Cheap and cheerful Vindaloo.
Did you know Vindaloo is yet another curry that isn't Indian? It was first made by the Portuguese sailors and literally means meat in garlic wine? Anyway....on with the recipe. It will soon become clear why I call it "teaspoon".
Ingredients;
1lb / 500 g of fresh minced beef.
1 Large chopped onion.
1 Large green pepper. Roughly chopped.
8 Cloves of crushed garlic.
6-10 Fresh green finger chillies. Roughly chopped. (Depending on how much fire you like to eat).
150 ml of Vinegar/ wine.
150 ml of Port/ dry sherry.
2 Large tomatoes or 1 tin of chopped tomatoes.
The paste;
1 teaspoon of ground ginger.
1 teaspoon of ground cumin.
1 teaspoon of ground coriander.
1 teaspoon of garam masala.
1 teaspoon of chilli powder.
1 tablespoons of curry leaves (alternatively use a hot curry powder).
2 tablespoons of tomato puree/ sauce.
1 teaspoon of vegetable/ cooking oil.
1 teaspoon of turmeric.
1 teaspoon of fenugreek (optional).
1 teaspoon of ground mustard seeds (optional).
1 teaspoon of ground fennel (optional).
1 teaspoon of ground cumin.
1 teaspoon of ground coriander.
1 teaspoon of garam masala.
1 teaspoon of chilli powder.
1 tablespoons of curry leaves (alternatively use a hot curry powder).
2 tablespoons of tomato puree/ sauce.
1 teaspoon of vegetable/ cooking oil.
1 teaspoon of turmeric.
1 teaspoon of fenugreek (optional).
1 teaspoon of ground mustard seeds (optional).
1 teaspoon of ground fennel (optional).
Method;
1. Put the vinegar/ Port and half a cup of water into a large sauce pan and place on a low heat. add the chillies and the chopped tomatoes and leave to simmer.
2. Melt a tablespoon of ghee, butter or margarine in a large cooking pot and gently fry the chopped onions, pepper and garlic until the onions are soft and golden. Add the minced beef and pull it apart with a slotted spoon and cook and turn until all is browned and well mixed with the onions and pepper.
3. Put all the ingredients for the paste in a small bowl and mix into a paste. If you are using curry leaves you may need to add a little more oil to get a good consistency. Add to the vinegar mixture and stir in well.
4. Pour the vinegar and spice mixture over the meat and place a tight fitting lid and simmer for 15-20 minutes or until the peppers have softened.
Serve on a bed of rice and show off with a sprig of coriander on the top. If you are feeling adventurous why not make some home-made naan to go with it.
No comments:
Post a Comment