It took elements from the Portuguese and English cuisine to create something uniquely Indian. It is an Indianised version of a popular Portuguese dish Carne de vinha d'alhos (the Portuguese version of Boeuf Bourguignon or Irish Stew with Guinness if you prefer) in which meat is marinated in wine vinegar and garlic.
It made its way to India in the 15th century along with Portuguese explorers. Carne de vinha d'alhos was a dish that was usually carried by travelers and sailors. It had liberal use of vinegar and garlic and can be preserved. Indian cooks of Goa used local ingredients like palm vinegar, tamarind, black pepper, and spices. With the introduction of chilly to the Indian cuisine by the Portuguese, it adapted itself to a fiery rich curry. The British took up Vindaloo and made it their own and it became an integral part of Indian cuisine.
Kerala Style Beef Vindaloo
Vindaloo became popular in Goa, Konkan, and Kerala because of the Portuguese and Anglo Indian community. Cochin was a one-time Portuguese stronghold and their influence can be seen in the local cuisine. This dish is a must among Christians and the Anglo Indian community of the region, for special occasions and celebrations.
Vinagiri irachi has the spicy kick of black pepper and the earthy flavor of mustard, fennel, fenugreek, and cumin. Chilly powder like kashmiri is preferred for the colour rather than heat. Black pepper was the spice of choice for generations in Kerala cooking.
Goan Vindaloo uses the pungent liquor feni but the Cochin recipe uses a milder local coconut vinegar. A small piece of drumstick or Muringa trees bark is also added as meat tenderizer.
There is no tamarind, tomatoes or vegetables in vinagiri curry and can be made with both beef and pork. There is also liberal use of coconut oil and curry leaves.
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