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
Nutrition Information
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 by The Chilli Workshop at https://chilliworkshop.co.uk/vindaloo/