Vindaloo Chow
Half a loaf of bread with the middle scooped out and filled with vindaloo chow. Grated carrots and white rice accompany it

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The original classic vindaloo... with a twist!

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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
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Let's Cook!
  1. Marinade: Blend all the marinade ingredients together well and add to beef. Leave for 1 hour covered
  2. Heat up a pot, cast iron works best
  3. Add butter, wait until it metls
  4. Remove the beef in the juice it’s marinaded in and add to butter
  5. Braise in single layers until brown on all sides
  6. Add mustard and cayenne pepper, stir
  7. Add green capsicum, jalapeno, chilli and onion. Stir and cook for 10 mins
  8. Add juice of the marinade and tomatoes, sugar, water and more salt if needed. Bring to a boil
  9. Turn heat to low, cover pot and let it simmer for 1 hour, stirring ocassionally and adding more water if needed
  10. Add potatoes, cover and simmer for a further 15mins or until potatoes are soft
  11. Add fresh cilantro
  12. 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.
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