{"id":197897,"title":"Vindaloo z vep\u0159ov\u00e9ho masa podle tradice Goa","modified":"2026-10-31T17:29:00+01:00","plain":"V\u00fdrazn\u00e9 a vo\u0148av\u00e9 goansk\u00e9 vep\u0159ov\u00e9 vindaloo, marinovan\u00e9 v dom\u00e1c\u00ed masale a pomalu du\u0161en\u00e9, dokud olej nevystoup\u00ed na povrch a om\u00e1\u010dka nez\u00edsk\u00e1 hlubokou, bohatou chu\u0165.\n\n\n\nTu\u010dn\u011bj\u0161\u00ed vep\u0159ov\u00e9 maso z\u00edsk\u00e1v\u00e1 pod lesklou octovou om\u00e1\u010dkou syt\u011b \u010dervenou barvu, na okraj\u00edch ho obaluje lepkav\u00fd rozpu\u0161t\u011bn\u00fd tuk a von\u00ed po \u010desneku, h\u0159eb\u00ed\u010dku a sko\u0159ici.\n\n\n\nAutentick\u00e9 goansk\u00e9 vindaloo se li\u0161\u00ed od extr\u00e9mn\u011b p\u00e1liv\u00e9 verze pod\u00e1van\u00e9 v britsk\u00fdch kari restaurac\u00edch, s jejich\u017e kuchyn\u00ed jsou spojen\u00e1 i j\u00eddla jako ku\u0159e tikka masala. \n\n\n\nDal\u0161\u00ed velk\u00e1 klasika von\u00edc\u00ed indick\u00fdm ko\u0159en\u00edm: ku\u0159e tandoori\n\n\n\nP\u016fvodn\u011b nem\u00e1 nic spole\u010dn\u00e9ho ani s bramborami. Barvu a p\u00e1livost mu dod\u00e1vaj\u00ed su\u0161en\u00e9 ka\u0161m\u00edrsk\u00e9 chilli papri\u010dky nebo velmi podobn\u00e9 papri\u010dky Byadgi; \u0159\u00edznost ocet z palmov\u00e9ho v\u00edna toddy a hloubku chuti dlouh\u00e9 marinov\u00e1n\u00ed a va\u0159en\u00ed. \n\n\n\nTradi\u010dn\u011b se p\u0159ipravuje z vep\u0159ov\u00e9ho masa a stoj\u00ed na rovnov\u00e1ze mezi kyselost\u00ed, jemnou sladkost\u00ed a ko\u0159en\u00edm, jeho\u017e chu\u0165 se b\u011bhem va\u0159en\u00ed rozv\u00edj\u00ed. Pod\u00e1v\u00e1 se s poee nebo nad\u00fdchan\u00fdmi sannas sp\u00ed\u0161e ne\u017e s b\u011b\u017en\u00fdmi severoindick\u00fdmi plackami, jako je \u010dap\u00e1t\u00ed.\n\n\n\nCo je vindaloo?\n\n\n\nN\u00e1zev v sob\u011b shrnuje historii tohoto pokrmu. Vindaloo poch\u00e1z\u00ed z portugalsk\u00e9ho carne de vinha d’alhos, tedy masa na v\u00edn\u011b a \u010desneku, jeho\u017e n\u00e1zev se v konk\u00e1n\u0161tin\u011b ust\u00e1lil v podob\u011b vindaloo. Alhos znamen\u00e1 \u201e\u010desnek\u201c, nikoli aloo, co\u017e je hindsk\u00fd v\u00fdraz pro \u201ebramboru\u201c; toto nedorozum\u011bn\u00ed vysv\u011btluje \u0159adu pozd\u011bj\u0161\u00edch verz\u00ed, nikoli v\u0161ak goansk\u00fd origin\u00e1l.\n\n\n\nV tradi\u010dn\u00ed podob\u011b z katolick\u00fdch dom\u00e1cnost\u00ed v Goa je z\u00e1kladem vindaloo tu\u010dn\u011bj\u0161\u00ed vep\u0159ov\u00e9 maso: plec, b\u016f\u010dek nebo sm\u011bs oboj\u00edho. Jejich kolagen a tuk se pomalu rozpou\u0161t\u011bj\u00ed v om\u00e1\u010dce, podobn\u011b jako u dlouze du\u0161en\u00e9ho vep\u0159ov\u00e9ho chashu. \n\n\n\nOcet z palmov\u00e9ho v\u00edna toddy, vyr\u00e1b\u011bn\u00fd ze zkva\u0161en\u00e9 m\u00edzy kokosov\u00e9 palmy, dod\u00e1v\u00e1 pokrmu charakteristickou sv\u00edravou kyselost s jemnou sladkost\u00ed v pozad\u00ed. Su\u0161en\u00e9 