Vindaloo Curry
Fiery Goan curry with aromatic spices and tender meat
Ingredients
Instructions
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Marinate the meatIn a bowl, combine the meat with vindaloo paste or powder, vinegar, half the minced garlic, and ginger paste. Mix well to coat the meat evenly. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.
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Prepare the baseHeat oil in a large, heavy-bottomed pot over medium heat. Add mustard seeds and cumin seeds. When they begin to splutter, add the chopped onions and sauté until golden brown, about 8-10 minutes.
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Build the curryAdd the remaining garlic and dried red chilies to the pot. Sauté for 1-2 minutes until fragrant. Add the marinated meat with all its marinade and stir well. Cook for 5 minutes, stirring occasionally.
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Develop the flavorsAdd tomato puree, turmeric powder, and salt. Mix well and cook for another 5 minutes until the oil starts to separate from the mixture.
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Slow cook to perfectionPour in the broth and bring to a boil. If using potatoes, add them now. Reduce heat to low, cover, and simmer for about 45-60 minutes until the meat is tender and the sauce has thickened. Stir occasionally to prevent sticking.
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Adjust seasoningTaste and adjust the seasoning with more salt or vinegar if needed. For an authentic vindaloo, the flavor should be tangy, spicy, and slightly sour. If the sauce is too thick, add a little water to reach desired consistency.
Nutritional Information
520
Calories
per serving
32
Protein
g
28
Carbohydrates
g
32
Total Fat
g
11
Saturated Fat
g
4
Fiber
g
8
Sugar
g
720
Sodium
mg
15
Vitamin C
mg
3.5
Iron
mg
Vindaloo Curry is Also Known As
Vindalho, Vindalu, Goan Vindaloo, Pork Vindaloo, Lamb Vindaloo or Chicken Vindaloo
