Sunday, March 18, 2012

Spicy Vindaloo

So vindaloo at any ordinary Indian take-out, or even a proper Indian restaurant, is usually really spicy. So I wasn't sure about this recipe, which is not spicy at all (which is why I am making it). However, I looked it up and it seems that the very spicy curry that we call vindaloo is something that we (as in, people outside of India) have mostly just invented. The real vindaloo is an Indian version of a Portugese dish that features meat, garlic, kashmiri chillies and wine or vinegar. Also, the meat is traditionally pork, which is definitely not the way they do it in any Indian restaurants that I've ever been to! So this recipe, from Not Your Ordinary Recipes, is a pretty good estimate and easy to make with what I already have in my kitchen. I exchanged tomato paste and stock for the can of tomatoes that the recipe originally called for, and I added some chilli (thought not, technically, the correct type of chilli, just a crushed chilli paste, because real chillies are way too spicy for me!). I was also too hungry to take proper photos, but the blog that I got this off of has a lot of very good photos that show the entire process so if you are stuck, definitely check it out.


Easy Vindaloo

500 grams chicken, lamb or pork
1 onion
2 teaspoons fresh ginger, grated (or the crushed/paste kind that comes in a jar!)
6 garlic cloves, crushed
1 teaspoon crushed chilli (this also comes in a jar, and you could use more if you want, or proper kashmiri chillies, if you can get them)
1 1/2 tablespoons curry powder (I used madras, and to be authentic you would have to mix up your own blend of the actual spices used in vindaloo, but this was pretty good so I will stick with my madras curry powder)
2 teaspoons paprika
1/2 teaspoon black pepper
4 tablespoons red wine vinegar
1 tablespoon olive oil
2 tablespoons tomato paste
1 cup stock (preferable the same as whatever meat you have used)
Fresh coriander/cilantro to garnish

First, mix together the ginger, garlic, chilli, curry powder, paprika, pepper and vinegar in a small bowl. Dice the meat, place it in another small bowl and coat it in half of the spice mixture.

Next, cut the onion in half and slice it thinly. Heat the oil in a large frying pan and cook the onion until it is soft. Add the remaining half of the spice mixture and cook, stirring, until the onion is well coated and the mixture fragrant. Then add the chicken, tomato paste, stock and water to the mix and stir it until it is well combined.

Keep the heat high until everything is boiling, then turn it down until it is just simmering. Cover your pan with a lid if it has one, or some aluminium foil if it doesn't, and simmer for about 20 minutes. During which time you can prepare rice and vegetables. When you remove the cover in 20 minutes time you should find that the sauce has thickened and the meat is tender. And you're finished, so serve it up and enjoy!

No comments:

Post a Comment

Hi there wonderful reader! If you've liked what you see here or have anything to say whatsover, please do so because I would love to hear from you!