Vindaloo

Vindaloo: A fiery and bold Indian curry that demands attention, vindaloo is not for the faint-hearted! Originating from Goa, this tomato-based dish has a rich history influenced by Portuguese cuisine. The name “vindaloo” itself is a twist on the Portuguese dish “carne de vinha d’alhos,” which translates to “meat in garlic wine marinade.” Local chefs adapted it by using vinegar instead of wine and amped up the spice levels.

🔥 Flavor Explosion:

• Beef: Traditionally made with pork, vindaloo now features various proteins. In Australia, beef is the popular choice. Chunks of beef are slow-cooked for hours until they yield to the touch of a spoon.
• Spices: Kashmiri chili powder provides heat and a rich red color. Cumin, coriander, cardamom, and cinnamon add depth.
• Tangy Kick: Vinegar is the signature vindaloo flavor, balancing the curry and giving it backbone.

• On a scale of 1 to 10, vindaloo sits at a solid 7. It’s intense but not brutally hot.