"jt august" > wrote in message
news:starsabre-BB12AB.09574503062006@localhost...
> In article >,
> "Kevin Childers" > wrote:
>
>> > I had a side order of Vindaloo sauce with my fries last night, double
>> > nyeh.
>> >
>> > Cam
>> >
>> What exactly is "Vindaloo" of more specifically "Crab Vindaloo"?
>
> From Wikipedia:
> Vindaloo is a popular Indian food dish.
>
> It was first brought to Goa by the Portuguese and soon became a pleasing
> Goan meal often served during special occasions. Historically this was a
> pork dish cooked with plenty of wine vinegar and garlic, known as "Vinha
> d'Alho", however it soon received the Goanese treatment of adding
> plentiful amounts of spice and chili. Restaurants often serve this dish
> with chicken or lamb sometimes mixed with potatoes. Traditional
> vindaloos do not include potatoes, the discrepancy arising because the
> word "aloo" means "potato" in Hindi.
>
> The dish gained added popularity in Britain, and became a common fixture
> at Indian restaurants and curry houses there. In colloquial English it
> is often referred to as "A Vindy" and is well known for its heat, being
> one of the hotter curries available.
>
>
> From the website for Patang: A Name for Indian Hospitality
> (A restaurant in Yonkers, NY)
>
> Crab Vindaloo (Very Spicy)
> Very Spicy crab meat cooked with potatoes in a sharp, tangy sauce.
>
>
> Vindaloos are powerfully hot dishes at Indian restaurants, the hottest
> of curries. The heat level compares to T-Bell's Fire sauce, but as with
> all curries, there are many other flavors that make it a much richer
> flavor.
>
> From the Epicentre (a cooking website), I found this recipe at:
> http://www.theepicentre.com/Recipes/ivindalo.html
>
> Vindaloo
>
> The king of curries, the fiery hot vindaloo, is of Portuguese origin.
>
> Ingredients:
>
> 1 tsp. cardamom seeds
> 1tbsp. chilli powder
> 4 cinnamon sticks, 3² (75mm)
> 12 cloves, whole
> 1 tbsp coriander seeds
> 2 tsp. cumin seeds
> 2 tsp. fenugreek seeds
> 2 tsp. ginger, fresh, minced
> 1 tsp. black peppercorns, whole
> 2 tsp. salt
> 2 tsp. garlic, minced
> 2 tsp. mustard powder
> 2 tsp. turmeric powder
> 1 1/4 cups (285 ml) vinegar, malt or wine
> 4 lb (1.8 kg) pork (or beef, chicken, lamb) cubed
> 4-6 tbsp mustard oil or ghee
> 2 onions, medium, chopped
> 4 bay leaves
>
> Preparation:
> see the above website for the body of the recipe.
>
> I true vindaloo will use a few different ingredients.
> Cardamon pods instead of seeds.
> Ground hot and/or chile peppers of specific types instead of chili
> powder.
> Cinnamon bark (unprocessed) instead of processed cinnamon sticks.
>
> But this gives you an idea on vindaloos. Done right, these are
> powerfully hot and flavorful, and very low salt. Most places in America
> put way more salt in them, to the point the salt is tasteable.
>
> Hope this helps.
>
> jt

Thank you very much you have just enhanced my enjoyment of :Red Dwarf"
as well as giving a reason to stop off at the Indian Restaurant over on
Page Ave. in Overland.