Vindaloo is an Indian dish, made with meat (chicken, pork, etc.) and
potatoes. It also includes a hefty amount of spices. If you like spicy
food, use this recipe as-is. If you prefer things a little less spicy,
cut back on the crushed red pepper. I call it Red Dwarf Vindaloo because
I got started eating Vindaloo after hearing the characters on the Red
Dwarf British TV series mention it.
Ingredients:
10 Tbsp. Vegetable Oil
2
Onions, chopped coarsely
2 tsp. Cumin
1-3 tsp. Crushed Red
Pepper
1 tsp. Black Pepper
1 tsp. Cardamom
1 tsp.
Cinnamon
1 1/2 tsp. Dry Mustard
2 tsp. Curry Powder
5
Tbsp. Vinegar
2 tsp. Salt
2 tsp. Brown Sugar
1 1/3 cups
Water
2 pounds Chicken (or Beef, Pork, etc.)
1 tsp. Ginger
(minced or dry)
1 small head Garlic (6-7 cloves)
2 tsp.
Coriander
1/2 tsp. Turmeric
1 Can of “New Potatoes”
(small white potatoes)
Steps:
- Fry the onions in
the old until they are deep brown, almost burnt. - Remove the
onions from the oil and put them in a blender. - Put all of the
remaining ingredients, except for the meat and the potatoes, into the
blender. - Blend the spices and onions until you have a
relatively smooth paste, which will be a greenish brown color. This is
the “vindaloo paste”. - Sear the meat in the oil until
it is browned on the outside. It does not necessarily have to be cooked,
just “sealed” by the heat. - Mix the vindaloo paste in
with the meat and oil until the oil “disappears” into the
paste. - Add the potatoes and stir.
- Simmer for about 1
hour or until meat is cooked. - Serve over cooked white rice.
