Vindaloo Curry Recipes
This is a Goanese dish with origins from Goa in India. Vindaloo is a term derived from a Portuguese dish of any type of meat, though usually pork is preferred and cooked with wine, plentiful spices and garlic. Goa through its one time Portuguese influences and the fusion of traditional curry produced these wonderful hot Vindaloo Curry Recipe. The Vindaloo Curry Recipe further evolved when the infusion of Goan and Portuguese influences started to use malt vinegar in place of the red wine. Most restaurants are often known to serve these Vindaloo Curry Recipes using lamb or chicken. Some even add potatoes to the Vindaloo Curry believing that "aloo" refers to potatoes in Hindi, though traditionally potatoes is never added to a Vindaloo Curry Recipe.
The ingredients in general for a vindaloo curry recipe as in this perfect beef vindaloo curry recipe are: 1 kilogram of blade steak or chuck steak 1 teaspoon each of cumin seeds, mustard seeds, fresh grated ginger, ground coriander, 2 cloves of crushed garlic 3 teaspoons of vindaloo curry paste 2 teaspoons of curry powder 1 tablespoon of oil 1 extra tablespoon of oil 1 ½ tablespoons of apple cider vinegar 300 grams of sliced onions 425 grams of canned pureed tomato 410 grams of canned tomatoes
The Method: Cube the meat. Place a dry pan on the fire and heat the mustard seeds and cumin with the lid on shaking it well until it pops. Make sure the seeds don't burn. Leave aside to cool off. To marinate: Combine the cubed meat, the toasted mustard and cumin, coriander, curry powder garlic, ginger, vindaloo curry paste, apple cider and one tablespoon oil. Mix well. Cover the bowl with plastic wrap or tin foil, and allow to marinate in refrigerator over night.
To cook: Heat oil in a pan and sauté the onions until soft, adding the meat mixture and cook stirring constantly approximately for about 10 minutes. Add the can of tomatoes without draining its canning juices. Stir well. Then add the can of tomato puree, stir well, cover and allow it to simmer. It takes about thirty minutes to cook, or until the meat is tender.
Check if there's enough sauce left and if it has reduced too much you can build it up with a little hot water. This is a matter of choice. Perhaps you would like a dry curry. If you find this vindaloo curry recipe not hot enough, simply add a few chopped up green chilies or some chili flakes. Serve hot with rice, or any type of Indian bread.
Vindaloo Curry is popularly known through many parts of India and with globalization the Vindaloo Curry Recipe's popularity has carried to many countries around the world and featured on menus in mostly Indian restaurants, though what is usually served as Vindaloo Curry Recipe in western restaurants is not the exact version of the traditional Vindaloo Curry Recipe, but a cooked up version of any standard restaurant "curry" with added chili and potato. Vindaloo Curry Recipes are usually a very hot dish where ever it is found on a menu.
Why not try out another version of one of the Vindaloo Curry Recipes using other meats and for a variation try out the egg curry recipes as well. They are equally good for a change.