Best 3 Vindaloo Curry Paste Recipes

Vindaloo curry paste is a flavorful and versatile staple in Indian cuisine, adding heat and complexity to a variety of dishes. Originating in the western Indian state of Goa, vindaloo has become a delectable culinary gem enjoyed across the globe. Whether you prefer a fiery red paste or a milder version with green chilies, numerous delicious vindaloo curry paste recipes are available to tantalize your taste buds. This article delves into the world of vindaloo curry paste, guiding you through the key components, different variations, and creative uses to help you craft an unforgettable culinary experience.

Let's cook with our recipes!

VINDALOO

Vindaloo image

Recipe video above. Vindaloo is a traditional Indian curry that's not for the faint hearted! Big, bold curry flavours. Deep, vibrant red colour. Chunks of beef slow cooked to fall apart perfection. And yep, it's spicy! For serious curry lovers, it's hard to top this. As with all curries, use fresh spices for the best results (yes, spices fade in flavour over time). And no, unfortunately this won't work in a slow cooker, pressure cooker or instant pot (Note 7).Serve with naan for mopping and yogurt for cooling. SPICE WARNING!!! Read Spiciness note below.

Provided by Nagi

Categories curries Main

Number Of Ingredients 25

Ingredients

800g / 1.6 lb beef chuck (, cut into 3cm / 1.2" cubes (Note 1))
1 1/2 tsp salt
6 tbsp Kashmiri chilli powder - TEST spiciness before using! ((Note 2))
2 tsp coriander seeds
3 tsp cumin seeds
4 cloves
4 cardamom pods ((green))
2 tsp cinnamon powder
1/2 tsp black peppercorns
2 tbsp fresh ginger (, roughly chopped)
10 garlic cloves ((yes, 10!))
1 tsp brown sugar
1 tsp fenugreek seeds ((Note 3))
1/4 tsp turmeric powder
7 tbsp white vinegar
2 cups water
50g / 3 tbsp ghee or unsalted butter ((Note 4))
1 onion (, finely chopped (brown, yellow, white))
2 tsp ginger (, finely grated)
4 garlic cloves (, finely minced)
1 1/2 tsp black mustard seeds ((Note 5))
2 tbsp tomato paste
10 curry leaves (, fresh (Note 6))
2 cups beef stock (, low sodium (if using homemade, add 1/2 tsp salt))
2 tbsp coriander/cilantro leaves (, roughly chopped)

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!

Nutrition Facts : Calories 441 kcal, Carbohydrate 12 g, Protein 35 g, Fat 29 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 136 mg, Sodium 803 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

VINDALOO CURRY PASTE

Vindaloo Curry Paste image

Use in Vindaloo recipes calling for Vindaloo curry paste. Easy to make so you don't have to buy it and you can have it fresh. Easy to store and freeze as well.

Provided by PalatablePastime

Categories Asian

Time 10m

Yield 1/2 cup

Number Of Ingredients 11

Ingredients

2 tablespoons grated fresh ginger
4 cloves garlic, chopped
4 fresh red chilies, chopped
1 tablespoon ground coriander
1 tablespoon cumin seed
2 teaspoons turmeric
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
4 whole cloves
6 whole peppercorns
1/2 cup cider vinegar

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.

CURRY VINDALOO

Curry Vindaloo image

Make and share this Curry Vindaloo recipe from Food.com.

Provided by Andreacute Grisell

Categories Curries

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 lbs mutton or 1 1/2 lbs beef, in cubes
8 hot green chilies, pods
8 cloves garlic
1 ounce fresh ginger
1 tablespoon cayenne pepper
salt
1 cup vinegar
oil
2 onions, chopped
1 teaspoon cumin
1 teaspoon coriander seed
1 teaspoon black peppercorns
3 tablespoons tomato puree
2 teaspoons sugar
1 tablespoon brandy (optional)
2 tomatoes, in chunks
2 fresh mild green chili peppers, sliced

Steps:

Pound green chilli, garlic, ginger and cayenne together with salt in a mortar until smooth.
Add vinegar (or use a blender).
Marinate the meat in this for 2 hours.
Save the marinade.
Heat the oil with cumin, coriander and peppercorns.
When hot, add the meat and onion and broil on high heat until brown.
Add the marinade, sugar and tomato purée.
Add water and salt if necessary.
Let simmer until meat is done and the sauce has thickened (circa 30 minutes).
Remove from heat.
Add tomatoes, chilli and brandy and serve with basmati rice and maybe some yoghurt sauce to compensate the heat.

Nutrition Facts : Calories 491, Fat 26.6, SaturatedFat 7.5, Cholesterol 127.6, Sodium 140.7, Carbohydrate 26.1, Fiber 4.6, Sugar 12.8, Protein 36.1

Tips:

Use quality ingredients: Fresh, high-quality ingredients will result in a more flavorful curry paste. Look for ripe tomatoes, flavorful onions, and aromatic spices.
Roast your spices: Roasting spices before grinding them enhances their flavor and aroma. This step is especially important for cumin, coriander, and fenugreek seeds.
Grind your spices finely: A fine grind will help the spices release their flavor more easily. Use a mortar and pestle or a spice grinder to achieve a smooth consistency.
Use a variety of chilies: Vindaloo curry paste typically uses a combination of chilies to achieve a balanced heat level. Try using a mix of red chilies, green chilies, and Kashmiri chilies.
Don't overcook the garlic and ginger: Garlic and ginger should be cooked until they are fragrant but not browned. Overcooking will make them bitter.
Use a good quality vinegar: The type of vinegar you use will affect the flavor of the curry paste. For a traditional vindaloo curry paste, use a white vinegar or a red wine vinegar.

Conclusion:

Vindaloo curry paste is a versatile and flavorful condiment that can be used to make a variety of delicious dishes. Whether you're looking for a spicy curry, a tangy marinade, or a flavorful dipping sauce, vindaloo curry paste is a great option. With its bold flavors and aromatic spices, it's sure to add a touch of excitement to your next meal. So next time you're looking for a new and exciting way to spice up your cooking, give vindaloo curry paste a try.

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