Vindaloo is one of those dishes that you will find on almost every Indian restaurants menu. It’s popularity has never been one to hide. If you haven’t tried Vindaloo then I am going to assume you have been living under a rock or you don’t like curry hehe. If you get one thing from this blog, let it be the desire to make my delicious Vindaloo Recipe (included at the end of this blog). But before we get there – let’s take a look at the origin of this dish.
In India the dish is popular among the Goan Catholic Community. Would it shock you to know that this popular Indian dish is derived not in Goa but far west in – Medeira, a Portuguese archipelago in the North Atlantic. Interesting huh?
The basic structure surrounding this dish is the Portuguese sailors “preserved” raw ingredients known as carne de vinha d’ahlos or meat in wine and garlic. Over time this traditional way of cooking Vindaloo was developed by Indian culture through replacing the red wine with palm vinegar and adding dry chilli peppers and additional spices.
It is now traditionally served in Goa with Pork however variations exist with Chicken and Beef. Goan Catholics introduced this dish to the british in the 1800s which progressed to a love so deep that in the 1998 World Cup Football the unofficial anthem was ‘Vindaloo-Vindaloo-Vindaloo, we’re gonna score one more than you’.
So with that catchy tune in mind lets take a look at what my take on this recipe will require from you!
For the Marinade
- 4 tbsp Belicious Masala Hot
- 3 tbsp Olive Oil
- 1 tbsp Rough Salt
- 2 tbsp Fresh ginger gratings
- 6 cloves Garlic, crushed
- 1 kg Beef (half chuck, half gravy beef), cubed
- 1/3 cup White Vinegar
- 1 Lemon , juice squeezed
- 1 Lime, juice squeezed
- 2 tbsp Plain yoghurt
For the Dish
- 1 large Onion, sliced in wings
- 1 green Capsicum, diced
- 3 small Mild red chillies
- 1 tsp Sugar
- 1 tsp Cayenne pepper
- 2 Potatoes, cut in large pieces
- 2 Ripe tomatoes, pureed
- 1 tbsp Mustard Powder
- 2 tbsp Butter
- 1 cup Water
- Fresh Cilantro
- 1 jalapeno
- 1 loaf of bread or rice to serve
Now the fun begins!
- Marinade: Blend all the marinade ingredients together well and add to beef. Leave for 1 hour covered
- Heat up a pot, cast iron works best
- Add butter, wait until it metls
- Remove the beef in the juice it’s marinaded in and add to butter
- Braise in single layers until brown on all sides
- Add mustard and cayenne pepper, stir
- Add green capsicum, jalapeno, chilli and onion. Stir and cook for 10 mins
- Add juice of the marinade and tomatoes, sugar, water and more salt if needed. Bring to a boil
- Turn heat to low, cover pot and let it simmer for 1 hour, stirring ocassionally and adding more water if needed
- Add potatoes, cover and simmer for a further 15mins or until potatoes are soft
- Add fresh cilantro
- Divide the bread in four, scoop out the crumb, making a bowl. Spoon Vindaloo into the hollow and serve with crumbs on top. Or cook rice and serve with rice if preferred.
If you are intrigued by my Vindaloo Boats and how best to integrate this into your dish than check out my photos below. Also don’t forget to tag #BeliciousFoods in all your cooking photos – I love to see them!