Comments on: Vindaloo

By: Jens Laundrup

Jens Laundrup — Mon, 01 Apr 2024 05:16:59 +0000

Your background is a little bit off. The Portuguese travelled the world in their ships (caravelles) and the sailors had pork cured in vinegar with garlic added in the hull of the ship (Porco com vinagre e alho). In south America (Brasil) they found spicy peppers which they added to the pork and they hung up to dry. When they reached Goa, they would unload the extra porco vin d’alho and the dried peppers in favor of fresh food for the remainder of the trip home to Portugal. The Indians planted the dried seeds from the spicy peppers (yes, that is how they got spicy peppers) and would cook the pork with the peppers and other Indian spices and served it up to their Portuguese masters. Hence, why they have pork in India. Puerco Vin d’alho or pork vindaloo is a Portuguese dish perfected by India. It cannot be made well with beef. Please remake with Pork.

By: Jeff

Jeff — Mon, 04 Mar 2024 13:05:46 +0000

This was simply amazing! I wisely listened and tasted my kashmiri chili powder and I added 4 tablespoons instead of the 6. It was still fiery, but balanced with the rest of the spices and ingredients. Sooooo good!

By: Claire

Claire — Tue, 30 Jan 2024 16:24:21 +0000

I’ve made this twice in the last 2 weeks. So good!

By: Rachel

Rachel — Sun, 14 Jan 2024 21:33:08 +0000

Spot on, just delicious, The beef could have been a little more tender. I’ll cook it 30 minutes longer next time. ! 4 TBS of Kashmiri chili powder for me … Thanks for the taste tip!