Vindaloo is Goa’s signature dish, first introduced by Portuguese traders who took pork preserved in vinegar (vin) and garlic (alhoo) with them on their long voyages to India. More than just the fiery-hot taste its reputation suggests, Vindaloo presents a well-rounded, spicy and enjoyable dish.
Per portion Energy 419kcal/1728kJ; Protein 41.5g; Carbohydrate 19.4g, of which sugars 11g; Fat 19.7g, of which saturates 3.8g; Cholesterol 110.3mg; Calcium 76mg; Fibre 2.7g; Sodium 132mg.
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