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Beef Vindaloo Curry

Vindaloo is an Indian curry dish from the region of Goa, which was occupied by the Portuguese for a number of years. That why Vindaloo, like some other local dishes of Goa is influenced by Portuguese style of cooking. The name Vindaloo is derived from the Portuguese dish "Carne de Vinha d' Alhos", which is a dish of meat, with wine and garlic. Then it was modified in Mumbai by the substitution of vinegar for the wine and the addition of red Kashmir chillies (not as spicy but abundant in colour). This dish is very flavourful but not too pungent. Vindaloo curry can be made with any type of meat such as chicken, beef, lamb or with vegetables such as mushrooms. You will find that restaurants very often serve this dish mixed with potatoes. Traditional Vindaloos do not include potatoes, the discrepancy arising because the word "aloo" means "potatoe" in Hindi.
We developed this blend as fairly mild, as Vindaloo without chilli can taste like a casserole or stew and it will lose traditional flavour. At the same time we want that those who can’t take hot curry, to also enjoy the beautiful flavour of Vindaloo and those who prefer more heat can just add more fresh chillies or chilli powder to taste.


  • 2 tablespoons mustard oil
  • 500 g chuck steak (or chicken or lamb), trimmed and cubed
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 2½ cm piece of fresh ginger, finely chopped
  • 3 tablespoon malt vinegar
  • 400g can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon light brown sugar
  • salt to taste
  • 2½ tablespoons Vindaloo Curry Blend


  • 2-3 green chillies, (slit lengthwise, so the seeds are exposed, but the chilli is not broken in 2)
  • 1 teaspoon brandy


  1. Heat the oil in a large saucepan over medium-high heat and cook the onion until transparent.
  2. Add the garlic, ginger and Vindaloo curry powder and stir into a paste. Add the brandy and simmer for 2 minutes.
    If the paste starts to dry out or stick to the pan, add small amounts of water (a table spoon at a time) to deglaze the base.
  3. Add the meat in batches and cook until slightly seared on all sides.
  4. Return all the meat to the pan and add crashed tomatoes, sugar, salt, tomato paste and 1 cup water and stir well. Cover the saucepan, reduce heat to low and simmer for about 1 to 1½ hours or until meat is tender.
  5. Stir in the vinegar and simmer for 5 more minutes.
  6. Garnish with fresh coriander leaves and serve with basmati rice.

Preparation: 20 minutes     Cooking time: 1½ to 2 hours (depending on your choice of meat)

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