The idea of this thread is to try out a load of different Indian Recipes and to try and use fresh ingredients where ever possible. No packet sauces or pastes.
I'll add to it whenever I cook something up but everyone is welcome to add their dishes to it.
So I'll kick it off with a Beef Vindaloo.
Vindaloo is a dish popular in Goa and it originated in Portugal. I made a variation of it today adding Tomatoes and Potatoes which are not traditional to the dish (neither is beef) but the wife likes a tomato based sauce and she only eats a bit of beef so the potatoes will keep her happy.
Here are the ingredients:
1 Kg Beef Stew Meat
2 medium onions - finely diced
1 inch fresh ginger - finely chopped
5 cloves garlic
2 teaspoon ground coriander
4 dry red chilies
1 tablespoon cumin seeds
1 teaspoon yellow mustard seeds
5 cardamon pod seeds
1/2 teaspoon turmeric
1 teaspoon fenugreek seeds
1 teaspoon black pepper corns
1/2 teaspoon sugar
4 tablespoon white wine vinegar
2 tablespoons of coconut milk
4 tablespoon vegetable oil
salt to taste
1. The first thing I did was blanch and skin the tomatoes and got them on the stove to start them reducing into a sauce.
2. Then chuck all of the spices into the blender:
1 inch fresh ginger - finely chopped
5 cloves garlic
2 teaspoon ground coriander
4 dry red chilies
1 tablespoon cumin seeds
1 teaspoon yellow mustard seeds
5 cardamon pod seeds
1/2 teaspoon turmeric
1 teaspoon fenugreek seeds
1 teaspoon black pepper corns
1/2 teaspoon sugar
And you get this
Then add to that the White Wine Vinegar and the coconut milk and stir it into a paste.
3. At this point the tomatoes had reduced down into a nice sauce.
So next up, brown off the beef. I didn't have time to marinade it so if you have time you can do that.
Remove the beef and set it into a bigger pot.
4. Next up I fried off the onions until they just started to go translucent, then I put them in the blender to make a sauce.
Using some of the juice from the beef, I fried off the onion sauce and mixed in the curry paste.
Stir fry it for a few minutes to release all the flavours in the paste. This bit smells bloody amazing.
5. Mix the paste and the beef together and make sure it's all nicely coated.
If you want to cook an authentic style vindaloo then just add water to this and cook for about 45mins.
I'm going to add the tomatoes and potatoes though. You still cook it for the same time.
Simmer it on a low flame for 45-60mins. I added a bit more water to let it reduce more.
Served with popadoms, roti, pulao rice, mint chutney and curry chutney.