Vindaloo is a spicy Indian curry that initially originated from a Portuguese dish but was deliciously Indianized on the shores of Goa.
Ingredients:
Meat – 1kg
Onions – 1 medium sized (chopped)
Tomato – 1 large (chopped)
Green Chillies – 4-5 (chopped)
Ginger Garlic Paste – 2 tablespoons
Vinegar – 4 tablespoons
Chilly Powder – 2-3 tablespoons (For a medium spicy curry. Use 3-4 tablespoons for a very spicy curry!)
Turmeric Powder – 1/2 tablespoon
Mustard Powder – 1 tablespoon
Cumin Powder – 1 tablespoon
Curry Leaves – 1 small bunch
Oil – 3-4 tablespoons (olive oil or coconut oil)
Water – 1 cup
Salt to taste
How To:
Chop the meat into 1 inch sized pieces and keep aside.
In a small bowl mix together – ginger garlic paste, chilly powder, turmeric powder, mustard powder, cumin powder and vinegar and keep aside.
In a pan or a pressure cooker, pour in 3-4 tablespoons olive oil or coconut oil, sauté the onions till golden brown and then add the green chillies and curry leaves.
Add the prepared mixture to the pan and sauté till the oil separates.
Now add the tomato and mix into the paste.
Let the tomato cook for 2 minutes then add the meat and 1 cup water.
Cover and cook for 20-30 minutes.
Serve hot with rice or bread of your choice.
I have tried to keep this recipe as simple as possible. Drop me a line with what you think about this recipe.
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