Interesting fact: vindaloo is a deformation of carne da vinha d'aglio, portguese for meat in wine and garlic. Goans substituted the wine with vinegar and added much more spice than you find in the Portuguese variant. Also, originally vindaloo was actually made with pork meat, Portuguese having spread their love of pig meat in Goa.
I’ve been seeing ur videos since past 10 yrs.. I truly love the various Indian Chutney recipe videos of yours. BTW Traditional vindaloo does not use coconut.. but I’m keen to make Mutton curry with Bedgi chillies..
Looks good chef! Interesting addition of poppy seeds, tamarind, green chillies and larger amount of mustard seeds. Will try it. You mentioned coconut. Do you add fresh coconut milk at the end or do you grind some fresh coconut with the masala? Thanks.
Are the red chilies very spicy? I want to make this so I will look for them at the local East Indian supermarket but I don’t know if I should add so many.
If you want to eat very great vindaloo go to FORT KOCHI , the original taste of Vandaloo does not come from Goa or Mangalore, but from Fort Cochin now Fort Kochi.😊
