Monday, January 17, 2022

Carne de vinha d'alhos

It means "meat in wine and garlic" and it originated in Madeira and the Azores. Sailors from these Portuguese Atlantic islands brought the dish to the Americas, where it's known as "Calvinadage" in Trinidad & Tobago.

When the Portuguese conquered Goa on the Indian subcontinent in 1510*, the recipe followed along there, too. In India, "vinha d'alhos" became "vindaloo", staple of curry houses in Britain. 

While many Indian variations pad out the meat with cubed potatoes and 'aloo' is the Hindi word for potato, the etymology is from the Goan dish "vindalho". 

Bobbi made her second try at a vindaloo Saturday and it was excellent. Her recipe is posted on her blog.

*Even after Indian independence from Great Britain in 1948, Portugal held on to Goa until 1961, when the Indian military launched Operation Vijay and seized the remaining Portuguese colonies along its coast in two days of fighting. India's first carrier, the INS Vikrant, was deployed off the coast, but launched no sorties, serving only to deter foreign intervention with her compliment of Sea Hawk fighter bombers and Alizé anti-sub planes.