ka\u0161m\u00edrsk\u00e9 papri\u010dky nebo papri\u010dky Byadgi barv\u00ed om\u00e1\u010dku do \u010dervena a p\u0159in\u00e1\u0161ej\u00ed ovocn\u00e9 t\u00f3ny a sp\u00ed\u0161e m\u00edrnou p\u00e1livost ne\u017e spaluj\u00edc\u00ed \u017e\u00e1r. \n\n\n\nPokud chcete jemn\u011bj\u0161\u00ed kari, vyzkou\u0161ejte ku\u0159e korma\n\n\n\n\u0158\u00edmsk\u00fd km\u00edn, koriandr, ho\u0159\u010di\u010dn\u00e1 sem\u00ednka, h\u0159eb\u00ed\u010dek a sko\u0159ice, kuli\u010dky pep\u0159e a trocha p\u00edskavice se opra\u017e\u00ed nasucho. Du\u0161en\u00e9mu masu dodaj\u00ed hlubokou, h\u0159ejivou ko\u0159en\u011bnou chu\u0165, kter\u00e1 dlouho dozn\u00edv\u00e1.\n\n\n\nMal\u00e9 mno\u017estv\u00ed tmav\u00e9ho cukru jaggery nebo palmov\u00e9ho cukru zjemn\u00ed kyselost, ani\u017e by j\u00eddlo bylo vylo\u017een\u011b sladk\u00e9. Po dlouh\u00e9m marinov\u00e1n\u00ed se vep\u0159ov\u00e9 maso zprudka ope\u010de a pot\u00e9 pomalu dus\u00ed, podobn\u011b jako u jin\u00fdch j\u00eddel, v nich\u017e maso z\u00edsk\u00e1v\u00e1 svou texturu d\u00edky \u010dasu, nap\u0159\u00edklad u lu rou fan, dokud na povrch nevystoup\u00ed \u010derven\u00fd tuk provon\u011bn\u00fd ko\u0159en\u00edm. \n\n\n\nNeobsahuje brambory, raj\u010data, ke\u010dup, kokosov\u00e9 ml\u00e9ko, jogurt ani smetanu; charakter pokrmu utv\u00e1\u0159\u00ed vep\u0159ov\u00e9 maso, ocet, aromatick\u00e9 p\u0159\u00edsady, ko\u0159en\u00ed, rozpu\u0161t\u011bn\u00fd tuk a \u010das.\n\n\n\nRaj\u010data a jogurt naopak tvo\u0159\u00ed om\u00e1\u010dku m\u00e9ho ku\u0159ete na kari po severoindicku\n\n\n\nOd portugalsk\u00e9ho zp\u016fsobu konzervace ke goansk\u00e9mu pokrmu\n\n\n\nVindaloo vych\u00e1z\u00ed z ibersk\u00e9ho, p\u0159esn\u011bji portugalsk\u00e9ho zp\u016fsobu konzervace, nikoli z klasick\u00e9ho receptu na kari. V oblastech jako Madeira a Alentejo se vep\u0159ov\u00e9 maso konzervovalo nebo ochucovalo v\u00ednem, \u010desnekem, bylinkami a sol\u00ed. Kdy\u017e se tento postup v XVI. stolet\u00ed dostal do Goa, evropsk\u00e9 v\u00edno tam bylo vz\u00e1cn\u00e9 a jeho dovoz n\u00e1kladn\u00fd. \n\n\n\nPod\u00e1vejte s dobr\u00fdm dom\u00e1c\u00edm naanem z p\u00e1nve\n\n\n\nGoan\u0161t\u00ed kucha\u0159i proto s\u00e1hli po octu z palmov\u00e9ho v\u00edna toddy, m\u00edstn\u00edm kva\u0161en\u00e9m produktu s ost\u0159ej\u0161\u00ed chut\u00ed. Jeho kyselost tvo\u0159\u00ed z\u00e1klad pokrmu, stejn\u011b jako palmov\u00fd ocet tvo\u0159\u00ed z\u00e1klad filip\u00ednsk\u00e9ho ku\u0159ete adobo.\n\n\n\nChilli papri\u010dky se sem pozd\u011bji dostaly prost\u0159ednictv\u00edm portugalsk\u00fdch obchodn\u00edch s\u00edt\u00ed a kolumbovsk\u00e9 v\u00fdm\u011bny. Papri\u010dky rodu Capsicum poch\u00e1zej\u00edc\u00ed z Ameriky si na\u0161ly m\u00edsto v indick\u00fdch kuchyn\u00edch a pot\u00e9 i v dochucovadlech, jako je sambal oelek. V Goa byly podobn\u00e9 odr\u016fdy, nap\u0159\u00edklad ka\u0161m\u00edrsk\u00e9 papri\u010dky a Byadgi, cen\u011bn\u00e9 pro svou barvu, v\u016fni a m\u00edrnou p\u00e1livost.