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Best of Mauritian CuisineAuthor: Clancy Philippe
Promoting Mauritian Cuisine, exchanging news about produce and cooking tips to make your favourite Mauritian dishes. Language: en Contact email: Get it Feed URL: Get it iTunes ID: Get it |
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The history of the vindaye or the vindaloo.
Episode 1
Monday, 30 August, 2021
The vindaloo is a traditional recipe of the Catholic community of Goa, an Indian state on the country’s southwestern coast. Vindaloo is an adaptation of the Portugese dish “carne de vinho e alhos” (Ref: Lizzie Collingham in A tale of Cooks and Conquerors) shortened to vindaloo. Carne meaning beef, vinho meaning crisp white wine (vinegar) and alhos meaning garlic. You can use the following recipe to prepare a “potent” vindaloo paste: 1½ tsp cumin seeds 15-20 dried kashmiri chillies whole 1 tsp black mustard seeds 1 tsp fenugreek seeds 6 cloves 1 tsp cardamon seeds 2 in (5 cm) piece of cassia ½ star anise 6 tbsp cider vinegar 1 tsp fine salt 2 tsp date palm sugar Toast the spices (without the vinegar, salt and palm sugar) in a frying pan over a medium heat until fragrant, then grind. Transfer to a bowl, add the vinegar, salt and palm sugar. Mix to a stiff paste. Use for seasoning your vindaloo dish. Enjoy. Visit our website at www.tasteofmauritius.com.au
