I’ve been reading a lot about chili peppers recently in The Field Guide to Peppers by Dave DeWitt and Janie Lamson. One of the things I’ve found particularly interesting is how the chili came from the New World and enmeshed itself (so quickly) into cultures all around the world. And we can thank the Portuguese for that. So, with this in mind I started researching Vindaloo thinking it would be a great fit for my International Fire line; much to my surprise I learned that Vindaloo itself has Portuguese roots. The word Vindaloo comes from the Portuguese “carne de vinha d’alhos” which means, meat marinated in wine and garlic. In India the dish evolved to use palm vinegar in place of the wine and added hot chili peppers. (from Saveur)
In the U.S. today, I think most of us think of a nice and HOT curry when we think of Vindaloo. As with all Indian curry dishes, it’s really not appropriate to use a pre-mixed blend. To make a truly authentic Vindaloo the spices are toasted, ground and added at different times.But if you don’t mind cheating a little and want the comfort of a hot curry after a hard day in the salt mines then this blend is just the ticket!
It’s fabulous with eggplant, chicken, lamb, pork, and lentils.
It’s a fantastic dry-rub, the sweet and aromatic spices (cardamom, fenugreek, cinnamon, clove) really come alive when cooked on the grill (especially over charcoal!)
ReginaSpice chooses the best quality
ingredients available. Below please find a list of ingredients for Vindaloo:
ReginaSpice shares a commercial kitchen space
with other entrepreneurs and while every precaution is made to ensure
that cross contamination does not occur, please be advised that common
allergens are processed on site. Including: peanut, dairy, soy, wheat,