaning wine vinegar, and 'alhos', meaning garlic.

Name 'Vindaloo'

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Traditional Goan Vindaloo was made with pork, though modern versions use various meats including chicken, lamb, and prawns.

Traditional Goan Vindaloo

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The dish became popular in Britain during the 1970s through Anglo-Indian restaurants, though often made significantly spicier than the Goan original.

Popular in Britain

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Authentic Vindaloo is not meant to be extremely hot, but rather features a complex balance of spices, tanginess, and heat.

Authentic Vindaloo

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The British curry house version evolved separately from the authentic Goan dish, becoming known as one of the hottest curries on restaurant menus.

British curry house

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Do you like curry vindaloo?