\n\n\n\nJako dezert nesm\u011bj\u00ed chyb\u011bt gulab jamun\n\n\n\nPostupem \u010dasu se du\u0161en\u00e1 vep\u0159ov\u00e1 j\u00eddla s vydatn\u00fdm mno\u017estv\u00edm octa stala ned\u00edlnou sou\u010d\u00e1st\u00ed \u017eivota goansk\u00fdch katol\u00edk\u016f: svateb, v\u00e1no\u010dn\u00edch tabul\u00ed, sv\u00e1tk\u016f i spole\u010dn\u00fdch zabija\u010dek, p\u0159i nich\u017e nic nep\u0159i\u0161lo nazmar. \n\n\n\nSv\u00fdm m\u00edstem na slavnostn\u00ed tabuli p\u0159ipom\u00ednaj\u00ed jin\u00e1 sv\u00e1te\u010dn\u00ed vep\u0159ov\u00e1 j\u00eddla, jako je lechon kawali nebo sisig. Mimo Goa vedlo nedorozum\u011bn\u00ed kolem slova aloo ke vzniku verz\u00ed s velk\u00fdm mno\u017estv\u00edm brambor; v britsk\u00fdch kari restaurac\u00edch se pokrm d\u00e1le posunul k extr\u00e9mn\u00ed p\u00e1livosti a om\u00e1\u010dk\u00e1m na raj\u010datov\u00e9m z\u00e1klad\u011b.\n\n\n\nHlavn\u00ed suroviny na vindaloo\n\n\n\n\n\n\n\n\nVep\u0159ov\u00e1 plec nebo b\u016f\u010dek: kolagen a tuk se rozpou\u0161t\u011bj\u00ed a vytv\u00e1\u0159ej\u00ed p\u0159irozen\u011b lesklou om\u00e1\u010dku.\n\n\n\nOcet z palmov\u00e9ho v\u00edna toddy: zm\u011bk\u010duje maso, p\u0159isp\u00edv\u00e1 k jeho uchov\u00e1n\u00ed a dod\u00e1v\u00e1 pokrmu typicky goanskou kyselost.\n\n\n\nSu\u0161en\u00e9 ka\u0161m\u00edrsk\u00e9 chilli papri\u010dky nebo papri\u010dky Byadgi: dod\u00e1vaj\u00ed syt\u011b rudou barvu, zemitou a ovocnou chu\u0165 i m\u00edrnou p\u00e1livost.\n\n\n\nSem\u00ednka \u0159\u00edmsk\u00e9ho km\u00ednu: tvo\u0159\u00ed h\u0159ejiv\u00fd, zemit\u00fd z\u00e1klad masaly.\n\n\n\nSem\u00ednka koriandru: p\u0159in\u00e1\u0161ej\u00ed citronov\u00e9 t\u00f3ny, kter\u00e9 vyva\u017euj\u00ed ocet.\n\n\n\nHo\u0159\u010di\u010dn\u00e1 sem\u00ednka: po opra\u017een\u00ed dod\u00e1vaj\u00ed \u0161tiplavou \u0159\u00edznost a o\u0159\u00ed\u0161kov\u00e9 t\u00f3ny.\n\n\n\nH\u0159eb\u00ed\u010dek a sko\u0159ice: h\u0159ejiv\u00fdmi t\u00f3ny zjem\u0148uj\u00ed octovou a \u010desnekovou chu\u0165.\n\n\n\nKuli\u010dky \u010dern\u00e9ho pep\u0159e: p\u0159id\u00e1vaj\u00ed pep\u0159ovou p\u00e1livost, ani\u017e by p\u0159ehlu\u0161ily chilli papri\u010dky.\n\n\n\nSem\u00ednka p\u00edskavice: v mal\u00e9m mno\u017estv\u00ed dod\u00e1vaj\u00ed hlubok\u00e9 t\u00f3ny p\u0159ipom\u00ednaj\u00edc\u00ed javorov\u00fd sirup.\n\n\n\n\u010cesnek: v\u00fdrazn\u00fd z\u00e1klad s dlouho dozn\u00edvaj\u00edc\u00ed chut\u00ed, kter\u00fd dal pokrmu jm\u00e9no.\n\n\n\nZ\u00e1zvor: zv\u00fdraz\u0148uje chu\u0165 pasty a dopl\u0148uje \u010desnek v marin\u00e1d\u011b.\n\n\n\nTmav\u011b hn\u011bd\u00fd cukr jaggery: zjem\u0148uje kyselost octa a prodlu\u017euje dozn\u00edv\u00e1n\u00ed chut\u00ed.