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.
IngredientsMeat of your choice: pork, chicken, duck, beef
1 large onion, chopped
5 tbsp vegetable oil or ghee
3 tsp Spice Mountain Vindaloo spice
5 tbsp white wine vinegar
1 tsp brown sugar
6 garlic cloves
inch size fresh ginger
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