Vindaloo Curry Paste Food

PORK VINDALOO

Steps:

• To make the marinade, remove the seeds from the cardamom pods and grind with the peppercorns using a pestle and mortar. Mix with the rest of the marinade ingredients, then pour over the pork. Mix everything together well, then cover and leave to marinate overnight or for at least 8 hrs.
• Heat the oil in a large pan over a medium heat and cook the onions for about 5 mins until starting to soften. Add the chilli powder to the pan and cook for 1 min. Using a slotted spoon, remove the pork from the marinade and add to the pan. Turn up the heat a little and cook for about 5 mins, stirring all the time. Add the leftover marinade to the pan with the stock. Bring to the boil, then turn down to a simmer and cook for 40-45 mins until the pork is soft and the sauce thickened - it should be thick rather than saucy. Pick out the dried chillies, if you like, season, scatter with the coriander leaves, and serve with steamed rice and naan.

BEEF VINDALOO

Steps:

• Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).
• Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.
• Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.

CHICKEN VINDALOO RECIPE

Steps:

• Deseed red chilies and soak them in 3 tbsps vinegar and 3 tbsps hot water. Set aside.
• Add coriander seeds, cumin, pepper corn, mustard, cinnamon, cloves and cardamoms to a blender jar.
• Make a fine powder. Then add ginger garlic and soaked red chilies.
• Add the vinegar water mixture and make a smooth paste.
• Next add this to the cleaned chicken along with turmeric and salt.
• Marinate and rest aside for at least an hour to overnight in refrigerator to absorb the flavors.
• Heat oil in a deep pot and saute the onions (optional) until golden to light brown.
• Add 1 tbsp vinegar & 1 tsp sugar to the onions.
• Then add the marinated chicken and saute for 3 to 5 mins on a medium heat.
• Pour the tomato puree (optional) and continue to saute for another 3 to 4 mins.
• If your chicken lets out lots of moisture, do not add water. Mine did not so I poured half cup hot water. If you prefer a dry curry then skip adding water. The chicken will cook in its own moisture.
• Cover and simmer until the chicken cooked through & fork tender.
• To check if the meat is done, prick it with a fork. The meat should fall off the bone easily.
• Simmer until the gravy reaches a thick & semi dry stage. Taste and add more salt if needed.
• Serve chicken vindaloo with plain rice or naan.

LAMB VINDALOO

Steps:

• Blend the paste ingredients in a blender or bash using a pestle and mortar until smooth and combined. Rub half the paste into the lamb neck, cover and chill in the fridge overnight.
• Heat most of the oil in a heavy-bottomed saucepan over a medium heat. Add the onion, garlic and ginger, cook slowly until the onion is translucent, then add the remaining curry paste and mix well. Cook your spices for a few mins, allowing the flavours to really open up. Decrease the heat, fold the potato into your mix, season well and cook for 5 mins.
• Add the stock and simmer on a low heat until the potato is cooked, then lightly crush it. Add the chopped coriander, then remove from the heat and leave to cool. Chill in the fridge overnight.
• The next day, heat the remaining oil in a frying pan. Season the lamb, brown it all over and cook until tender. Reheat the sauce, and add the lamb and any juices. Serve topped with coriander, with some wilted greens and fried red onion on the side.

CLASSIC CHICKEN VINDALOO CURRY

Steps:

• Gather your ingredients.
• Heat a heavy skillet to hot but not smoking, add the cumin seeds, mustard seeds, peppercorn, cardamom seeds, and cloves. Toast the seeds for 30 to 45 seconds, constantly shaking the pan to prevent burning, until the spices give off a delicious fragrance.
• Tip the toasted seeds into a food processor or spice grinder and blitz to create a powder. Add the chili flakes, turmeric, sugar, ginger and garlic paste and whizz again. Finally, add the tomato puree and garam masala, and blitz again. You should now have a thick, pungent paste.
• Place the paste into a glass bowl, add the vinegar, and stir thoroughly. Add the cubed chicken and stir to coat all the pieces evenly. Cover and leave to marinate for 30 to 45 minutes.
• Heat a skillet large enough to hold all the ingredients over medium heat, add the oil, and when hot, add the sliced onions and cook slowly to soften but not brown for 15 minutes. Add the chicken plus the marinade and the stock and stir well. Cook over medium heat for 30 to 40 minutes, until the chicken is cooked through and the sauce thickened. Taste and add the salt and pepper. If the vindaloo is too vinegary, add soft dark brown sugar a little at a time to your taste.
• Serve immediately garnished with the cilantro, and with fluffy basmati rice , mango chutney, and plain yogurt on the side.

JAMIE OLIVER'S VINDALOO PASTE

Steps:

• Put a frying pan on a medium to high heat and add the black peppercorns, cloves, coriander seeds and fenugreek seeds to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
• Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder.
• Either way, when you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.

BEEF VINDALOO

Steps:

• In a blender process 1 tablespoon of the vinegar, garlic and chilies to a paste. Add remaining vinegar and next 7 ingredients and season with pepper; process until combined. In a large bowl place beef and pour blender contents over; toss to combine. Marinate, covered, 2 hours at room temperature or refrigerate overnight.
• In a large skillet heat ghee over medium-high heat. Add onion and saute 10 minutes, or until lightly browned. Sprinkle meat with poppy seeds and toss to coat. Turn heat to medium and add meat, marinade, bay leaf and cloves. Cook, turning beef often, 5 minutes. Stir in tomato paste. Reduce heat to low, cover and cook 1 1/2 hours or until beef is very tender. Serve with rice.

