Beef Vindaloo (hardcore)

Some say that vindaloo is the greatest Indian curry ever invented. This is my wholly original recipe which creates the dish from absolute scratch. No pastes, no packet mixes, nothing pre-made. It's hardcore. I have another vindaloo recipe that uses a store-bought paste and I'll post that one another time.

This is me going back to the drawing board, researching Goan methods and learning how to better develop flavours. This version is simpler and slightly milder than my previous vindaloos... but it packs a much bigger flavour punch.

There are four steps to making this: First you must make the masala (which is just a blend of prepared spices). Secondly, you make a paste from the masala. Thirdly, combine everything together and make the vindaloo curry itself. Finally, I've included the simple step for making a traditional rice (which you can make in advance at any time and just re-heat mildly in the microwave if that makes things easier for you).

I have to say THANK YOU to my mate of more than 30 years, Aaron Harris--he's always been the best guinea pig to test this on. What a trooper. Still alive today and still eating my food--on occasion.

(NB: 1 tblspn = 1 heaped dessert spoon, 1 tspn can be level or however you please)

v2.1

Ingredients

• VINDALOO MASALA
• 1 tspn cardamom pods, whole
• 1 tspn black peppercorns, whole
• 4 whole cloves, whole
• 1.5 tspn cumin seeds, whole
• 1 tspn fenugreek seeds, whole
• 3 tspn coriander seeds, whole
• 6cm cinnamon stick, crumbled
• 1 tsp brown mustard seeds
• VINDALOO PASTE
• 1 tblspn crushed garlic
• 1 tblspn crushed ginger
• 1 tblspn Kashmiri chilli powder
• 2 tsp turmeric powder
• 1 tspn shaved jaggery
• 0.5 tspn salt
• 75ml Apple Cider Vinegar
• VINDALOO CURRY
• Vindalo Paste (see above)
• 700g beef/chicken/lamb/pork diced, or whole prawns, peeled
• 100ml coconut oil
• 3 red onions, grated
• 1 tspn garlic, crushed
• 1 tspn ginger, crushed
• 1 can crushed tomatoes (400g)
• 1 tblspn tamarind paste
• 10 curry leaves
• 2-4 small green chillies, strips
• 100ml water
• RICE
• 1 cup basmati rice
• 1.5 cups water
• 1 tspn cardomon seeds
• 6 whole cloves
• knob of butter
• salt to taste

Method

1. VINDALOO MASALA
2. Combine all of the above ingredients and toast (dry fry), in a skillet, stirring over a high heat until you smell the flavours release. Remove from pan and allow to cool for a few mins. Grind to a powder.
3. VINDALOO PASTE
4. In a small bowl, combine all of the ingredients above with the spices you ground up in Step 1. Stir well and set aside. The paste is now done.
5. Rub the paste into the meat and allow to marinate for 2 hours at room temperature (or overnight in the fridge), or; sous vide the thing and chuck it straight in. Sous vide is the way to go.
6. VINDALOO CURRY
7. Heat the coconut oil in a large pan on medium-low heat, and gently fry the onions, stirring until slightly golden.
8. Stir in the garlic and ginger, saute for 1 minute. Add the tomatoes, tamarind paste, curry leaves and chillies. Stir well.
9. Turn up the heat and add the meat/marinade mixture and 100ml water. Cook, stirring until it starts to boil. Reduce heat back to a simmer.
10. *Note: If you're using prawns, start making your rice (Step 15). Once the rice is ready, add your prawns. Cook for 5 minutes and remove from heat. You are done! Otherwise;
11. Cover firmly and cook gently for 1 hour, stirring occasionally, and topping up with more water if necessary.
12. *Note: If you're using chicken meat then skip the next step.
13. Partially remove the lid and cook for about another 30 minutes until the meat is very tender and the sauce has thickened. Start cooking your rice at this point.
14. Add more water if neccessary. Add more jaggery if you want it sweeter. The dish should be sweet, sour and hot.
15. RICE
16. Bring water to boil in a lidded pot. Add ingrediants, cover completely and cook on low for 17 minutes, stirring occasionally.