Beef Vindaloo
I have very cherished memories, when it comes to Beef Vindaloo. I am not a big fan of curries but Beef Vindaloo is something that I became fond of since childhood. Every year for the Christmas party at my Uncle’s place there was Beef Vindaloo. I was always so fascinated by it’s rich colour and the spciy and tangy taste. I used to always look forward to that Christmas party especially because of the Vindaloo.
This recipe is inspired by my Uncle Felix’s Vinadaloo recipe. I have modified it a bit so that it is simple for you all to follow. The taste is very authentic and I am sure your family will love it.
Servings 4
Ingredients
- 3 Onions (Medium sized) Finely sliced
- 1 kg Beef Cubes Boneless
- 4 cloves Garlic
- 1 inch Ginger (piece)
- 8-10 Kashmiri Red Chillies (Whole) deseeded and washed
- 1/2 cup White Vinegar
- Salt According to taste
Whole Spices
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1/2 tsp Peppercorn Balls
- 4-5 Cloves
- 1 Bay Leaf
- 1 inch Cinammon Stick
Instructions
Preparation of the Vindaloo Paste
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Dry roast all the whole spices until aromatic on medium flame
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Now grind the whole spices into powdered form
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Blend the Kashmiri Red Chillies with the Vingar, powdered spice, Garlic and Ginger
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Keep the Paste aside. For best results prepare this paste a day before and refrigerate overnight
Vindaloo Curry
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Fry the Onions until golden brown, don’t make it too dark
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Now add the Boneless Beef and fry until the meat changes colour and the onions are dissolved
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Now add the Vindaloo Paste and fry for about 2-3 minutes until well coated and the oil starts to float
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Now add about 1 cup of water and cover the dish
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Let the curry simmer on medium heat until meat is tender
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You may add more water from time to time if the water dries out
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Now add salt
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If you want it more sour you can add more Vinegar
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Once the meat is cooked, the oil floats and your curry has a rich red colour, your Vindaloo is ready
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Serve with rice or rotis
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Vindaloo tastes better the the next day or 2-3 days later. So make sure you refrigerate it in a air tight container so that you may enjoy it during the week
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