THE BEST BEEF VINDALOO
This recipe comes from Jacki Passmore's All Asian Cookbook, published in 1978. The curry is hot, as it should be, but has amazing depths of flavour. I've tried ready made pastes and numerous Indian restaurant offerings and nothing comes close to it, although my sons recently holidayed in Fiji and discovered a similar version in an Indian restaurant - one son told me that he had found the second best Vindaloo. Must have been good - they went to that restaurant 2 nights in a row, and they only had 4 nights there. I use a coffee grinder to grind the spices.
Provided by Wombat47
Categories Curries
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Trim meat and cut into 5cm (2 inch) cubes. Set aside,.
- Grind spices from coriander to fennel to a very fine powder.
- Grind chillies with garlic, onion and ginger (I put in the blender with the vinegar).
- Mix spice powder with vinegar and rub well into the meat. Pour on the onion paste and leave meat to marinate for 2 hours (or overnight).
- Heat ghee, or oil, and fry meat until very deeply coloured.
- Add bay leaves and stock and bring to the boil, then simmer until meat is very tender.
- Season to taste with salt, if you are using it, and leave overnight if time (or family "pickers") permits.
Nutrition Facts : Calories 138.3, Fat 10.5, SaturatedFat 6.2, Cholesterol 24.6, Sodium 455.3, Carbohydrate 8.9, Fiber 2.1, Sugar 2.1, Protein 3.2
BEEF VINDALOO ( THE REAL THING)
Hot, Hot, and aromatic. This recipe uses white wine vinegar and some sugar, and is unusual in that. This is a low fat version and therefore healthier than some recipes. You will need a grinder/blender or mortar and pestle to make this dish. Its a cracker. Ps. a glass of lager goes well with this.
Provided by Brian Holley
Categories Curries
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Grind together the cumin seeds, chillies, pepper corns, mustard seeds, fenugreek seeds, and cardamom seeds.
- Add the salt, vinegar and sugar, to make a paste.
- In a large pan heat half of the oil and fry the onions till golden, remove from the pan and drain. Add the cooked onions to the spice mix and blend again to make a thick paste.
- Heat the remaining oil and fry the meat till just brown.Remove the meat with a slotted spoon and put aside.
- To the pan add the ginger and garlic cook 2 minutes.
- Add the ground coriander and turmeric, fry for 2 minutes.
- Add the onions and spice paste and cook over low heat for 5 minutes.
- Add the water and meat cover the pot and cook till the meat is tender.
LAZY BEEF VINDALOO
I was CRAVING this dish for so long, since I moved to Brooklyn finding a decent Indian Restaurant is not easy. And once I looked the recipe up I couldn't wait for the Marinade Time. Here's a simple 1 POT Recipe...it's not authentic but TASTES JUST AS GOOD AS THE REAL THING!!!!!
Provided by ShoeDiva
Categories Meat
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Sprinkle beef with salt & pepper; make sure all sides are well seasoned.
- In a Dutch oven or big pot, heat extra virgin olive oil to where it starts to sheen.
- Add beef to pot and brown on all sides.
- Once meat is browned, DO NOT DRAIN GREASE, lower heat and add coconut milk and HALF a can of tomato paste (3 ounces). Proceed to add the REST of the ingredients, EXCEPT THE ONION.
- ***If you don't like your food VERY SPICEY -- Add the Cinnamon or the Cinnamon Stick -- it will cut the heat down, also a teaspoon of sugar will make it even milder***.
- Simmer for 1 hour & 15 minutes stirring occasionally; add diced onion, continue to cook for 15 more minutes.
- DONE!
- *SERVE WITH JASMINE RICE TO ENHANCE FLAVORS*.
Nutrition Facts : Calories 1035.9, Fat 79.1, SaturatedFat 36.6, Cholesterol 156.8, Sodium 2609.5, Carbohydrate 37.5, Fiber 8.6, Sugar 19.6, Protein 49.4
BEEF VINDALOO
Make and share this Beef Vindaloo recipe from Food.com.
Provided by Terese
Categories Curries
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut steak into 3cm cubes.
- Heat both seeds in dry pan, stirring until they pop, taking care not to burn; cool.
- Combine seeds, steak, coriander, curry powder, ginger, garlic, paste, vinegar and oil in bowl, mix well; cover, refrigerate overnight.
- Heat extra oil in pan, add onions, cook, stirring, until soft.
- Add steak mixture, cook stirring, about 10 minutes.
- Stir in undrained crushed tomatoes and puree, simmer, covered, about 50 minutes or until steak is tender.
Nutrition Facts : Calories 799.8, Fat 56.6, SaturatedFat 20.8, Cholesterol 172.1, Sodium 312.6, Carbohydrate 23.1, Fiber 4.7, Sugar 11.1, Protein 49.7
BEEF VINDALOO - THE HOT ONE
Make and share this Beef Vindaloo - the Hot One recipe from Food.com.
Provided by Jagman
Categories Curries
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- (2 Days before) Place the beef in a bowl and add 2 teaspoons of the curry powder and 2 teaspoons of the chilli, make sure it is coated evenly and fully and leave in the fridge to marinate.
- (on Day).
- Roughly chop the onion, mince the garlic, mustard seed, ginger and vinegar together to form a paste.
- Add the oil to a large oven ready pan and fry the onions, garlic/ginger paste and the chillis till the onion is soft (this bit stings the eyes), add in the all ingredients except for the meat and coconut milk and fry for a further 2 mins ensuring the onions and chillis are covered in the powdered ingredients.
- Add the meat and fry gently for 10 minutes to seal the meat.
- Add the coconut milk and stir, bring to a boil and simmer for roughly 10 minutes until suace begins to thicken.
- Transfer to the oven at 200'C for 30 minutes stirring regularly to finish off.
- Serve on pilau rice preferably with a Lassi drink as thats the only thing that will cool your mouth down.
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