Vindaloo Chow

Vindaloo Chow

Course Main Course
Cuisine Indian
Servings 4

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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

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.