VINDALOO CURRY PASTE

Steps:

• Place all ingredients in food processor and blend for 20 seconds or until smooth.
• Store refrigerated in an airtight container for up to two weeks.
• May freeze for up to 2 months.
• Use as directed in recipes.

JAMIE OLIVER'S VINDALOO CURRY

Steps:

• Get a large casserole-type pan on medium to high heat and add a couple of lugs of peanut oil and the butter. Add the onions, garlic, chile, ginger, and cilantro stalks and cook for 10 minutes, until softened and golden. Ad the pork and the curry paste. Stir well to coat everything with the paste and season with salt and pepper. Add the tomatoes, balsamic vinegar, honey, and about 1 2/3 cups of water, enough to cover everything, and stir again.
• Bring to a boil, then turn the heat down and simmer for 45 minutes with the lid on. Check the curry regularly to make sure it's not sticking to the pan, and add extra water if necessary. Only when the meat is tender and cooked, taste and season with salt and pepper - please season carefully.
• Serve vindaloo curry with rice or naan bread, with a few spoonfuls of natural yogurt dolloped on top. Sprinkle over the cilantro leaves and serve with some lemon wedges to squeeze over. If you prefer something less spicy, try this Thai ground pork in chili sauce (not spicy at all).

RESTAURANT STYLE BEEF VINDALOO

Steps:

• Sprinkle 1 teaspoon each of salt and pepper over the cubes beef. Massage it into the meat and then set it aside to rest for 10 minutes.
• Heat the oil in either a large skillet or a cooktop-safe slow cooker insert over medium high heat. Place some of the beef cubes into the pot in a single layer--do not crowd the pan, you can brown the beef in batches. Brown the cubes, about 8 minutes, before removing to the bowl and adding the next round. When you are done, place the beef in the bowl and set it aside.
• Add the mustard seeds to the pan. Ideally, they will pop before you add the onions, but if there is a lot of beef remnants stuck to the pan, do not let those burn. If you have time for the seeds to pop, cover the pan with a lid slightly ajar so the seeds do not pop out of the pan.
• When the popping has slowed--or when you are concerned the pan may scorch, add the onions with a pinch of salt. Stir, scraping up the bottom of the pan as the liquid from the onions deglazes the pan. If you have anything seriously stuck to the pan, splash a little water into the pan.
• Cook the onions for 15 minutes, until caramelizing. Keep a cup of water beside the cooktop to splash some in if the onions start to stick or scorch.
• When the onions are brown, add the garlic and ginger. Cook for 2 minutes, stirring.
• Add the remaining individual spices and one teaspoon only of the garam masala. Stir to roast the spices but do not let them burn, 1-2 minutes.
• Add the vinegar to the pan and scrape up any stuck bits.
• Either scrape everything, including the browned meat, into the slow cooker insert, or add the meat to cooktop safe slow cooker insert. Stir in the water.
• Place on the slow cooker base. Cover and cook for 4 hours on high or 6-8 hours on low.
• Before serving, mix in the other teaspoon of garam masala. Taste for additional salt or even more garam masala. Taste for brown sugar (you are not looking for it to be sweet so much as smoothed out a bit).
• Serve with Basmati rice and some Greek yogurt for dolloping in case it is too spicy for anyone.

HOMEMADE VINDALOO PASTE

Steps:

• Dry roast whole dry Kashmiri red chili peppers in a skillet over medium high heat for a couple of minutes till they get aromatic. Take them out and, when cool enough to handle, cut them into pieces and place in the blender.
• Dry roast cumin, coriander, mustard, cinnamon, cloves, cardamom and peppercorns together for 2-3 minutes, stirring frequently, till they get aromatic.
• Add roasted spices and all remaining ingredients to the blender and blend until smooth. (You may add 2 Tbsp water if needed to blend it to a smooth paste)

VINDALOO

Steps:

• Salt beef: Toss beef in salt.
• Check spiciness of kashmiri chilli powder and adjust if desired. See Spiciness Note below.
• Curry Paste: Place Curry Paste ingredients in a Nutribullet or small food processor with 1 cup of the water. Blitz until smooth. Pour over beef. Pour remaining 1 cup water into Nutribullet, shake (to clean out remaining curry paste), then pour/scrape over beef.
• Marinate beef: Mix beef in curry paste, cover, then marinate 2 hours. (Note: marinade is fairly thin - the water cooks down during slow cooking.)
• Preheat oven to 190°C/375°F (170°C fan).
• Curry sauce: Melt ghee over medium high. Cook onion, ginger and garlic until they become translucent - about 3 minutes.
• Mustard seeds: Add black mustard seeds then cook until onion is tinged with gold. Stir in tomato paste, cook 1 minute.
• Puree sauce: Add beef stock, stir. Transfer into a jug then use a stick blender to puree until smooth. Pour back into the pot.
• Add beef: Add beef and curry leaves, stir then bring to boil.
• Slow cook: Cover with a lid, then place in the oven for 2 hours or until beef is fall apart tender and the sauce has darkened in colour and thickened. (See Note 7 if sauce hasn't reduced enough).
• Serve: Garnish with coriander, then serve over basmati rice with a side of naan!