Portuguese influenced Indian cooking and this influence can be seen in the Goan cuisine. Vindaloo style of preparation was introduced by the Portuguese in Goa. The traditional Portuguese dish, vindaloo evolved into a fiery, vinegary curry with the addition of various indian spices that was ground with vinegar to give it a unique taste, that is tangy, spicy and flavorful. This egg vindaloo has got a sweet and sour taste to it. Ingredients
8 to 10 - Hard boiled eggs, shelled & cut into halves
2 big - Onion, sliced
6 flakes - Garlic, crushed
1'' piece - Ginger, minced
1 medium size - Cinnamon bark
2 tsp - Chili powder
1/4 tsp - Cumin seed powder
2 tsp - Sugar
3 tbsp - Vinegar
2 tsp - Worcestershire sauce
Salt to taste
Method
1 ) Heat one tablespoon ghee, in a pan, add cinnamon bark,onion and fry until onion turn light brown in color. Now add garlic, ginger and saute, then add chili powder, cumin powder, fry for a second and then vinegar. Fry the spices well with the onion for five minutes.
2 ) Now its time to add sugar, Worcestershire sauce, salt and one cup of water. When the curry boils add egg and simmer for 10 minutes, closed with a lid. Once done take off the stove and serve after half an hour to let the spices and vinegar settle and balance the flavors. Egg vindaloo can be had on the same day or after 2 to 3 days too.
Note - Boiled potato, cut in quarters can be added along with egg.