Vindaloo is a fiery curry known for its intense heat. Here's a recipe for a classic beef vindaloo:
Ingredients:
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For the vindaloo curry paste:
- Dried red chilies (adjust based on spice preference)
- Vinegar
- Water
- Ginger
- Garlic cloves
- Cumin seeds
- Coriander seeds
- Fenugreek seeds
- Black mustard seeds
- Cardamom pods
- Cloves
- Cinnamon stick
- Turmeric powder
- Paprika
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For the curry:
- Beef chuck, cut into bite-sized pieces
- Coconut vinegar (or rice vinegar)
- Salt
- Vegetable oil
- Onions
- Ginger paste
- Tomato paste
- Bay leaf
- Beef stock (or water)
Instructions:
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Make the vindaloo curry paste: Soak the dried red chilies in vinegar and water for at least 30 minutes. Grind the soaked chilies along with ginger, garlic cloves, cumin seeds, coriander seeds, fenugreek seeds, black mustard seeds, cardamom pods, cloves, cinnamon stick, turmeric powder, and paprika into a smooth paste using a food processor.
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Marinate the beef: Combine the vindaloo paste with beef chunks, coconut vinegar, and salt in a bowl. Marinate for at least 2 hours, or up to 24 hours for even deeper flavor.
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Cook the curry: Heat oil in a large pot or Dutch oven. Saute onions until softened. Add the ginger paste and tomato paste, cook for another minute.
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Add the marinated beef and cook for a few minutes until browned. Pour in the beef stock (or water) and bring to a simmer. Add the bay leaf.
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Simmer for 1-2 hours, or until the beef is tender and the sauce has thickened. Adjust seasoning with salt and pepper.
Tips:
- You can adjust the spice level of the vindaloo by using less or more chilies in the curry paste.
- Serve vindaloo with rice or naan bread.
- For a vegetarian option, replace the beef with chickpeas or potatoes.