Recipe contributed by our new resident chef Mikki who has worked with italian , indian and different world cuisines in the hospitality Industry.
The term Vindaloo derives from the Portuguese dish "Carne de Vinha d' Alhos”, a dish of meat, usually pork, with wine and garlic. Some time restaurants serve this dish mixed with potato Traditional vindaloos do not include potatoes, the discrepancy arising because the word "aloo" means "potato" in Hindi (check Wikipedia)
I have cooked vindaloo numbers of time. Each time I have made it, with a new recipe and at last I came up with my version of vindaloo recipe which is quite exquisite. Bon Appétit!!
(Spices for- dry roasting)
Whole cumin seeds -2 tsp
Whole coriander seed-1 tbsp
Black peppercorns-1 tsp
Cardamom seeds (take seeds out of the pods)- 1 tsp
Whole black mustard seeds-1&1/2 tsp
Whole fenugreek seeds -1 tsp
(Spices for -Past)
Fresh ginger (peeled and cut in to small pieces) - 1-inch
Whole head of garlic (cloves separated and peeled) - Small 1 piece
Serrano/ Kashmiri Chillies-8
coconut vinegar /Red wine vinegar -3 tbsp
Tamarind Pulp-1&1/2 tbsp
Feni / brandy (Optional)-1tbsp
medium onions (peeled and sliced ) -2 pieces
Palm Jaggery /light brown sugar -1 tsp
Mustard oil/Vegetable oil-100 ml
boneless lamb (or pork or beef - shoulder meat, cut into 1 inch cubes)- 2 lb
Pearl pickle onion (in white wine vinegar)-10 to 15 pieces
turmeric powder-1/2 tsp
1) Gently dry roast the spices - cumin seeds, coriander seeds, peppercorns, cardamom seeds, cinnamon, black mustard seeds, and fenugreek seeds for about 5 minutes or until they start to smell roasted, on top of the stove. Allow to cool down and grind the spices in a coffee- grinder or other spice grinder.
2) Grind the ginger, garlic and Serrano together in a coffee grinder or a food processor with some coconut vinegar.
3) Put the grounded roasted spices in a bowl along with the wet paste, Stir-in Tamarind pulp and remaining coconut vinegar .Add the salt, and Jaggery. Mix and set aside. (This is the vindaloo paste. It can be made ahead of time and frozen)
4) Marinate the meat with vindaloo paste in a non-metallic bowl. Mix well and leave to marinade for 24 hours, turning occasionally and store in rrefrigerator.
5) Heat the oil in a wide, heavy bottomed pot over a medium flame Add the onions and sauté until they are caramel brown, stirring constantly to prevent burning. Once the onions are brown add the Feni or brandy and simmer for 2minutes.
3) Take out the meat out of the marinade and fry along with the onion. Cook until slightly seared (about ten minutes).
4) Add the remnants of the Vindaloo paste and turmeric and sauté until the spices begin to
sizzle and turn into rich brown in color.
5) Add the stock and simmer until the meat is tender. Once the meat is almost done add the pickle onion and cook for 10 minutes more. Stir a few times during the cooking. Taste and add salt or more chili if necessary.
6) Serve hot with plain steam rice or Butter Naan along with fresh green salad.
CHEF TIPS: Remember, the Vindaloo always tastes better the next day as the meat gets properly marinated; it’s not only a very spicy but also a tangy preparation. The longer you store it the better it tastes, just like a pickle!
The wine goes well with vindaloo-Gewürztraminer from Germany & Muscadet from the Loire Valley in France
Recipe by resident chef Mikki