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The term Vindaloo comes from the Portuguese dish Carne de Vinha D'alhos, which translates as "meat in a garlic wine marinade." The sailors "preserved" raw ingredients in wooden barrels of alternate layers of pork and garlic soaked in red wine, which was the basic idea behind the Portuguese dish. Local Goan cooks Indianised it by substituting toddy/coconut vinegar for red wine and adding dried red chillies with additional spices. It evolved into the easily pronounceable Vindaloo. The sauce is suitable for red meats, poultry, and vegetables.
*Serves 2 people. Quantity: 300g.