The cuisine of the Bombay region (Maharashtrian cuisine) also includes a variation of the dish. However, it is known globally in its Anglo-Indian form as a staple of curry house menus, often regarded as a fiery spicy dish, though it is not necessarily the spiciest dish available.
|Common Uses||A "vindaloo" is a standard element of Indian cuisine, derived from the Portuguese carne de vinha d'alhos a dish of meat (usually pork) marinated in wine and garlic.|
|History||In its basic structure, it was the Portuguese sailor's 'preserved' raw ingredients, packed in wooden barrels of alternate layers of pork and garlic, and soaked in wine. This was 'Indianized' by the local Goan cooks, by the substitution of palm vinegar for the red wine and the addition of dried 'red' chili peppers with additional spices to evolve into the local and easy to pronounce "vindaloo". Nowadays, the Anglo-Indian version of a vindaloo is marinated in vinegar, sugar, fresh ginger, and spices overnight, then cooked with the addition of further spices.|
|Ingredients||Spices, dried chile peppers, turmeric, salt, tomato powder, garlic & citric acid|