Vindaloo Curry

My version of the Vindaloo isn’t as hot as some might expect it to be but it delivers all the flavours one would expect; hot, sweet & sour. If you’d like more heat, simply add a tsp of cayenne during the cooking process.

The characteristic ingredients of the Vindaloo are vinegar and garlic and the meat is usually marinated in the vinegar, garlic and spices overnight. Here I have a simplified version of this. It may still appear a little complicated at first but don’t be put off by the steps involved. This recipe is in fact very easy. Allow 40minutes preparation time and 1 hr cooking time. There are just a few steps to follow.

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Ingredients

Meat of your choice: pork, chicken, duck, beef
1 large onion, chopped
5 tbsp vegetable oil or ghee
Water
3 tsp Spice Mountain Vindaloo spice
5 tbsp white wine vinegar
1 tsp brown sugar
6 garlic cloves
inch size fresh ginger
extra spices
½ tsp turmeric
1 tbsp ground coriander
250ml passata or 1 can chopped tomatoes or just water/stock, approx 2 cups
2 medium potatoes, chopped into cubes
Handful of fresh coriander leaves

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Method

1

Heat the oil (ghee) and fry the onion over medium heat until browned. Once ready and drained of the excess oil, blend the fried onion in a blender (adding water if necessary) until a paste consistency is achieved.

2

Mix the spices, white wine vinegar, sugar and the onion paste together and mix well.

3

Make a puree with the garlic and ginger by whizzing both in a blender, adding water if necessary. Add the meat to the oil left in the pan and fry in batches until browned all over. Remove the meat and set aside.

4

Add the ginger/garlic paste to the same pan and cook for a few minutes while stirring. Add the extra spices (coriander and turmeric) and fry for a further 2 minutes, stirring.

5

Add the vindaloo paste and the pre cooked meat. Mix well until everything is coated in the sauce.

6

Add the potatoes and tomatoes (or water/stock). Bring to the boil then cover and simmer for 1 hr, stirring occasionally. When ready, garnish with freshly chopped coriander leaves.

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