Vindaloo is a Goan dish. Goa, if you haven’t heard of it, is a city on the west coast of India. Interesting thing about Goa. That’s where the Portuguese landed when the came. Who cares you ask? I do. You should too if you like Indian food. The Portuguese brought chili to India. They brought potatoes as well but chili was the big one. Before the Portuguese the Indian’s had pepper. Don’t get me wrong. I like pepper. But I like chili better. Imagine a vindaloo without chili. Imagine an Indian restaurant that spiced everything with nothing but pepper. See my point? Here’s to the Portuguese! This is a master Indian restaurant vindaloo curry recipe. You can make it with pre-cooked chicken, lamb, beef or use paneer, pre-cooked potatoes, lentils, mixed vegetables or fried eggplant for vegan options. Before you start do your prep. That’s important. Make your curry base and have some heated and ready to go. Pre-cook your meat. Measure out your ingredients. Have everything ready. Put on an apron – a bit of splatter is part of the fun. If you have not read the guide to Indian restaurant technique yet, do it now. It has pictures to help you understand the recipe. There’s also a guide to Indian ingredients in that post.
