2 Other ingredients in the Vindaloo Sauce



2. Other ingredients in the Vindaloo Sauce


Much of the curry flavour of the Vindaloo Sauce comes from the Vindaloo CurryPaste (above) used to marinade the beef. But there’s a few extra ingredientswe use to make the base of the sauce flavour: * Beef stock – Stock or broth rather than water to add greater depth of flavour into the Vindaloo curry sauce. I did try with just water, but found the sauce a bit lacking. Ordinarily I’m an advocate of using the best quality beef stock within yourbudget because producers are yet to successfully mass-produce cheap beef stockto a decent level of quality. However in this case, average store bought beefstock or broth is fine because by the spices are the dominant flavour here!But you get bonus points if you use homemade beef stock. I use homemade whenI’m making to impress. ? * Curry leaves – It smells like curry powder, but in fresh curry leaf form! (Though just so you know, curry powder isn’t derived from curry leaves ?) Curry leaves add incredible curry perfume into anything it’s used in in a way that can’t be replicated with powders. Fairly accessible nowadays for Sydney-siders, sold at Harris Farms, most Coles and Woolworths. I have a plant! Store leftovers in the fridge (several weeks) or freeze for months.Also used in: Eggplant Curry, Dal, Vegetable Samosa Pie, Cabbage Thoran. Throwin 10 or so when cooking Curried Rice, or into this Indian Chickpea Curry orVegetable Curry – it will really take it to a new level!Substitute: dried curry leaves (not quite the same, but it’s the best sub) orGaram Masala powder; * Ghee (or butter) – The fat used in Indian cooking which adds an intense buttery flavour. Ghee is basically the same thing as clarified butter. This is simply normal butter but with milk solids and water removed, leaving behind pure butter fat. You can either make your own Ghee (it’s cheaper, really easy and keeps formonths), buy it, or just use normal butter; * Black mustard seeds – they look like poppyseeds but have a slight wasabi-like bite to them. And they smell Indian, not Japanese! Not spicy, more a fresh zing. It’s about $1.50 in small packs at Indian grocery stores – I go to Indian Emporium in Dee Why on the Northern Beaches, Sydney. Also sold in the Indian food section at some Woolworths (Australia) $1.70, and online – small, light pack so postage should be minimal! Also used in: Eggplant Curry, Dal, Vegetable Samosa Pie, Cabbage Thoran; and * Ginger and garlic – It’s rare to see an Indian recipe that don’t include these, and Vindaloo is no exception!* * *

3. Slow cook beef until tender


I like to do the slow cooking step in the oven because it’s entirely handsoff. No stirring, no need to worry about the base catching. But if can also bedone on a very low heat on the stove. 1. Add beef – Add the beef and every scrap of marinade into the pot with the pureed sauce; 2. Stir and bring to a simmer; 3. Slow cook – Then transfer to the oven and cook for 2 hours. This is the length of time needed to make 3cm / 1.2″ cubes of chuck beef “fall-apart-tender” and for the sauce to thicken, develop flavour and darken in colour to the signature vibrant red colour.The oven temperature is 190°C/375°F (170°C standard) which sounds higher thanyou might expect. But this is the temperature that replicates a low heat onthe stove. If you take a peek in the pot midway through cooking, you’ll seethat the surface of the liquid is barely bubbling – if at all – which isexactly what you want. I use this same temperature for other slow cooked stew-type things such as Beef Bourguignon, Massaman Lamb Shanks. For other dishes,I will cook for longer at a lower heat where they benefit from the longer cooktimes. 4. Ready to serve! When you take it out of the oven, the sauce should be a deep red colour (as long as you didn’t skimp on the kashmiri chilli!), thickened so it coats the beef pieces, and the beef should be tender enough to cut into with a fork. If not, just cover and stick it back in the oven! * Close up of fresh cooked Vindaloo Beef Curry garnished with coriander * This is what I mean by “fall-apart” beef!

What does Vindaloo taste like?


Unlike the easygoing and luscious Butter Chicken and Tikka Masala, Vindaloo isa swinging punch to the head! Plenty of Kashmiri chilli powder – a key spicein Vindaloo – brings flavour, heat and the famously rich red colour to thecurry. Cumin, coriander, cardamom and a hint of cinnamon also join the party.Finally, a distinct tang from vinegar is a signature Vindaloo flavour thatbalances the curry and gives it backbone.It’s strong, hot and intense! If you’re wondering how spicy it actually is,I’d say it’s an 7 out of 10. Those who are accustomed to spicy food will nodoubt scoff this down without breaking a sweat. I may talk a big chilli gamebut I can’t actually handle very spicy food, and I don’t find this Vindaloobrutally hot.So for you spice-wimps out there? Don’t worry, see the recipe notes for how tolower the Scoville units in this dish! ? * Vindaloo curry paste * Marinating beef vindaloo

How to make Vindaloo Curry


Vindaloo starts with a curry paste made by blitzing or grinding a generousamount of chilli and spices, fresh garlic and ginger. This is then used tomarinate beef before before slow cooking in a sauce until the meat is fall-apart-tender.

What to serve with Vindaloo curry


Serve over basmati rice which is the traditional rice for Indian food, thoughany type of plain rice will work fine here (white, jasmine, brown, or low-carbcauliflower rice). Add a dollop of plain yogurt which will cool the spicinessand a sprinkle of coriander/cilantro (for freshness).

1. Vindaloo curry paste beef marinade


1. Vindaloo Curry Paste – Place the curry paste ingredients in a small food processor or Nutribullet (pictured) and blitz until it becomes a paste. We use a bit of water which makes it easy to blend until smooth; 2. Marinate beef – Pour the Vindaloo curry paste over the beef, then marinate for 2 hours minimum. Up to 24 hours is fine, but it doesn’t make the end result any better because the spice flavour is so strong it penetrates into the beef pieces during the slow cooking time.

Complete your Indian menu!


And if you’re going all out, complete your Indian feast with: * Samosas to start. Golden parcels of crispy pastry filled with spiced potato, this Indian street food is a popular starter in Indian restaurants around the world. This recipe is fun to make and ridiculously good! * Parkoras – Another starter option. Vegetable fritters – the Indian way! * Homemade Naan (it’s naturally no knead!) – The whole RecipeTin team got involved coming up with what we think is the best possible naan that a home cook can make on the stove, just in case you happen not to have a tandoor sitting in the middle of your kitchen! It’s fluffy with the signature chewiness just like you get at restaurants, and you’d never mistake this for another basic flatbread. No yeast? Make this simple No Yeast Flatbread instead! * Samosas * Homemade Naan – incredibly fluffy, bubbly & chewy! * Dipping pakora into Minted Yogurt SauceInterestingly, Indian food doesn’t have side salads like we do in Westerncountries. My theory is because vegetarian food is so prevalent in Indiancooking. However, here are some vegetable sides that I think work well withIndian themed menus:So, fellow curry lovers, what do you think of my latest addition to my Indiancurry collection?? Will you give it a go? Think you can handle the heat?? ???– Nagi x* * *”

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