About Goan vindaloo
Vindaloo has it’s origin with the Portuguese colonist of India, Goa. It comes from the word ‘vin de alho’ which literally translates to wine and garlic. The portuguese used to pickle their pork in wine and garlic preserve to make it ship-worthy.
Authentic Goan vindaloo is not even close to the anglicised version that most restaurants serve. Its a dry pork dish. Our Goan vindaloo paste can be use for vegetables, fish/prawns or chicken dishes too. In Goa we do not get the wine vinegar so we use the Goan Toddy Coconut Vinegar for the extra authentic taste of Goa
Fry 5 finely chopped onions till golden brown.
Add 2 chopped tomatoes and cook for another 5 minutes.
Add 1 tablespoon of Olde Goa Vindaloo Paste along with 500g of your chosen meat,¬†fish¬†or vegetables.
Add 250ml water, 2 teaspoons sugar, and salt and vinegar to taste.
Heat gently until cooked.
Serve with freshly boiled rice.
- Red chilles
- Fresh ginger and garlic
- Sunflower oil
- Goan coconut toddy vinegar