Beef Vindaloo Curry Recipe - Serves 4

Beef Vindaloo Curry Recipe

519 calories each serving (717 calories if eating with rice)

Taste Rating = 8     Heat Rating = Medium to Hot


1 tablespoon (15ml) cumin seeds
4 dried red chillis
8 black peppercorns
5 green cardamom pods, with shells discarded (you only want the seeds)
1 teaspoon (5ml) fenugreek seeds
1 teaspoon (5ml) mustard seeds
4 tablespoons (60ml) white wine vinegar
4 tablespoons (60ml) vegetable oil
1 large onion, peeled and finely chopped
1kg (2 lb 2 oz) boneless beef, with most of the fat removed and cut into bite-sized cubes
2.5cm (1 inch) cube fresh ginger root, peeled and grated
1 garlic clove, peeled and very finely chopped
2 teaspoons (10ml) ground coriander
1/2 teaspoon (2.5ml) ground turmeric
300ml (11 fl oz or 1 1/4 cups) cold water


Grind the cumin seeds, chillis, peppercorns, cardamom seeds, fenugreek seeds and mustard seeds to a fine powder (either use a spice grinder or a mortar and pestle)
Add the white wine vinegar to the spice powder and mix into a smooth, thin paste
Heat 2 tablespoons (30ml) of the oil in a frying pan, over a medium heat, and then fry the onion for 10 minutes, stirring often
Put the fried onion and spice paste into a food processor and make into a coarse paste
Heat the other 2 tablespoons (30ml) of oil in the frying pan, over a medium heat, and then fry the beef for 10 minutes, stirring often
Remove the beef from the frying pan and set aside
Add the ginger and garlic to the frying pan and fry for 2 minutes, stirring often
Add the ground coriander and turmeric and stir-fry for 2 minutes
Add the paste that you made to the frying pan and fry for 5 minutes, stirring often
Add the beef to the frying pan along with the water and bring the curry to a simmer, stirring often
Cover the frying pan and simmer for 90 minutes, stirring now and again
Serve hot on rice

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Recipe submitted on 21 November 2007

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