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Barbariga Beach Vindaloo

£11.00

(1 customer review)

This is a zesty dish from Goa originally, influenced by the marauding Portuguse, and this is cool. This is not a British vindaloo. Cloves and cardamoms, along with big sticks of cinnamon… These spices underpin what becomes a sticky citrusy sauce of tamarind, lime, lemon and white vinegar balanced with coconut sugar, topped with pepperiness giving some warmth. It’s cooked for a while to lose it’s sloppiness and tighten the flavour.

All this dish needs is plain rice.

Serves 1

Allergens: mustard

Description

What do you make to eat when you’re travelling through Croatia in the summer in a campervan, and it’s averaging an endless 30+ degrees day and night, and it’s been that way for a few weeks? Vindaloo (a cool version).

So this July, whilst stretched out under a searing sun, I got to reading about vindaloo and where it originated (Goa with a strong influence from the marauding Portuguese) and quite liked what I read. Anything zesty and limey is right up my street. Afterwards, I wrote more about the evening in my travel blog post here.

We were stuck inside an old army base on the coast at Barbariga, Istria, because the gap in the fence we’d drive through had been closed with boulders. We weren’t sure how we were going to get out but the heat and sun took the cares away. I had a comprehensive spice box on the road, and I started with laying out the little cloves and cardamoms, along with big sticks of cinnamon… These spices underpin what becomes a sticky citrusy sauce of tamarind, lime, lemon and white vinegar balanced with coconut sugar, topped with pepperiness giving some warmth. It’s cooked for a while to lose it’s sloppiness and tighten the flavour.

All this dish needs is basmati rice.

Serves 1

Allergens: mustard

1 review for Barbariga Beach Vindaloo

  1. Rosemary (verified owner)

    We thoroughly enjoyed this delicious dish. The sauce is packed with flavour. The portion size is generous and the leftovers were just as good the next day.

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