Spicy Beef Vindaloo
Rich, creamy, and vibrant curry is often a dish synonymous with Indian cuisine. With layers of flavor and vivid spices, Indian curry typifies the culinary tradition of a particular region. This couldn’t be more true for Vindaloo, a thick, spicy curry dish from Goa that is often ranked as one of the spiciest dishes in India.
What is Vindaloo?
It’s hard to fully enjoy Indian cuisine without experiencing its curries. There are 19 distinct types, each with its own flavor and consistency, varying by region. These curries pair beautifully with Indian staples such as rice and naan. However, Vindaloo sets itself apart with its intense heat and sharp tang, making it unique compared to the creamier and milder curries found elsewhere in India, like tikka masala.
Vindaloo is widely recognized for its iconic fire engine red color and tangy profile, bursting with strong flavors of vinegar and garlic. Most notably, it’s known for its fiery heat, which is definitely not for the faint of heart.
Like all curries, Vindaloo is heavily spiced, giving it incredible flavor. However, Vindaloo achieves its iconic spiciness and intense ruby red color primarily from the generous use of Kashmiri chili pepper. For reference, this places vindaloo curry between 175,000 and 500,000 on the Scoville scale. For comparison, jalapeño peppers range from 2,500 to 8,000 Scoville units, and habanero peppers measure between 100,000 and 350,000. This makes a spoonful of vindaloo significantly hot.
The Origins of Vindaloo
India offers a wide variety of curries, each representing its region’s spices, flavors, and rich history. Vindaloo is a renowned curry dish that originates from Goa, located on the western coast of India. Goa’s unique history and cultural legacy stem from 450 years of Portuguese colonization, which ended in 1961. Yet, Goan culture, including its cuisine, is still prominent today, blending Indian traditions with Portuguese flavors.
Vindaloo is a shining example of Indian-Portuguese fusion in Goan cuisine. It got its roots from the Portuguese dish “carne de vinha d’alhos,” or meat with wine and garlic. Eventually, this vibrant dish blended local Indian Goa flavors such as palm vinegar, tamarind, and various spices which ultimately transformed it into the spicy tangy dish we know and love today.
How Do You Make Vindaloo?
Vindaloo is a curry for spicy food lovers, without a doubt! Its powerful punch will set your taste buds on fire. Like other curry dishes, Vindaloo uses a generous amount of spices to create a decadent flavor. Still, it also includes a strong hint of vinegar and a significant amount of chili, which can really ignite the senses.
Traditionally, pork is the main protein used in Vindaloo, but beef is also a popular choice. Both types of meat are simmered in the fiery red Vindaloo sauce for two hours, becoming fork-tender and absorbing the rich Goan flavors.
Vindaloo Recipe
Ingredients
- 1 1/2 lb beef chuck cut into 1 inch cubes
- 1 1/2 tsp salt
Curry Paste
- 6 tbsp Kashmiri chili powder, or desired heat level
- 2 tsp coriander seeds
- 3 tsp cumin seeds
- 4 cloves
- 4 cardamom pods green
- 2 tsp cinnamon powder
- 1/2 tsp black peppercorns
- 2 tbsp fresh ginger roughly chopped
- 10 garlic cloves
- 1 tsp brown sugar
- 1 tsp fenugreek seeds
- 1/4 tsp turmeric powder
- 7 tbsp white vinegar
- 2 cups water divided
Curry Sauce
- 3 tbsp ghee or unsalted butter
- 1 onion finely chopped (brown, yellow, white)
- 4 garlic garlic cloves finely minced
- 2 tsp ginger finely grated
- 1 1/2 tsp black mustard seeds
- 2 tbsp tomato paste
- 10 curry leaves fresh
- 2 cups beef stock low sodium (if using homemade, add 1/2 tsp salt)
Garnish
- 2 tbsp coriander/cilantro leaves roughly chopped
Instructions
- In a large bowl, toss beef cubes in salt until well coated. Set aside.
- In a blender or food processor, combine all the curry paste ingredients, along with one cup of water. Blitz until smooth and creamy. Add the mixture to the salted beef.
- Add the remaining cup of water to the blender or food processor. Blitz or shake, removing all the curry paste residue. Add the water mixture to the salted beef.
- Mix the beef with the curry paste until well blended. Cover and allow to marinate for two hours in the refrigerator.
- Preheat the oven to 375 degrees. In a large dutch oven, melt ghee over medium high heat. Cook onion until translucent, about 3 minutes. Add garlic and ginger. Cook until fragrant, about 30 seconds.
- Next, add black mustard seeds, cooking until onion is tinged with gold. Blend in tomato paste and beef stock, cook for one minute.
- Next, transfer the saucy mixture to a jug. Using an immersion blender, carefully puree the mixture until it resembles a smooth sauce. Pour back into the pot.
- Remove the marinated beef from the refrigerator. Add the beef and curry leaves to the curry sauce. Stir until well combined and then bring to a boil.
- Remove from heat. Cover the pot with a lid and place in a preheated oven for 2 hours or until the beef is fork-tender and darkened in color.
- To serve, spoon over rice or serve with naan. Garnish with coriander. Enjoy!
Notes
Commonly Asked Questions
Yes! Vindaloo is known for its intense heat and is not for the faint of heart. Thankfully, you can control the spice level by reducing the amount of Kashmiri chili in the recipe.
But, it’s important to understand that not all Kashmiri is created equal. Many brands can differ in intensity, so it’s strongly advised to taste your Kashmiri beforehand.
Replace every 1 tablespoon of Kashmiri with 1 teaspoon of paprika and 1 teaspoon of smoked paprika. Please note that your Vindaloo won’t be as red.
Additionally, you can add pure chili powder (not US chili powder mix) or cayenne pepper if you desire something with a little more kick.
Not using a heavy-based oven-safe pot, such as a Dutch oven, can prevent your sauce from thickening. But don’t worry—there is a quick fix! On low heat, remove the lid from the pot and cook on the stovetop until the sauce reduces and becomes thick.
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