Indo-Portuguese: Vindaloo (veg version and non veg version)

Vinha d'alhos=(Garlic Wine Marinated dishes)- Vinha means Wine ; alhos means garlic.

Just recently, I realized the Vindaloo is an Indian Portuguese dish. When Portuguese landed in Goa -(coastal region of India), Carne Vinha d'alhos slowly dressed up with local (Indian) spices/meat and served as Vindaloo!
One of the dish, my mom prepared whenever she served some spaghetti, salad and the lamb vindaloo . The spicy sauce is dipped with a slice of baguette! To cool the tongue, buttery spaghetti and beet salad are served along for us! I always clipped in my mind Vindali (how we call in my house) is Indo-French because the use of vinegar which is uncommon ingredient in Indian pantry. It is reputed for being hot and fiery dish among the Indian cuisine. If it happened to try this dish outside, be ready to cool down the spice level with some Lassi or buttermilk.

Open the windows and patio door, It is very aromatic dish. The smell swirls in the house for a while :)
Note: If you are newbie in spice world or cannot tolerate the spicy food- I would NOT recommend to try this dish!

*Try the variations with any of this veggies: Brinjal (halve and fry with little oil), mushroom, any soy product (nutella nuggets).
* I try to add little bit of coconut milk (probably 2 tbsp or 3tbsp) -But my mom never did it!  It change slightly and lessen the spice less.

Print

Ingredients:
Mushroom or brinjal*: 1 box (8 oz conatainer) - cleaned and sliced
Medium size onion: diced
Large one or medium tomato 2: sliced
Ginger-Garlic: 3/4 tsp
Garlic pods: 8 to 10 peeled and smashed slightly
Chilli powder (Kashmiri recommended) or Use paprika: 1 1/2 tsp
Turmeric: 1/2 tsp
Cumin powder (freshly ground): 1 tsp
Vinegar (white): 1 tsp or more (if the curry is spicy increase the vinegar level)
Vegetable Oil: 2 tsp

Seasoning:
Cloves: 3 counts
Cinnamon stick: 1/2 inch
Bay leaves: 1

Method:
* If you use brinjal instead of Mushroom: Halve and fry the brinjal with little oil until they are off cooked.

Clean and slice the mushroom.
Heat the wide pan with oil. Throw all the seasoning together, follow by onion. When the onion turn translucent, add the tomato. Cook until the oil ooze out. Add the ginger-garlic paste and sauté 2 or 3 min.
Now add the mushroom -chilli powder, turmeric, mashed garlic pods and cover with lid! Reduce the heat to medium low.
The mushroom cooks with his own water. After 10 minutes, open add the salt and cumin powder. Cook another 3 to 5 min. If the raw smell is gone and mushroom done. Add the vinegar and switch off the stove.
You may further garnish with cilantro leaves and serve with plain rice!
Try not to combine any other spicy rice or variety!

I am sending this Indo-Portuguese; Vindaloo to AWED-Portuguese hosted By Priya and originated by DK.

For egg: Hard boiled the egg and halve or make few slit and drop in the cooked gravy and follow the vegeterian version!

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Non vegetarian: Egg, Lamb chops/Goat (recommended) , chicken/duck. Pork/beef (but how Portuguese make but never tasted )

If it is lamb or goat: cook before until done with 1 tsp chilli powder+ ginger garlic paste.

Print:

Ingredients:
Raw Shrimp : 15 to 20- divined and cleaned in cold water.
Large size onion: diced
Medium tomato 2: sliced
Ginger-Garlic: 3/4 tsp
Garlic pods: 8 to 10 peeled and smashed slightly
Chilli powder (Kashmiri recommended) or Use paprika: 1 1/2 or 2 tsp
Turmeric: 1/2 tsp
Cumin powder (freshly ground): 1 tsp
Vinegar (white): 1 tsp or more (if the curry is spicy increase the vinegar level)
Vegetable Oil: 2 tsp

Seasoning:
Cloves: 3 counts
Cinnamon stick: 1/2 inch
Bay leaves: 1

Method:

Keep clean the shrimp ready.
Heat the wide pan with oil. Throw all the seasoning together, follow by onion. When the onion turn translucent, add the tomato. Cook until the oil ooze out. Add the ginger-garlic paste and sauté 2 or 3 min.
Now add the shrimps -chilli powder, turmeric, mashed garlic pods and cover with lid! Reduce the heat to medium low.
The shrimps cook in his own water or may add only 1/4 cup of water. After 10 minutes, open add the salt and cumin powder. Cook another 3 to 5 min. If the raw smell is gone and shrimp done. Add the vinegar and switch off the stove.
Don't try with the Pink (cooked shrimp)- u may always end up chewy or rubbery dish!
After all I am a coastal person who loves only fresh seafood! Cooked will definitely spoil the dish!
You may further garnish with cilantro leaves and serve with plain rice!

Only one thing to remember : Always increase the spice level when you make non-vegetarian version