The Origins of ANGLO-INDIAN VINDALOO - Recipe for DUCK VINDALOO

The very popular and familiar curry dish “Vindaloo” is derived from the Portugese word “Vinha De Alhos” i.e. from the 2 main ingredients in it, which were "Vinho", meaning wine or wine vinegar, and "Alhos", meaning garlic. It was originally a vinegar and garlic based watery stew made with pork or meat in Portugal. However after the Portugese introduced it in India, it was completely revamped with the addition of spices and chilies, and over the years it has become one of the spiciest and most popular curry dishes all over the world. Vindaloo is not as thick as a Korma and it does not have as much gravy as other curries. It also requires quite a lot of oil in its preparation and tastes wonderful if eaten a day or two after it is cooked since the vinegar and other flavours soak into the dish. The pungency of the dish can be reduced or increased according to taste by adding or lessening the chilly powder. However, care should be taken not to lose the vinegar flavour, because Vindaloo get its special taste only because of the vinegar in it. It can be prepared with meat, pork, poultry, seafood, also vegetables such as brinjals, potatoes, peas etc).

Serves 6  

Preparation Time 45 minutes

Ingredients

1 medium size duck jointed and cut into medium pieces

3 big tomatoes pureed                                                          

2 big onions chopped

3 medium potatoes pealed and cut into quarters                  

3 tablespoons oil

Salt to taste                                                                             

3 teaspoons chilly powder                                                     

2 teaspoons cumin powder

1 teaspoon pepper powder                                                      

3 teaspoons garlic paste

½ cup vinegar                                                                         

½ teaspoon turmeric powder

Wash the Duck well and keep aside. Heat oil in a vessel or pressure cooker and fry the onions till golden brown.  Add the garlic paste and fry well. Add the chilly powder, turmeric powder, cumin powder, pepper powder and a little water and fry well till the oil separates from the misture. Now add the tomato puree and salt and fry for some more time. Add the duck, potatoes and vinegar and mix well.  Add more water depending on how much gravy is required and cook till done.(If cooking in a pressure cooker, turn off the heat after 4 or 5  whistles).