Spicy authentic Indian curry (Print Version)
# Ingredients:
→ Main
01 -
800g / 1.6 lb beef chuck, cut into 3cm / 1.2" cubes
02 -
1 1/2 tsp salt
→ Curry Paste
03 -
6 tbsp Kashmiri chilli powder (adjust based on spiciness test)
04 -
2 tsp coriander seeds
05 -
3 tsp cumin seeds
06 -
4 cloves
07 -
4 cardamom pods (green)
08 -
2 tsp cinnamon powder
09 -
1/2 tsp black peppercorns
10 -
2 tbsp fresh ginger, roughly chopped
11 -
10 garlic cloves
12 -
1 tsp brown sugar
13 -
1 tsp fenugreek seeds
14 -
1/4 tsp turmeric powder
15 -
7 tbsp white vinegar
16 -
2 cups water
→ Curry Sauce
17 -
50g / 3 tbsp ghee or unsalted butter
18 -
1 onion, finely chopped (brown, yellow, white)
19 -
2 tsp ginger, finely grated
20 -
4 garlic cloves, finely minced
21 -
1 1/2 tsp black mustard seeds
22 -
2 tbsp tomato paste
23 -
10 fresh curry leaves
24 -
2 cups beef stock, low sodium
→ Garnish
25 -
2 tbsp coriander/cilantro leaves, roughly chopped
# Instructions:
01 -
Toss beef in salt.
02 -
Check spiciness of kashmiri chilli powder and adjust if desired. Taste a small amount before using the full quantity in the recipe.
03 -
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.
04 -
Mix beef in curry paste, cover, then marinate 2 hours. Note that the marinade is fairly thin - the water cooks down during slow cooking.
05 -
Preheat oven to 190°C/375°F (170°C fan).
06 -
Melt ghee over medium high. Cook onion, ginger and garlic until they become translucent - about 3 minutes.
07 -
Add black mustard seeds then cook until onion is tinged with gold. Stir in tomato paste, cook 1 minute.
08 -
Add beef stock, stir. Transfer into a jug then use a stick blender to puree until smooth. Pour back into the pot.
09 -
Add beef and curry leaves, stir then bring to boil.
10 -
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.
11 -
Garnish with coriander, then serve over basmati rice with a side of naan!
# Notes:
01 -
Beef Vindaloo is a traditional Indian curry that's not for the faint hearted! Big, bold curry flavours with a deep, vibrant red colour.
02 -
As with all curries, use fresh spices for the best results (yes, spices fade in flavour over time).
03 -
This curry rates 7 to 8 out of 10 on the spiciness scale! Not blow-your-head-off but it's pretty spicy!
04 -
To reduce spiciness, for every 1 tablespoon of Kashmiri you reduce, replace with 1 teaspoon of sweet/regular paprika + 1 teaspoon of smoked paprika.
05 -
Unfortunately this won't work in a slow cooker, pressure cooker or instant pot as you need the oven to caramelize the edges and reduce the sauce.