This is the easy version of beef vindaloo that I use when I'm in a hurry (or I just don't want to mess around with making the masala to make a paste). I have always used Patak's Vindaloo Paste in the past but that was only because it was readily available at Coles or Woolies and I didn't know any better. The paste I use these days is Fern's (see photo) which you can buy online. The taste of Fern's is far superior to Patak's. But either is good if you're stuck.
The meat in a vindaloo should fall apart in your mouth. The vinegar in the marinade will help break down nutrients but I also sous vide the marinate for 2 hours at 54.5degC. This is my preferred method for beef--but it's not necessary. If you are using goat then I recommend you marinate overnight and slow-cook for 6 hours (goat really is absolutely amazing in vindaloo). A vindaloo should also be very spicy so don't be afraid to add the chilli powder if you have some.
Chicken Vindaloo? Pre-cook the chicken and add to the recipe 10 mins before serving. Chicken is, by far, a lot easier. But I think red meat tastes so much better in this dish.
Lastly, if you really want to go full hardcore vindaloo then you can make it from scratch using my Beef Vindaloo (hardcore) recipe. It's a bit more involved though and takes a bit longer.
Ingredients
Method
Marinate: Combine the beef, vindaloo paste and vinegar and mix well. Place it in a sealed container and allow to marinate for 2 hours or overnight, if possible.
The Base: Add the Ghee (or oil) to a deep dish frying pan, on medium heat. Gently cook the onions for a few minutes, add the garlic, ginger and mustard seeds (which may pop and splutter a bit) and fry for another minute.
Turn the heat to high and add the tomatoes and chilli powder (optional), stirring until reduced to a deep brown and most of the liquid has evaporated. Off heat and set aside to cool somewhat.
Once the tomato base is no longer piping hot, transfer to a blender and pulse a few times. Don't blend it into non-existence. You don't want to puree this thing. You just want it smoother but with some small lumps in it.
Combine: Bring the tomato base back into the deep pan, on high heat, adding beef stock, tamarind paste, sugar and kasoori methi (optional), mustard leaves (optional), mixing well until it comes to to a boil.
Add the marinated beef (as well as all that lovely paste) and reduce to a very low simmer for 1 hour, partially covered.
Add water as needed if it looks too dry. You may get some separation of liquids with some meats and different cuts, if this happens to you just add a teaspoon of cornflour and mix well. Red food dye, such as Tendoori Colouring, can also be added if you like. Add salt and pepper to taste.
Serve with basmati rice, fresh Naan (Recipe HERE) and garnish with coriander leaves.
Beef Vindaloo (easy)
Serves: 4 People
Prepare Time: 10 mins
Cooking Time: 80 mins
Calories: -
Difficulty:
Easy
This is the easy version of beef vindaloo that I use when I'm in a hurry (or I just don't want to mess around with making the masala to make a paste). I have always used Patak's Vindaloo Paste in the past but that was only because it was readily available at Coles or Woolies and I didn't know any better. The paste I use these days is Fern's (see photo) which you can buy online. The taste of Fern's is far superior to Patak's. But either is good if you're stuck.
The meat in a vindaloo should fall apart in your mouth. The vinegar in the marinade will help break down nutrients but I also sous vide the marinate for 2 hours at 54.5degC. This is my preferred method for beef--but it's not necessary. If you are using goat then I recommend you marinate overnight and slow-cook for 6 hours (goat really is absolutely amazing in vindaloo). A vindaloo should also be very spicy so don't be afraid to add the chilli powder if you have some.
Chicken Vindaloo? Pre-cook the chicken and add to the recipe 10 mins before serving. Chicken is, by far, a lot easier. But I think red meat tastes so much better in this dish.
Lastly, if you really want to go full hardcore vindaloo then you can make it from scratch using my Beef Vindaloo (hardcore) recipe. It's a bit more involved though and takes a bit longer.
Ingredients
Method
Marinate: Combine the beef, vindaloo paste and vinegar and mix well. Place it in a sealed container and allow to marinate for 2 hours or overnight, if possible.
The Base: Add the Ghee (or oil) to a deep dish frying pan, on medium heat. Gently cook the onions for a few minutes, add the garlic, ginger and mustard seeds (which may pop and splutter a bit) and fry for another minute.
Turn the heat to high and add the tomatoes and chilli powder (optional), stirring until reduced to a deep brown and most of the liquid has evaporated. Off heat and set aside to cool somewhat.
Once the tomato base is no longer piping hot, transfer to a blender and pulse a few times. Don't blend it into non-existence. You don't want to puree this thing. You just want it smoother but with some small lumps in it.
Combine: Bring the tomato base back into the deep pan, on high heat, adding beef stock, tamarind paste, sugar and kasoori methi (optional), mustard leaves (optional), mixing well until it comes to to a boil.
Add the marinated beef (as well as all that lovely paste) and reduce to a very low simmer for 1 hour, partially covered.
Add water as needed if it looks too dry. You may get some separation of liquids with some meats and different cuts, if this happens to you just add a teaspoon of cornflour and mix well. Red food dye, such as Tendoori Colouring, can also be added if you like. Add salt and pepper to taste.
Serve with basmati rice, fresh Naan (Recipe HERE) and garnish with coriander leaves.
