Vindaloo- Goa

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Nutrition Information
  • Serves: 5
  • Serving size: 320g
  • Calories: 760
  • Fat: 49 g
  • Saturated fat: 18 g
  • Unsaturated fat: 25 gr
  • Trans fat: 0 g
  • Carbohydrates: 33 g
  • Sugar: 10 g
  • Sodium: 634 mg
  • Fiber: 10 g
  • Protein: 48 g
  • Cholesterol: 0 mg
Recipe type: Curry
Cuisine: UK
Prep time: 
Cook time: 
Total time: 
While this curry has its roots in Goa in India, it was embraced by the British and has become a curry house classic. In the UK, not many a Friday night goes by without literally tons of Vindaloo being consumed. It is quite a hot curry, but to some, the hotter the better, especially with a few ice-cold pints. Cheers!
  • Beef, lamb or chicken – 1 kg, cut into bite-size pieces
For the marinade
  • Red wine vinegar – ½ cup
  • Turmeric powder – ½ teaspoon
  • Ground cumin - 2 teaspoons
  • Salt – one teaspoon
For the curry powder
  • Cloves – 15
  • Black peppercorns – 15
  • Dried red chillies – 10 to 15 ( see note *
  • Cardamom pods – 4
  • Onions – 3 medium ( finely sliced)
  • Garlic – three cloves ( finely chopped)
  • Olive oil – three tablespoons (plus a bit more) ( see note **)
  • Ginger paste – two tablespoons
  • Bay leaves – 2
  • Fresh chillies – 4 ( finely chopped)
  • Tamarind paste – one tablespoon
  • Cinnamon stick - 1 inch dried
  • Sugar – one tablespoon
  1. Mix the ingredients for the marinade
  2. Add meat and allow to marinate overnight ( see note)
  3. Place the spices for the curry powder into a frying pan
  4. Toast over low heat until they begin releasing their oils
  5. Allow cooling. Grind into a fine powder in a spice grinder or pestle and mortar
  6. Bring the oil ( or ghee) to medium heat in a skillet
  7. Add the onions and cook until beginning to change colour
  8. Add the garlic and stir for a minute
  9. Add the ginger paste. Cook for another minute.
  10. Add the fresh chillies and bay leaf
  11. Now add the curry powder. Stir for 3 minutes. Add a little more oil if necessary
  12. Add the meat, cinnamon stick, tamarind paste and sugar
  13. Stir until the spices have coated the meat. Allow it to brow slightly.
  14. Add about half a cup of water
  15. Turn the heat down and cover the skillet
  16. Cook until the meat is tender
  17. Remove the bay leaves and cinnamon stick
  18. Season to taste with salt
  19. Serve with rice, rotis or naans
*Vindaloo is generally accepted as being a hot curry in the UK, so lots of chillies are used. The recipe should, however, be modified to personal taste in terms of heat

**Ghee ( clarified butter can also be used)

Nutritional information is based on a lamb vindaloo

This recipe yields 5 portions

Keywords: Vindaloo curry


Fried corned beef, chillies and cheese

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Fried corn beef, chillies and cheese sandwich

Fried corned beef, chillies and cheese
Nutrition Information
  • Serves: 6
  • Serving size: 100g
  • Calories: 340
  • Fat: 23 g
  • Saturated fat: 15 g
  • Unsaturated fat: 3 gr
  • Trans fat: 0 g
  • Carbohydrates: 10 g
  • Sugar: 1 g
  • Sodium: 101 mg
  • Fiber: 1 g
  • Protein: 23 g
  • Cholesterol: 20 mg
Recipe type: Chillies and cheese
Cuisine: UK
Prep time: 
Cook time: 
Total time: 
This great tasting snack is not only very easy to make but also highlights the fantastic relationship that chillies have with cheese. In the same vein as chocolate and chillies (another match made in heaven), this combination is an absolute winner. Great little inbetweener when you are feeling peckish
  • White bread - six slices
  • Corned beef - six slices 5mm thick ( see note)
  • Butter - 4 tablespoons
  • Red or green chillies - three finely sliced
  • Cheese - 250 grams ( grated)
  • Chilli flakes - one teaspoon
  1. Pre- heat the oven to 250 degrees Celsius
  2. Butter the bread on both sides
  3. Heat a frying pan to a medium heat
  4. Fry the bread on both sides until golden brown . Keep to on side
  5. Fry the corned beef in butter on one side in the same pan
Assembling the snacks
  1. Place a slice of corned beef on each slice of bread
  2. Scatter the fresh chillies equally over each slice
  3. Top with equal amounts of cheese
  4. Sprinkle with Chilli flakes
  5. Place in the oven until cheese has melted to your satisfaction
  6. Serve
The corned beef referred to is typically the type you would buy from a deli or a supermarket cold meat counter

