Vindaloo
Spicy and tangy Indian curry with a rich blend of spices
Ingredients
Instructions
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Prepare the marinadeIn a bowl, combine vinegar, garlic, ginger, ground red chilies, cumin, turmeric, coriander, and black pepper. Mix well to form a paste. Add the meat pieces and coat thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight.
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Cook the baseHeat oil in a large, heavy-bottomed pot over medium heat. Add mustard seeds and let them pop. Add chopped onions and sauté until golden brown, about 8-10 minutes.
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Add the meatAdd the marinated meat along with the marinade to the pot. Cook for 5-7 minutes, stirring occasionally until the meat is seared on all sides.
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Simmer the curryPour in the broth, stir well, and bring to a boil. Reduce heat to low, cover, and simmer for about 45-60 minutes until the meat is tender and the sauce has thickened.
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Season and finishAdd garam masala and salt to taste. Continue to simmer uncovered for another 10 minutes to allow the flavors to meld. If the sauce is too thin, simmer longer to reduce; if too thick, add a splash of water.
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Rest and serveLet the curry rest for 10 minutes off the heat. This allows the flavors to develop further. Serve hot with steamed rice, naan bread, or roti.
Nutritional Information
420
Calories
per serving
35
Protein
g
12
Carbohydrates
g
28
Total Fat
g
8
Saturated Fat
g
3
Fiber
g
4
Sugar
g
780
Sodium
mg
15
Vitamin C
mg
3.2
Iron
mg
Vindaloo is Also Known As
Vindalho, Vindalu, Goan Vindaloo, Pork Vindaloo or Chicken Vindaloo
