Excellent Vindaloo Recipe

[JHolcomb]

OMG, this is soooooo good! I used the recipe under the vindaloo powder description in Penzey's catalouge. It said that pork was traditional (popular among the Catholics in Goa state in India), but that chicken, fish, or tofu could be used. I used beef because I had a use it or lose it flank steak hanging out in my meat drawer. I used 2 1/2 tbs of vindaloo seasoning to the 3/4 lb of flank steak that I had. The recipe said to make it more authentic to use an equal amount of cayenne pepper to the seasoning, which I did because DH and I like things really really hot (the vindaloo seasoning itself is already pretty spicy)-it was awesome. It also called for browning the potatoes in the recipe in 5 tbs of oil. I did not do this. I browned my onions in about 1 tsp of oil, then added the steak, then added water, vinegar, and the potatoes and let them cook that way.

I served it with brown basmati rice with peas and some steamed broccoli. This was amazing.

If anyone wants my modified recipe, I'll post it when I get home from work.

[clairea]

Originally posted by JHolcomb

If anyone wants my modified recipe, I'll post it when I get home from work.

Please do! I have wondered about the Penzey's recipe, but haven't tried it yet. We don't eat beef or pork, but I imagine we would like chicken or tofu prepared the same way.

Thanks,
Claire

[lorilei]

Am bumping this back up there, because I'd LOVE this recipe. Just tried a fairly decent pork vindaloo last weekend, and it's gotten me hooked on the idea.

[Kera]

This sounds really good! I'd really like the recipe too.

[wallycat]

I found this under the spice for ordering...not sure if this is the recipe:

Pork Vindaloo is a favorite dish of the Catholics, who make up a third of the population of Goa. The Muslims and Hindus of India do not eat pork, preferring Vindaloo lamb, chicken or duck. This blend is hot, but has been toned down for American tastes.

Mix 2-5 TB. spice in 2-5 TB. water, set aside. Heat 5 TB. ghee or oil, brown 4 cubed red potatoes. Brown 1 1 /2 lb. pork or beef cubes, remove, and then brown 1 large minced onion. Put browned pork back into pot, add Vindaloo paste, 1 Cup water, 6 TB. vinegar and 1 tsp. salt, cook 30 minutes. Add potato, then cook for 30 minutes. For the authentic fiery hot style Vindaloos that are served in the open-air beach front restaurants, add an equal part cayenne pepper.

Hand-mixed from: coriander, garlic, cumin, ginger, Korintje cinnamon, crushed brown mustard, cayenne red pepper, jalapeño pepper, cardamom, turmeric, Tellicherry black pepper and cloves

[LHBryan]

Sounds wonderful--thanks for the review! I just received my first-ever catalogue from Penzey's the other day and was eyeing this particular page. DH and I love spicy Indian food, so I guess I now know what to order from Penzey's!

[Kuvy]

Yes, please post modified recipe!


oh dear - at this rate I'll be cooking "fancy" meals for lunch AND dinner, every day next week!!!!! ;)

[JHolcomb]

I made it as the recipe (the one wallycat posted) calls for, except I used way less oil. I skipped the potato browning all together, and fried my onions in less oil. Thanks for bringing this back up...haven't made it in a while and need to order more Vindaloo blend.