vindaloo curry

Recipe video above. Vindaloo is a traditional Indian curry that&#39;s not for the faint hearted! Big, bold curry flavours. Deep, vibrant red colour. Chunks of beef slow cooked to fall apart perfection. And yep, it&#39;s spicy! For serious curry lovers, it&#39;s hard to top this. As with all curries, use fresh spices for the best results (yes, spices fade in flavour over time). And no, unfortunately this won&#39;t work in a slow cooker, pressure cooker or instant pot (Note 7).Serve with naan for mopping and yogurt for cooling. IMPORTANT: Read Spiciness note below.

Vindaloo

beef

tsp salt

tbsp Kashmiri chilli powder ((this is the spiciness, Note 2))

coriander seeds

tsp cumin seeds

cloves

cardamom pods ((green))

cinnamon powder

tsp black peppercorns

ginger

garlic ((yes, 10!))

brown sugar

tsp fenugreek seeds ((Note 3))

turmeric powder

tbsp white vinegar

water

/ 3 tbsp ghee

onion (, finely chopped (brown, yellow, white))

tsp ginger (, finely grated)

garlic (, finely minced)

tsp black mustard seeds ((Note 5))

tomato paste

curry leaves (, fresh (Note 6))

beef stock

Salt beef: Toss beef in salt.

Curry Paste: Place Curry Paste ingredients in a Nutribullet or small food processor with 1 cup of the water. Blitz until smooth. Pour over beef. Pour remaining 1 cup water into Nutribullet, shake (to clean out remaining curry paste), then pour/scrape over beef.

Marinate beef: Mix beef in curry paste, cover, then marinate 2 hours. (Note: marinade is fairly thin - the water cooks down during slow cooking.)

Preheat oven to 190°C/375°F (170°C fan).

Curry sauce: Melt ghee over medium high. Cook onion, ginger and garlic until they become translucent - about 3 minutes.

Mustard seeds: Add black mustard seeds then cook until onion is tinged with gold. Stir in tomato paste, cook 1 minute.

Puree sauce: Add beef stock, stir. Transfer into a jug then use a stick blender to puree until smooth. Pour back into the pot.

Add beef: Add beef and curry leaves, stir then bring to boil.

Slow cook: Cover with a lid, then place in the oven for 2 hours or until beef is fall apart tender and the sauce has darkened in colour and thickened. (See Note 7 if sauce hasn&#039;t reduced enough).

Serve: Garnish with coriander, then serve over basmati rice with a side of naan!

Sukhi's Chicken Vindaloo

dry Kashmiri red chilies

1-inch cinammon stick

green cardamom pods

black peppercorns

cumin seeds

mustard seeds

garlic (peeled)

tamarind paste

vegetable oil

onions

lbs skinless chicken breast

sugar

Add a splash of oil in a skillet and set to medium-high heat.

Add peppercorns, cumin, mustard seeds, cardamom pods, cinnamon, cloves, coriander, and chilies to the pan. Roast for about 3 minutes or until slightly browned, stirring often.

Remove the skillet from heat and add roasted spices to the blender with tamarind paste, white vinegar, garlic, ginger, and ½ cup of water. Blend until smooth.

Once it’s smooth, your vindaloo masala paste is done.

Vindaloo Masala Paste

Add the vegetable oil to a large pot. Set to medium-high heat.

Once the oil is simmering, add onions. Stir frequently and cook for about 10 minutes or until golden brown.

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Top 2 vindaloo curry recipes from across the web

The most viewed vindaloo curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vindaloo

Sukhi's Chicken Vindaloo

The most viewed vindaloo curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine