Vindaloo — विंदालू
Cuisine: Indian · Origin: Goa India
Vindaloo is a fiery Indian curry originating from Goa, a region with strong Portuguese colonial heritage. This intensely spiced dish features tender meat—traditionally pork in Goa—marinated and slow-cooked in a complex blend of red chilies, vinegar, garlic, ginger, and warming spices like cumin and cinnamon. The vinegar is essential, providing both heat preservation and a distinctive tangy undertone that balances the fierce chili burn. The cooking method involves marinating the meat for hours or overnight, then braising it slowly until fall-apart tender. Vindaloo represents the fusion of Indian spice traditions with Portuguese culinary techniques, making it one of the subcontinent's most iconic dishes. It's typically served with rice or bread and demands respect—this is not a curry for the faint of palate.
Standard serving: ~420 kcal (1 serving (300g), estimate)
Vindaloo's name comes from the Portuguese dish 'Carne de Vinha d'Alhos' (meat in wine and garlic), brought to Goa by Portuguese colonizers in the 16th century and transformed into India's fiercest curry.
Photo by Alpha from Melbourne, Australia (CC BY-SA 2.0), source.
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溫達盧咖哩 — विंदालू
料理：Indian · 起源地：Goa India
Vindaloo is a fiery Indian curry originating from Goa, a region with strong Portuguese colonial heritage. This intensely spiced dish features tender meat—traditionally pork in Goa—marinated and slow-cooked in a complex blend of red chilies, vinegar, garlic, ginger, and warming spices like cumin and cinnamon. The vinegar is essential, providing both heat preservation and a distinctive tangy undertone that balances the fierce chili burn. The cooking method involves marinating the meat for hours or overnight, then braising it slowly until fall-apart tender. Vindaloo represents the fusion of Indian spice traditions with Portuguese culinary techniques, making it one of the subcontinent's most iconic dishes. It's typically served with rice or bread and demands respect—this is not a curry for the faint of palate.
標準份量：約 420 kcal（1份（300克），估計值）
咖哩菜餚「溫達盧咖哩」的名稱源自葡萄牙菜餚「Carne de Vinha d'Alhos」（紅酒蒜香肉），由16世紀的葡萄牙殖民者帶入果阿，後來演變成印度最辛辣的咖哩。
圖片來源：Alpha from Melbourne, Australia（CC BY-SA 2.0）— 來源