The Vindaloo
This popular dish, with its origins in Goa, was not always as chilli-hot as it is known to be in modern times.
In the 15th century, Portuguese discoverers brought to India their wine and garlic marinate, a method that is still practised in Portuguese homes up to this day.
Vinho = wine
Alho = Garlic
Vinho d’ alho = wine o’ garlic
Over time, like a broken telephone, the name got changed to “vin’d’alhoo”, and eventually became the modern “Vindaloo”.
The process was simply a marinade of wine and garlic, which preserved the meat whilst they sailed for months… as wine turns to vinegar, most recipes are made with vinegar, but some call for wine.
To confuse things even further, the word “aloo” means potato in Indian language, making some believe vindaloo was potato curry!… and so today, the Vindaloo curry is generally made with meat, but a lot of recipes call for potatoes and meat.
The “Bunny chow”
This very hot, very hearty way of eating curry originated in Durban South Africa, the largest Indian city outside India.
The “bunny” is made up of half a loaf of unsliced bread, hollowed out to make a bowl, then filled with curry… You can also get a quarter or a whole loaf.
Street food at it’s best, where chilli-hot has no bounds… There is nothing more satisfying than a full loaf “bunny” to share with friends!
Belicious Vindaloo chow
With this little piece of history, I present to you Belicious’ very own combination of these two historical names, an easy to make recipe that does not require many more ingredients either than your Belicious Masala Hot;
The Vindaloo Chow…!