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About this recipe:
It's well worth the time and effort of marinating the meat overnight. Once you tweak it to your spice levels - this spicy hot curry that will rival any Indian restaurant!
1 (5cm) piece fresh ginger, peeled and diced
4 garlic cloves, diced
1 1/2 teaspoons hot chilli powder
2 teaspoons turmeric
1 teaspoon salt
1 tablespoon cardamom seeds
6 whole cloves
6 whole peppercorns
1 (5cm) cinnamon stick
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons wine vinegar
1kg beef fillet steak
4 curry leaves, optional
3 tablespoons vegetable oil
1 teaspoon mustard seeds
30 min › Cook:
1 hr › Extra time:
1 day marinating › Ready in:
1 day 1 hr 30 min
Put the ginger, garlic, chilli powder, turmeric, salt, cardamom, cloves, peppercorns, cinnamon, coriander and cumin seeds with the vinegar into a blender and blend to a puree.
Scrape down the sides of the blender and blend for a further 30 seconds. Add more vinegar if necessary to form a smooth liquid paste.
Put the beef in a large bowl and pour over the spice paste. Cover and set aside to marinate for 1 hour.
Lay the curry leaves, if you are using them, on top. Re-cover and put the bowl into the refrigerator for 24 hours, turning the meat two or three times during the period.
Two hours before cooking time remove the bowl from the fridge and set aside.
Heat the oil in a large saucepan then add the mustard seeds and cover the pan.
Fry the seeds until they pop then add the beef, marinade and water. Bring to the boil stirring constantly. Reduce the heat to low then cover the saucepan and simmer for 30 minutes.
Uncover and simmer for a further 30 minutes or until the beef is cooked through and tender.
Transfer the vindaloo to a warmed serving dish and serve at once.
Sounds nice, two things though.. the recipe i want to recreate is quite saucy and my favourite part is to use Naan bread to savour every last drop. i don't see this recipe yielding much sauce, and a recipe for Naan bread woulf complete the dish.. for my taste anyway.
- 28 May 2014
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