Ingredients
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1 1/2
-
8
-
8
-
1
-
1
-
-
1
-
-
2
-
1
-
-
-
-
-
Directions
Curry Vindaloo,The famous hot curry from Goa that determines the difference between boys and men.,I think this is the only recipe i’ve seen printed that shows spice prep similar to what I’ve seen in indian homes!,I am currently working as a Sous Chef under my mentor Shanta Menon, the owner of a well-known restaurant in the Dallas area: the Blue Door Cafe. She is a native of North India, and through her guidance I have learned quite a lot about cuisine from India’s many distinct regions. I prepared this dish at home following the recipe exactly as it appears, and was extremely disappointed with the outcome. I will concede that there are as many recipes for curry Vindaloo as there are for spaghetti sauce (everyone has their own way of doing it), but I found this dish to be, quite bluntly, inedible. I brought the recipe to my mentor in order to be sure that it was not actually authentic, and she confirmed my concerns immediately. The primary issue with this recipe is the amount of vinegar it calls for. The single cup of vinegar should be revised to say “add vinegar to taste.” Shanta informed me that often vinegar is used as a substitute for Tamarind pulp in Vindaloo curries, and should never be added in such great quantities. Also, this recipe is missing several key spices, which I suggest including (though they may be omitted): clove, bay leaf, and cinnamon.
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Steps
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1
Done
|
Pound Green Chilli, Garlic, Ginger and Cayenne Together With Salt in a Mortar Until Smooth. |
|
2
Done
|
Add Vinegar (or Use a Blender). |
|
3
Done
|
Marinate the Meat in This For 2 Hours. |
|
4
Done
|
Save the Marinade. |
|
5
Done
|
Heat the Oil With Cumin, Coriander and Peppercorns. |
|
6
Done
|
When Hot, Add the Meat and Onion and Broil on High Heat Until Brown. |
|
7
Done
|
Add the Marinade, Sugar and Tomato Pure. |
|
8
Done
|
Add Water and Salt If Necessary. |
|
9
Done
|
Let Simmer Until Meat Is Done and the Sauce Has Thickened (circa 30 Minutes). |
|
10
Done
|
Remove from Heat. |
