I believe that Pork was the original incarnation of the Vindaloo and its fat content is probably why so much vinegar made its way into the dish. Last night I made what I decided to call vindaloo with some pork that needed using up... turned out very well... leaving all the fat on the pork which just renders down into the mix... I didn't use that much chilli either as I'm not a fan of burning to death lol

(Mamta I did take pictures but they came out rather poorly.. think I'm going to look for some new bulbs for the kitchen as everything was orange in the artificial light ! - lol )

Steve

Sent, but you will need some bleach to get rid of that colour... lol

Steve

Isn't the origins of the vinegar in pork vindaloo that the Portuguese used to preserve the pork in wine vinegar so they could then ship it to Goa.

It then met with Goan cuisine so the Pork Vindaloo was born!

could be, I've heard/read several versions of how it came to be !

Steve

Here is Steve's Pork Vindaloo. We can change to better pictures when he cooks it next time :-)!

Thanks steve

Mamta

I tried this recipe a few months ago and it was nice. I think I'll try it again in a few days. I'm not a big fan of pork so could I use chicken instead?

Andrew, you didn't use this exact recipe a few months ago as I only put it together 2 nights ago ! lol

Yes you can use chicken because I did it again last night with chicken !, the only real difference is the chicken doesn't need to be cooked as long as the pork... still works out really well...(oh and you might want to add a little more oil at the start if you are just using chicken breast and not the fattier bits)...

at the level of chilli I use its just too hot for the grandchildren to eat but no problem with the adults... as mentioned if you are after some serious heat add more fresh chillies...

Steve

Oh heck LOL. I apologise, I thought it was the vindaloo recipe that Mamta already had on this site and you'd taken pictures of it - this one Vindaloo Chicken Curry. It just goes to show that I'm not thinking straight this morning because the pictures on that recipe were taken by me...

Of all the things I've lost I miss my mind the most...

LOL.... yup

Steve

"Of all the things I've lost I miss my mind the most..."

Me too Andrew :-(! I miss it every day, every hour!!!

there is a Portuguese dish, Vinha d'alhos, which is said to be the origin (or starting point) for vindaloo. I think the vinegar is there to help with preservation while the pork is marinating, (especially necessary in pre-refrigerator times).