Vindaloo is the Indian curry dish from the state of Goa, the smallest state in India. It is relatively milder in taste compared to other Indian dishes.
Vindaloo derive from Portuguese word Carne De Vinda D'alhos, a kind of dish with meat cooked in wine.
The Indian swapped wine with vinegar and added spices to the dish, it not only localised the dish, also create a whole new way to prepare Indian food.
4-6 Hard Boiled Egg (halved)
1 Medium size Onion
5-6 Dried red chilli (Seeded)
1/2 Inch Ginger root
4 cloves garlic
1 inch cinnamon
1 tsp Cummin Seeds
1/2 tsp Garam Masala
1/4 tsp Turmeric Powder
2 tbsp white vinegar/apple cider
1 tbsp sugar (or to taste)
Salt to taste （approximately 1/2 tsp）
1/2 tomato, cubed
1/2 red pepper, sliced
Boil eggs, shelled, cubed tomato and slice pepper, chopped 1/2 of the onion.
Blend together the other half of onion with red chilli, ginger garlic, cummin seed, cinnamon, clove and 2 tbsp of vinegar and some water.
In a cooking pot, add 2 tbsp of oil, fry the chopped onion until soft and fragrance, pour in the spice paste, cook until oil separated at the edge, add salt, sugar and turmeric powder, stir well.
Add 1 cup of water, bring to boil, turn the heat to medium, and cook for 5 minutes.
Now carefully add halved eggs into the curry, yolk side face up, simmer for another 5 minutes, or until gravy reaches desire consistency, add tomato and pepper, stir well.
Serve with rice or Indian flat bread.
中文版，For Chinese，Click --》Egg Vindaloo