Keywords: Corned beef, cheese and chilli open sandwiches

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Dips with Chillies

Dips with Chillies

Prawn stuffed chillies – UK

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Prawn stuffed chillies
Nutrition Information
  • Serves: 25
  • Serving size: 45 g
  • Calories: 108
  • Fat: 8 grams
  • Saturated fat: 5 grams
  • Carbohydrates: 0 grams
  • Sugar: 0 grams
  • Sodium: 182 mg
  • Fiber: 0 grams
  • Protein: 7 grams
  • Cholesterol: 11 mg
Recipe type: Stuffed chillies
Cuisine: UK
Prep time: 
Cook time: 
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This is a great starter for a seafood evening. Succulent melted cheese on top of prawns that have been stuffed into chillies and baked in the oven . Served with a lime butter sauce . Delicious and low on the carbs as well !
  • Large red Chillies - 25 to 30 ( see note)
  • Large prawns - 500 grams
  • Cheese - 250 grams grated ( Cheddar , Cheshire or mozzarella)
  • Vegetable oil – one tablespoon
  • Butter – 125 grams
  • Lime juice - two tablespoons
  • Salt half a teaspoon
  • Garlic – one clove
  1. Remove tops from chillies. Cut open and remove seeds
  2. Remove shells from prawns and devein
  3. Heat vegetable oil and fry chillies for two minutes. Remove from heat
  4. Add prawns. Cook until just turning pink. Remove from stove
  5. Heat the oven to 250 degrees Celsius
  6. Place prawns in chillies and top with cheese. Place in a baking dish
  7. Grill in the oven until cheese has melted and chillies and prawns are heated through
  8. While the prawns are grilling heat a tablespoon of butter until foaming
  9. Add the garlic and cook for a minute
  10. Add lime juice. Salt and remaining butter
  11. Heat until melted. Pour into a jug
  12. Remove prawns from the oven and serve immediately with the lime butter
This recipe yields 5 servings of approximately 225 grams (5 prawns per portion)

Keywords: Prawn stuffed chillies with melted cheese

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Link to peri-peri prawns recipe page


Peri – Peri Prawns – Moçambique

Spicy omelette – India

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Spicy omelette recipe

Spicy omelette
Nutrition Information
  • Serves: one
  • Serving size: 100g
  • Fat: 14 grams
  • Saturated fat: 7.4 grams
  • Carbohydrates: 1.5 grams
  • Sugar: 1.2 grams
  • Sodium: .83 grams
  • Fiber: <.5 grams
  • Protein: 8.8 grams
Recipe type: Breakfast
Cuisine: UK
Prep time: 
Cook time: 
Total time: 
While this is a breakfast or brunch dish, its spiciness lends itself well to being eaten at any time of the day. Especially as a late nights "feeling peckish" type meal. To take this to a further level serve with freshly cooked chips and add a good splash of hot sauce. Any finally, to round it off ,why not enjoy it with a pint the best ! Cheers
  • Eggs – 3 (Large)
  • Onion – ½ medium (finely diced)
  • Red Chillies – 2 finely chopped)
  • Mushrooms – half a cup-(finely sliced)
  • Cheese (cheddar or red Leicester) - 50 grams
  • Butter – 2 tablespoons
  • Tomato – ½ medium (½ inch dice)
  • Salt and pepper to taste
  • Red Chilli powder – a pinch
  • Fresh coriander – for garnishing (optional)
  • Water – one teaspoon
  1. Heat one tablespoon of butter in a frying pan until foaming
  2. Add onions and cook until beginning to change colour.
  3. Add mushrooms and cook until almost done.
  4. Add garlic and chillies and cook for two minutes.
  5. Remove from heat and place in a separate bowl.
  6. In a mixing bowl, add eggs and water and blend until just combined.
  7. In the frying pan, add remaining butter and heat until foaming.
  8. Add eggs and fry until almost set
  9. On one side add cheese and previously fried mushrooms, onions and garlic
  10. Add tomatoes
  11. Fold the other side over these ingredients
  12. Cook, turning until golden brown periodically. Sprinkle with chilli powder and coriander
  13. Slide onto a plate and serve
This recipe yields one to two portions Total weight approx 400 grams)

Keywords: Spicy omelette with chillies

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Link to Ugandan Rolex recipe

Ugandan Rolex