Vindaloo is not simply a hot curry, whatever a British takeaway menu suggests. It comes from carne de vinha d’alhos, a Portuguese dish of meat in wine and garlic, which Goan cooks turned into something else entirely with palm vinegar and chilli.
The vinegar is the point. Take that away and it is just a hot curry.
Traditionally pork. Marinate it in the paste for several hours, then cook slowly until the meat gives. Serve with rice and nothing complicated.
On the shelf at Curry Corner, North Melbourne.
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