Beef vindaloo recipe: 59 photos

Beef Vindaloo

FAQ

Vindaloo starts with a curry paste made by blitzing or grinding a generous amount of chilli and spices, fresh garlic and ginger. This is then used to marinate beef before before slow cooking in a sauce until the meat is fall-apart-tender.
Typically, vindaloo is made up of vindaloo sauce, which is usually made from caramelized onions, curry paste, coconut milk, vinegar, ginger, chilies, jalapeño, garlic, chickpeas, lentils, and other spices like garam masala, salt, pepper, paprika, and turmeric.
As a result, Vindaloo is not as thick as a Korma, and it has less gravy than other curries. It also uses a lot of oil and Indian curry spices in its preparation, and because the vinegar and other flavours seep into the dish, it tastes even better the next day or two after it's been cooked.
Vindaloo is usually made with palm vinegar, but I find malt and apple cider vinegar to be excellent substitutes, with malt being my top choice.
Though Vindaloo is often thought of as an extra hot and spicy dish, I prefer to moderate the heat, similar to the Goan version. Kashmiri Red Chilies lend a mild but up-front heat and that classic fiery red color--without overtaking the beautiful flavors beneath.
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