\n\n\n\n\n\n\n\tAutentick\u00e9 vep\u0159ov\u00e9 vindaloo (Goa)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 kg vep\u0159ov\u00e9ho masa (bez kosti, s tukem a k\u016f\u017e\u00ed, nakr\u00e1jen\u00e9ho na kousky o velikosti 5 cm)2 cibule (nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky)12 strou\u017ek\u016f \u010desneku (nakr\u00e1jen\u00fdch na tenk\u00e9 nudli\u010dky)2 palce z\u00e1zvoru (nakr\u00e1jen\u00e9ho na tenk\u00e9 nudli\u010dky)1 kuli\u010dka tamarindu (o velikosti limetky, namo\u010den\u00e1 v 60 ml vla\u017en\u00e9 vody)1 l\u017ei\u010dka cukru1 l\u017e\u00edce soli1 l\u017ei\u010dka soli2 l\u017e\u00edce olejeNa masalu vindaloo15 \u010derstv\u00fdch \u010derven\u00fdch chilli papri\u010dek (zbaven\u00fdch sem\u00ednek)3 su\u0161en\u00e9 \u010derven\u00e9 chilli papri\u010dky1 l\u017ei\u010dka cel\u00e9ho \u0159\u00edmsk\u00e9ho km\u00ednu1 l\u017ei\u010dka mlet\u00e9 kurkumy10 h\u0159eb\u00ed\u010dk\u016f1 svitek sko\u0159ice0.5 l\u017ei\u010dky cel\u00e9ho pep\u0159e1 l\u017ei\u010dka ho\u0159\u010di\u010dn\u00fdch sem\u00ednek15 strou\u017ek\u016f \u010desneku1 kousek z\u00e1zvoru (dlouh\u00fd 5 cm, nasekan\u00fd)200 ml palmov\u00e9ho octa1 hrnek vla\u017en\u00e9 vody\t\n\t\n\t\tPostupVep\u0159ov\u00e9 maso omyjte a vyma\u010dkejte z n\u011bj p\u0159ebyte\u010dnou vodu.Vep\u0159ov\u00e9 maso osolte 1 l\u017e\u00edc\u00ed soli a nechte 30 minut v lednici.V\u0161echny suroviny na masalu vindaloo rozmixujte ve stoln\u00edm mix\u00e9ru na hladkou pastu.Vep\u0159ov\u00e9 maso pot\u0159ete masalou a cukrem a nechte marinovat v lednici 12 hodin (nebo p\u0159es noc).Ve vhodn\u00e9m hrnci rozeh\u0159ejte olej.P\u0159idejte cibuli, z\u00e1zvor a \u010desnek a na st\u0159edn\u00edm ohni restujte, dokud lehce nezezl\u00e1tnou.P\u0159idejte vep\u0159ov\u00e9 maso a prom\u00edchejte.Va\u0159te na m\u00edrn\u00e9m ohni 10 minut a ob\u010das prom\u00edchejte.P\u0159idejte 1 hrnek vla\u017en\u00e9 vody a 1 l\u017ei\u010dku soli a va\u0159te pod pokli\u010dkou na m\u00edrn\u00e9m ohni 30 minut, b\u011bhem va\u0159en\u00ed 4 a\u017e 5kr\u00e1t prom\u00edchejte.P\u0159ilijte vodu z nam\u00e1\u010den\u00ed tamarindu, p\u0159ive\u010fte k varu, pot\u00e9 ztlumte ohe\u0148 a va\u0159te pod pokli\u010dkou dal\u0161\u00edch 15 minut, dokud nebude maso hotov\u00e9.Na konci bude olej plavat na povrchu: neodstra\u0148ujte ho, je pln\u00fd chuti.\t\n\t\n\t\tPod\u00e1vejte s pulao nebo sannas. Neodstra\u0148ujte olej, kter\u00fd na konci va\u0159en\u00ed vystoup\u00e1 na povrch: je v n\u011bm soust\u0159ed\u011bna chu\u0165 a v\u016fn\u011b vindaloo.\n\t\n\t\n\t\tPlat principalIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197897","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=197897"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197897\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/117768"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197897"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197897"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197897"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}