Editing Vindaloo (section)

== History ==

A standard element of [[Goan cuisine]] derived from the [[Portuguese cuisine|Portuguese]] ''[[carne de vinha d'alhos]]'' (meat in wine and garlic marinade; literally "meat of vine of garlic"<ref>{{cite web
 | url = https://dicionario.priberam.org/vinha-d'alhos | author = Priberam (Portuguese Dictionary)| title = Vinha-d'alhos
 | access-date = 27 November 2020}}</ref>), vindaloo is a dish of meat [[Marinade|marinated]] in vinegar and garlic.<ref name=Indal/><ref>{{Cite web |last=Deravian |first=Naz |date=13 December 2023 |title=Chicken Vindaloo |url=https://cooking.nytimes.com/recipes/1024642-chicken-vindaloo |access-date=2023-12-17 |website=[[NYT Cooking]] |language=en-US}}</ref> The basic structure of the Portuguese dish was the Portuguese sailor's "preserved" raw ingredients, packed in wooden barrels of alternate layers of pork and garlic, and soaked in [[red wine]].{{Citation needed|date=November 2020}} This was adapted by the local Goan cooks with the substitution of [[Palm tree|palm]] [[vinegar]] for the red wine, and the addition of spices, evolving into the localized "vindaloo".<ref name="tvu">{{cite web | url=http://www.uwl.ac.uk/the_university/news/news_story.jsp?ID=219 | title=How to cook a vindaloo – students learn from the best | publisher=University of West London | access-date=26 October 2012 | url-status=live | archive-url=https://web.archive.org/web/20121109094436/http://www.uwl.ac.uk/the_university/news/news_story.jsp?ID=219 | archive-date=9 November 2012 }}</ref>

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.<ref name=Indal/>