Curry Vindaloo

READY IN: 2hrs 30mins
Recipe by Andreacute Grisell

The famous hot curry from Goa that determines the difference between boys and men.

Top Review by KitchenManiac

This was a great recipe, and it is authentic!! I can see myself cooking this time and time again. I did make some changes to the recipe. I used a whole head of garlic instead of 8 cloves. I also added a teaspoon of cumin seeds, three stalks curry leaf and a stalk of bruised lemongrass. Then I dumped everything into the blender. Next time I might reduce the vinegar to 1/2 cup, I felt it was a little too vinegary if there is such a word. I pounded the cumin, peppercorn, coriander seeds, 1 teaspoon of cloves, 2 teaspoons of cardimon (not sure about spelling) with my mortar before actually adding it to the hot oil. After I had added all my ingredients, i added 3/4 cup of natural yoghurt to the curry and allowed it to simmer. This was wonderful!!I can't wait to try making this with lamb (i made it with chicken).

Ingredients Nutrition

Directions

  1. Pound green chilli, garlic, ginger and cayenne together with salt in a mortar until smooth.
  2. Add vinegar (or use a blender).
  3. Marinate the meat in this for 2 hours.
  4. Save the marinade.
  5. Heat the oil with cumin, coriander and peppercorns.
  6. When hot, add the meat and onion and broil on high heat until brown.
  7. Add the marinade, sugar and tomato purée.
  8. Add water and salt if necessary.
  9. Let simmer until meat is done and the sauce has thickened (circa 30 minutes).
  10. Remove from heat.
  11. Add tomatoes, chilli and brandy and serve with basmati rice and maybe some yoghurt sauce to compensate the heat.

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