Vindaloo is a traditionalIndian currythats not for the faint hearted!
Chunks of beef are slow-cooked to tender perfection in a fiery-red sauce packed with big, bold curry flavours.
Heck yes, as it should be!
Vindaloo curry paste
For seriouscurry lovers, its hard to top this.
Serve withnaanfor mopping and yogurt to cool that fire.
The origins of Vindaloo can be traced back to the time when Portugal ruled Goa in the sixteenth century.
A staple of Indian restaurant menus around the world, thiscurry is one for spicy food lovers!!
What does Vindaloo taste like?
Unlike the easygoing and lusciousButter ChickenandTikka Masala, Vindaloo is a swinging punch to the head!
Vindaloo curry paste
Its strong, hot and intense!
If youre wondering how spicy it actually is, Id say its an 7 out of 10.
Those who are accustomed to spicy food will no doubt scoff this down without breaking a sweat.
Marinating beef vindaloo
First, the Vindaloo curry paste which is used to marinate the beef and help form the sauce.
(Other proteins are covered in the recipe notes.)
The Kashmiri chilli gives the curry sauce its signature bright red colour and chilli heat.
Find at:Indian* and some Asian grocery stores (some have Indian sections).
Believe it or not, its also sold at someColes grocery stores(Indian section).
Also used in:Goan Fish Curry,Tandoori Chicken.
Best substitute:Its a key ingredient (we use 6 tablespoons!)
so I really urge you to make the effort to find it.
But if you cant and youre desperate to try this dish (I dont blame you!
Cant find it?Just leave it out.
Beef chuck An economical cut of beef that is best slow cooked until tender.
venture to get it in a block piece so you’re free to cut the pieces yourself.
Other proteins Slow cooking cuts of lamb (mutton), goat and pork.
Chicken will work too but the cook time needs to be shortened.
- I go to the Indian Emporium in Dee Why, Sydney.
I did try with just water, but found the sauce a bit lacking.
But you get bonus points if you usehomemade beef stock.
I use homemade when Im making to impress.
Close up of fresh cooked Vindaloo Beef Curry garnished with coriander
Curry leaves It smells like curry powder, but in fresh curry leaf form!
Fairly accessible nowadays for Sydney-siders, sold at Harris Farms, most Coles and Woolworths.I have a plant!
Store leftoversin the fridge (several weeks) or freeze for months.
This is what I mean by “fall-apart” beef!
Also used in:Eggplant Curry,Dal,Vegetable Samosa Pie,Cabbage Thoran.
Ghee is basically the same thing as clarified butter.
This is simply normal butter but with milk solids and water removed, leaving behind pure butter fat.
And they smell Indian, not Japanese!
This is then used to marinate beef before before slow cooking in a sauce until the meat is fall-apart-tender.
Trust me, I tried and ended up with most of it on my face!!
Samosas
Puree The use a stick blender to puree until smooth.
You could do this step in a blender or food processor too.
No stirring, no need to worry about the base catching.
Homemade Naan – incredibly fluffy, bubbly & chewy!
But if can also be done on a very low heat on the stove.
The oven temperature is 190C/375F (170C standard) which sounds higher than you might expect.
But this is the temperature that replicates a low heat on the stove.
Dipping pakora into Minted Yogurt Sauce
I use this same temperature for other slow cooked stew-bang out things such asBeef Bourguignon,Massaman Lamb Shanks.
If not, just cover and stick it back in the oven!
And if youre going all out, complete your Indian feast with:
Samosasto start.
This recipe is fun to make and ridiculously good!
Vegetable fritters the Indian way!
Homemade Naan(its naturally no knead!)
Make this simpleNo Yeast Flatbreadinstead!
Interestingly, Indian food doesnt have side salads like we do in Western countries.
My theory is because vegetarian food is so prevalent in Indian cooking.
Will you give it a go?Think you might handle the heat?
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Prevent screen from sleeping
