ヴィンダルー

ゴア風ヴィンダルー
ポークヴィンダルー、ゴア風インド料理レストランで提供
別名	ヴィンダルホ
種類	カレー
フルコース	メインコース
発祥地	ポルトガル
地域	ゴア
主な材料	豚肉、酢、スパイス、唐辛子

ヴィンダルーまたはヴィンダルホは、インドのゴア州発祥のカレー料理である。イギリス系インド料理の形では、カレーハウスやインド料理レストランの定番として世界的に知られ、しばしば非常に辛い料理と見なされている。ヴィンダルーはポルトガル料理のカルネ・デ・ヴィーニャ・ダリョスから発展した。伝統的なヴィンダルーのレシピは豚肉を使うが、牛肉、鶏肉、羊肉、マトン、エビ、野菜、豆腐など、他の食材を使ったバージョンも一般的である。

歴史

ヴィンダルーはゴア料理の標準的な要素で、ポルトガル料理の「カルネ・デ・ヴィーニャ・ダリョス」（ワインとニンニクのマリネ肉、文字通り「ニンニクのつるの肉」）に由来する。ポルトガル料理の基本的な構造は、ポルトガル人船員の「保存食」としての生肉で、豚肉とニンニクを交互に重ねて木の樽に詰め、赤ワインに浸したものだった。これが現地のゴアの料理人によって、赤ワインの代わりにヤシの酢を使い、スパイスを加えることで適応され、地域に特化した「ヴィンダルー」へと発展した。

The British Indian version of vindaloo calls for the meat to be marinated in vinegar, sugar, fresh ginger and spices, then cooked with more spices.

Preparation in India

Restaurants in Goa offering the traditional recipe prepare vindalho with pork. Christians from Kochi, Kerala prepare it using pork or, less commonly, beef. The dish was popularized by Goan cooks (whom the British favoured, because they had no objections in kitchens and bars with handling beef, pork or alcohol) in British establishments and on ocean-going liners. Restaurants in other parts of India prepare vindaloo with other meats including beef, chicken, goat meat, lamb and seafood; local taboos against pork popularized the addition of other meats. Cubed potatoes are sometimes added to reduce preparation costs.

Even though the word aloo (आलू) means potato in Hindi, traditional Goan vindalho does not include potatoes; the name is from Portuguese with no Hindi etymology. Some Indian versions do include potatoes due to the confusion with the Hindi aloo, and vindaloo dishes outside India often include potatoes.

Prawn vindaloo served with plain rice

Outside India

Pork vindalho, served in Lisbon, Portugal, in a Goan-style Indian restaurant

Lamb vindaloo served in Helsinki, Finland

Vindaloo has gained popularity outside of India, where it is typically featured on menus at Indian restaurants. Vindaloo served in restaurants of the United Kingdom differs from the original vindaloo dish; it is simply a spicier version of the standard "medium (spiciness)" restaurant curry with the addition of vinegar, potatoes and chili peppers.

Vindaloo is one of the spiciest dishes available on British Asian menus where it is served, although British Bangladeshi restaurants have innovated the tindaloo, a different dish that originated in Bangladesh. The British variation became widespread with the creation of more British Indian restaurants in the 1970s. Vindaloo is considered a predecessor to phall.

Vindaloo in Hong Kong is prepared using one of several kinds of meats. Vindaloo was introduced to Hong Kong when it was a British colony. In 2020 the food and beverage manager of the Aberdeen Boat Club, Hong Kong described vindaloo as one of the institution's most commonly ordered dishes.

関連項目

• アングロ・インド料理

外部リンク

• Vindaloo at The Foods of England