An interesting discussion here, that mentions Goa:
each to their own, and respected, Shaun, but vindaloo is a very
well known pork dish, originating from Portugal, and eaten by the
Goan Christians for centuries.
The vinegar is also a Goan thing, they would use toddy vinegar
made from palm sap. If you don't like pork, or vinegar in your
Indian food, best leave the vindaloo til later, then :?)
If you use fresh chillies, the heat and colour is 'stuck' inside
the cells, which in many chillies is in the thick flesh (although,
as you know, most heat is in the placenta and seeds). If you use
fresh chillies, the cells have to be lysed (burst open) to give
their flavour and colour, and this is difficult to achieve in this
recipe for marinating, because the heat components and colour
(capsaicin and carotenoids) are not water soluble, and therefore
will not be extracted into the marinade, and therefore will not be
sucked into the meat.
By all means use fresh chillies when adding more (fresh) ginger
and garlic after the onion has browned, and only oil/fat remains
in the pan, before the meat is added, but make sure the cells get
broken down (putting them in the freezer will help in this
respect). Tomatoes are fine, but not common in this recipe, they
are not a 'must have' ingredient. Tamarind water is sometimes
added, I think it is OTT if the method I outlined is followed.
It is not uncommon for otherwise good cookbook writers to have
the wheels fall off the vindaloo recipe, if they are not from Goa
they may never have had a decent vindaloo. I believe most Indians
have never heard of it! Goa is small, and very different!
HTH
cheers
Wazza
Source:
http://groups-beta.google.com/group/rec.food.cooking/browse_frm/thread/5f238da469b80d9f/4dfb7c4d62d39766?q=Goa+Portugal&rnum=7#4dfb7c4d62d39766
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