Vindaloo Curry With Kashmiri Chilis

Vindaloo Curry With Kashmiri Chilis

Indian Vindaloo curry is a spicy and tangy dish known for its bold flavors. The use of Kashmiri chilis will impart a vibrant red color and a mild heat to this classic Goan curry. Here’s how to make Indian Vindaloo curry with Kashmiri chilis:

Ingredients:

For the Vindaloo Paste:

  • 6-8 dried Kashmiri red chilis (adjust to your desired spice level, remove seeds for milder heat)
  • 1-inch piece of ginger, peeled and chopped
  • 6-8 garlic cloves, peeled
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon black mustard seeds
  • 1/2 teaspoon fenugreek seeds (optional)
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons white vinegar
  • 2 tablespoons vegetable oil
  • Salt, to taste

For the Curry:

  • 1.5 pounds (700g) boneless chicken, lamb, or pork, cut into bite-sized pieces (traditionally, pork is used)
  • 2 large onions, finely chopped
  • 4-5 medium-sized potatoes, peeled and cut into chunks
  • 4 tablespoons vegetable oil
  • 2 bay leaves
  • 4-5 cloves
  • 4-5 green cardamom pods
  • 1 cinnamon stick
  • 1/2 teaspoon sugar (optional)
  • Salt, to taste
  • Fresh cilantro leaves, for garnish

Instructions:

Prepare the Vindaloo Paste:

  1. Soak the dried Kashmiri red chilis in hot water for about 20-30 minutes until they soften. Drain the water.

  2. In a dry skillet, roast the cumin seeds, coriander seeds, black mustard seeds, and fenugreek seeds (if using) over low heat until they become fragrant. Be careful not to burn them.

  3. In a blender or food processor, combine the soaked chilis, roasted spices, ginger, garlic, turmeric powder, white vinegar, vegetable oil, and salt. Blend into a smooth paste. You may need to add a little water to facilitate blending.

Marinate the Meat:

  1. In a large bowl, combine the meat pieces with half of the Vindaloo paste. Make sure the meat is well coated. Cover and refrigerate for at least 2 hours or overnight for best results.

Cook the Vindaloo Curry:

  1. Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the bay leaves, cloves, green cardamom pods, and cinnamon stick. Sauté for a minute until fragrant.

  2. Add the finely chopped onions and sauté until they become soft and golden brown.

  3. Add the marinated meat and cook until it browns on all sides.

  4. Add the remaining Vindaloo paste, sugar (if using), and salt. Stir well to combine and cook for a few minutes to develop the flavors.

  5. Add enough water to cover the meat, reduce the heat to low, cover, and simmer for about 45 minutes to 1 hour until the meat is tender. Stir occasionally and add more water if needed to maintain a saucy consistency.

  6. In the last 20 minutes of cooking, add the potato chunks to the curry. Cook until the potatoes are tender and the meat is fully cooked.

  7. Taste and adjust the seasoning. If you prefer a spicier curry, you can add extra Kashmiri chili paste at this stage.

  8. Garnish with fresh cilantro leaves.

Serve your delicious homemade Indian Vindaloo curry with steamed rice or naan bread. Enjoy the rich and complex flavors of this spicy and tangy dish!