Hot curries get something of a bad rap as tasteless in many ways. Seen as just a vessel for unnecessary heat and not enough taste, they're also quite often associated with drunken louts ordering the hottest thing on the menu. It's a shame really, hot doesn't mean tasteless and those drunken louts inspired possibly one of the greatest comedy sketches ever - "Bring me the blandest thing on the menu"
To go about proving that hot isn't tasteless, vindaloo is my go to dish.
To go about proving that hot isn't tasteless, vindaloo is my go to dish.
I won't bore anyone too much with the history but it is worth mentioning vindaloo comes from Portuguese settlers in Goa as the name hints, vinha and alho meaning vinegar and garlic in Portuguese. This is a rare curry that you may see made with pork due to the Christian influence.
There are a million and one ways to make this and again, it falls down to preference. You can make a much milder version so everyone can enjoy the tangy and complex flavours. As with everything in cooking, tweak the recipe and practice. I've made this with sweet potato and kept it mild so that my father in law could eat it - it was still lovely.
There are a million and one ways to make this and again, it falls down to preference. You can make a much milder version so everyone can enjoy the tangy and complex flavours. As with everything in cooking, tweak the recipe and practice. I've made this with sweet potato and kept it mild so that my father in law could eat it - it was still lovely.
Vindaloo according to SFSDTam
For the way I prefer, you really will need some form of blender. Even a hand blender and a jug will do.
Purists will say that you need Kashmiri chillies as these are what give the curry the traditional deep red hue. If you want to go down this route, it's easiest to find dried ones and steep them in boiling water to soften them.
You make a paste first and the ingredients are as follows:
Put all of these things into the blender and blitz until you have a smooth paste.
This can be made in bulk and keeps in the fridge and freezer.
To make the curry, you need:
Marinade your main ingredient with enough paste to coat. Leave it for whatever time you have.
In a good sized pan, add your oil and onions on a medium heat. The onions need to do the usual curry slow browning to caramelise.
Once that happens, add your main ingredient and sear.
Add the rest of the spice paste and water.
Allow the vindaloo to bubble away and for the main ingredient to tenderise.
Serve with plain rice and "24 plates of chips".
Purists will say that you need Kashmiri chillies as these are what give the curry the traditional deep red hue. If you want to go down this route, it's easiest to find dried ones and steep them in boiling water to soften them.
You make a paste first and the ingredients are as follows:
- 1 small onion, cut finely and cooked slowly until caramelised
- 10-20 whole red chillies (depends on your taste, can be deseeded)
- 1 teaspoon cumin seeds
- 4-8 cloves
- Cinnamon stick/cassia bark/1.5 teaspoons ground cinnamon
- Large pinch of peppercorns, minimum of 10 for best effect
- 1 teaspoon mustard seeds
- Thumb sized piece of ginger (or three tablespoons ginger paste)
- Half a bulb of garlic (or five to six tablespoons of garlic paste)
- 1 tablespoon of soaked tamarind pulp
- Curry leaves - small fistful
- 30ml vinegar - cider, wine or malt, whatever you have
Put all of these things into the blender and blitz until you have a smooth paste.
This can be made in bulk and keeps in the fridge and freezer.
To make the curry, you need:
- Oil to cook onions in
- Three more onions, sliced into thin half moons.
- Whatever main ingredient you fancy, pork, chicken, tofu
- Salt and sugar to balance the taste
- Enough water to make the sauce to your desired thickness
Marinade your main ingredient with enough paste to coat. Leave it for whatever time you have.
In a good sized pan, add your oil and onions on a medium heat. The onions need to do the usual curry slow browning to caramelise.
Once that happens, add your main ingredient and sear.
Add the rest of the spice paste and water.
Allow the vindaloo to bubble away and for the main ingredient to tenderise.
Serve with plain rice and "24 plates of chips".