Rambuttan infused Buffallo Vindaloo!
A fierily tangy fragrant speciality Curry of Goa with Portuguese influence!
Meat cooked in vinegar and Garlic or in Portuguese "carne de vinha d’alhos" an authentic tangy and spicy curry with sweet spices.
Beef/ Pork - 1kg cut into cubes
Kashmeeri chilly powder - 20gm
Turmeric powder-5gm
Ginger garlic paste - 20gm
Rambuttan/ Lychee chopped - 3 (optional)
Salt- pinch
Wash and strained the meat and marinate with above spices.
Vindaloo paste (overnight soacking recommended)
Shallots- 10 nos
Garlic cloves - 30gm
Ginger crushed- 20gm
Whole Kashmeeri chilly- 50gm
Mustard seeds-10gm
Cumin seeds- 10gm
Coriander seeds - 15gm
Cloves- 2gm
Green cardamom -2gm
Cinnamon sticks - 2gm
Black pepper corns - 5gm
Coconut vinegar - 150ml (Substitute Malt vinegar/ palm vinegar or normal vinegar)
In a bowl add all the ingredients together and soak with little Luke warm water cover and keep for 12-18 hours then and remove the shallots(keep for the curry) and grind to a fine paste.
Onion finely chopped -3 nos
Ginger garlic paste -30gm
Curry leaves few
Plum peeled tomatoes -100gm (or Fresh red ripen tomatoes) make a puree
Jaggery/ Brown sugar - 5gm (optional)
Mustard oil/ Sunflower oil - 50ml
In a Kadai heat oil and add Onions, soaked shallots and sauté until caramelizing on slow fire add ginger garlic paste, curry leaves add tomatoes purée and cook for few minutes add marinated meat and sauté for 10 minutes
Add salt and Vindaloo paste according to your spice level and cook for few minutes.
Slow cook the curry or in a pressure cooker for 4-5 whistles
(cooking time may vary in different cut or meat)
Once pressure off, open the cooker add jaggery and check seasoning.
* Brisket or Chuk is good for vindaloo
* Vindaloo is better if rested overnight
* Serve with a fruit based yoghurt curry on side, for dolloping in case it is too spicy for anyone.
* Vegetarian and Vegan can try with Tofu and Soya!