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vindaloo.md

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Vindaloo

Adapted from: https://www.recipetineats.com/vindaloo/

Ingredients

Marinade

  • 6 msk Kashmiri chilli powder
  • 2 tsk coriander seeds
  • 3 tsk cumin seeds
  • 4x cloves
  • 4x cardamom pods (green)
  • 2 tsk cinnamon powder
  • 0.5 tsk black peppercorns
  • 2 msk fresh ginger
  • 10x garlic cloves
  • 1 tsk brown sugar
  • 1 tsk fenugreek seeds
  • 0.25 tsk turmeric powder
  • 3 msk white vinegar
  • 4.75 dl water

Curry sauce base

  • 50 g butter
  • 1 onion
  • 2 tsk ginger
  • 4 garlic cloves
  • 1.5 tsk black mustard seeds
  • 2 msk tomato paste
  • 10x fresh curry leaves
  • 1.5 msk concentrated veil stock
  • 4.5 dl water

Remaining part

  • 800 g chuck steak
  • 1.5 tsk salt
  • 2 msk coriander

Procedure

Marinate the meat

  1. Cut the beef into big pieces and massage the salt into the meat
  2. Add all the ingredients of the marinade, except the water, into a mixer
  3. Add 2 dl water into the mixer
  4. Mix until smooth
  5. Pour the mixed content over the beef
  6. Add 2.75 dl water into the mixer and swirl before adding the water to the beef
  7. Mix the beef, concentrated marinade, and water, then put in fridge for 2 hours

Curry sauce base

  1. Melt the butter at medium temperature in a pot
  2. Add the onion, ginger, garlic, and fry until the onion becomes transparent
  3. Add black mustard seeds and continue cooking until the onions turn a light golden-brown color
  4. Add tomato paste and cook for 1 minute
  5. Add concentrated veil stock and water, then stir
  6. Mix the curry sauce base with a stick blender in a suitable container
  7. Pour back the sauce base into the pot

Complete the vindaloo

  1. Add the marinated beef to the pot with curry sauce base
  2. Add curry leaves, then stir and bring to boil
  3. Boil the vindaloo for 2 hours at low temperature under lid
  4. Add coriander for decoration