[wpseo_breadcrumb]
Vindaloo
Author: Cee Gee
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!
Ingredients
Meat
- 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
Other
- 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
Instructions
- Mix the ingredients for the marinade
- Add meat and allow to marinate overnight ( see note)
- Place the spices for the curry powder into a frying pan
- Toast over low heat until they begin releasing their oils
- Allow cooling. Grind into a fine powder in a spice grinder or pestle and mortar
- Bring the oil ( or ghee) to medium heat in a skillet
- Add the onions and cook until beginning to change colour
- Add the garlic and stir for a minute
- Add the ginger paste. Cook for another minute.
- Add the fresh chillies and bay leaf
- Now add the curry powder. Stir for 3 minutes. Add a little more oil if necessary
- Add the meat, cinnamon stick, tamarind paste and sugar
- Stir until the spices have coated the meat. Allow it to brow slightly.
- Add about half a cup of water
- Turn the heat down and cover the skillet
- Cook until the meat is tender
- Remove the bay leaves and cinnamon stick
- Season to taste with salt
- Serve with rice, rotis or naans
Notes
*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
**Ghee ( clarified butter can also be used)
Nutritional information is based on a lamb vindaloo
This recipe yields 5 portions
Keywords: Vindaloo curry
