Specialties of central and southwestern coastal India, vindaloos are the most mouth-searing of the curry dishes. The complicated roasted spice blend on which they're based can contain any of various ingredients including mustard seeds, cumin seeds, ginger, peppercorns, fenugreek seeds, cloves and coriander seeds. Red chiles are a must and tamarind concentrate is favored. Vindaloo sauce is typically combined with meat and served with rice. Premade vindaloo pastes and dried spice blends are available in Indian markets.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.