What makes a vindaloo hot?

Vindaloo is a popular Indian dish that originated in the Indian state of Goa. It's a heavily spiced dish that can be vegetarian or contain pork, chicken, or tofu. Because of the chilies, Indian vindaloo is fiery hot and spicy!

How healthy is vindaloo?

Despite its fiery nature, vindaloo curry has numerous health benefits for your body. Fresh herbs and spices such as chili peppers, turmeric, garlic, coriander, ginger, and cinnamon are used to achieve these health benefits.

Is vindaloo hotter than Madras?

Vindaloo curry powder is notoriously hot. The Goans' most noticeable addition is the extreme heat. Madras curry powder has a hotter flavor than regular curry powder but not as hot as vindaloo curry powder.

Can vindaloo be mild?

Vindaloo can, in fact, be mild. However, you'd have to travel a long distance to get it. The traditional Goan dish is not as spicy as its counterpart in the United Kingdom. Tone it down a little and you'll have an idea of what Vindaloo tastes like without the chilli!

Simple Beef Vindaloo Recipe [Extra Spicy]

Name: Simple Beef Vindaloo Recipe [Extra Spicy]
Prep time: PT-484057H35M52S
Cook time: 50 min
Total time: 2 h
Cuisine: Indian
Ingredients: 2 pounds beef chuck cut into bite sized pieces; 2 tablespoons olive oil or use ghee (more traditional); 1 small onion chopped; 2 serrano peppers chopped, or use Indian peppers if you can obtain them; 2 tablespoons tomato paste; 2 cups beef stock; Salt and pepper to taste; ½ cup white wine vinegar; 6 cloves garlic minced; 2 tablespoon spicy red chili flakes I used ghost pepper flakes for an EXTRA kick; 1 teaspoon paprika; 1 teaspoon ginger; 1 teaspoon coriander; 1 teaspoon turmeric; 1 teaspoon mustard powder; ½ teaspoon cumin; ½ teaspoon cinnamon

Description

This beef vindaloo recipe is always a crowd-pleaser. My version is deliciously spicy, but you can easily adjust the heat and spice to your liking.

Ingredients

Scale

2 pounds beef chuck cut into bite sized pieces
2 tablespoons olive oil or use ghee (more traditional)
1 small onion chopped
2 serrano peppers chopped, or use Indian peppers if you can obtain them
2 tablespoons tomato paste
2 cups beef stock
Salt and pepper to taste

FOR THE MARINADE

½ cup white wine vinegar
6 cloves garlic minced
2 tablespoon spicy red chili flakes I used ghost pepper flakes for an EXTRA kick
1 teaspoon paprika
1 teaspoon ginger
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon mustard powder
½ teaspoon cumin
½ teaspoon cinnamon

Instructions

Place the beef in a large mixing bowl.
Whisk together the vinegar and all of the seasonings to make your marinade. Pour it over the beef and massage it in. Refrigerate for at least 1 hour, covered. Longer periods of time, such as overnight, are preferable.
Heat the olive oil in a large skillet over medium heat. Cook for about 4-5 minutes, or until the onion and peppers soften.
Cook for another 5 minutes with the beef and marinade to brown the pieces nicely.
Cook for another minute, stirring constantly, after adding the tomato paste.
Stir in the beef stock (you can also use chicken or vegetable stock, or just water) until the mixture thickens and becomes a sauce. If necessary, add more broth or water. Reduce the heat to low and continue to cook for 30-40 minutes, or until the beef is cooked through and tender.
Serve as is or with fresh herbs and chili flakes sprinkled on top of rice. Allow it to rain!

Notes

This is unquestionably a hot and spicy dish. Some would say it’s very hot, but you can tone it down by using milder chilies and going easy on the red chili flakes. If you want an even hotter version, use habanero or fiery ghost peppers, which will really heat things up.

Category: Beef
Method: Beef
Cuisine: Indian

Nutrition

Serving Size: 6 servings
Calories: 357kcal
Sugar: 2g
Sodium: 370mg
Fat: 22g
Saturated Fat: 8g
Carbohydrates: 6g
Fiber: 1g
Protein: 31g
Cholesterol: 104mg

Keywords: Beef vindaloo recipe, beef vindaloo, vindaloo, beef recipe, easy beef vindaloo