Vindaloo sounds like a very Indian word, especially since aloo means potato. But Vindaloo is derived from the Portuguese dish carne de vinha d’alhos that came to India along with Portuguese explorers in the fifteenth century. Carne de vinha d’alhos is basically meat marinated in wine-vinegar and garlic. Fortunately for us, we embraced the dish and modified it to suit our taste and availability of ingredients. So, wine was replaced with vinegar; pork was substituted with chicken, lamb or beef; spices, chili and ginger joined garlic to make the hot and spicy curry that we enjoy as vindaloo today.
Since I am from Kerala, and malayalis love beef, my choice of meat was beef. I made this curry yesterday, i.e, on the occasion of Indian Republic Day, as a reminder that India is an amalgam of so many different cultures and lifestyles, and we are lucky that we can eat and drink and live as we please. Ok, I am kidding, I made it because it is ridiculously delicious and is perfect for a holiday.
The curry has a tangy, hot gravy and goes very well with white rice, rotis and naan. Just make sure you keep curd ready if you can’t tolerate too much heat!
Vindaloo sounds like a very Indian word, especially since aloo means potato. But Vindaloo is a derived from the Portuguese dish carne de vinha d’alhos (meat marinated in wine-vinegar and garlic) that came to India along with Portuguese explorers in the fifteenth century. Fortunately for us, we embra
Course: side dish
Preparation Time: 10 mins
Cooking Time: 30 mins
500 grams Beef,
3 tablespoons Red chili powder,
1 teaspoon Black mustard seeds,
1/4 teaspoon Turmeric Powder,
1 cm Cinamon piece,
1 teaspoon Fenugreek,
6 Black Pepper corns,
1 1/2 ” Ginger piece,
10 cloves Garlic,
1/4 cup Vinegar,
1/4 cup Sunflower oil/vegetable oil,
3 Finely choppped Onion,
1/2 cup Water,
to taste Salt,
10 – 15 Curry leaves,
Cut beef into small cubes. Wash and drain well. Keep aside.
Grind together all ingredients listed under Spice Paste into a fine powder.
Mix the ground spice powder with vinegar to form a paste.
Heat oil in a pressure cooker. Saute onions till light brown. Reduce flame and add the spice paste. Saute well over low flame till the mixture turns dark brown and leaves the sides of the vessel. It is important that the mixture is properly fried this way else the gravy will taste raw.
Add beef pieces and saute for a couple of minutes. Add salt and water. Cover and cook. Once steam starts escaping, put on the pressure cooker weight. After you hear 4 whistles, turn off heat and let steam escape naturally. (Open the lid and check if beef has cooked well. If not, cover and cook till you hear one more whistle.)
Remove lid, and return to heat. Cook till gravy is thick. Add chopped curry leaves. Serve hot.