Vindalho Curry

Ingredients


  • 3 large onions finely sliced
  • 2 tablespoons cooking oil
  • 2 cubed potatoes
  • 1 kilogram Meat, Chicken or Fish
  • 4 tablespoons VINDALHO CURRY PASTE (use less for fish)
  • Optional: 1-2 green chilies de-seeded
  • Optional: 1/2 cup fresh chopped coriander

Method


Heat oil in saucepan. Add sliced onions and fry until golden brown.

Add Vindalho Curry Paste and (optional) coriander leaves. Mix well and fry gently on low heat, stirring to prevent sticking. If necessary, sprinkle a little water.

When mixture looks “glazed” and has an appetizing aroma, add meat, chicken, prawn** or fish** pieces and fry until brown, stirring occasionally.

Add water – enough to cover meat – and cook on low heat covered until meat is nearly tender.

Add potatoes and simmer on low heat until cooked. If more gravy required, add hot water, mix well and simmer briefly.

De-seeded chillies may be added

Add salt if required.

Simmer on low for another 5 minutes.

Serving Suggestions


Serve with rice or chapatis.

Serve with and Goan Cuisine Spicy Mango Chutney or Carrot Mescut.

** When cooking prawn or fish curry, add these last and simmer until cooked through.

Variations:

Add sweet potatoes or turnips.

Recommended

cuts of meat for Vindalho: Chuck steak, brisket, lamb forequarter chops, half and half pork belly and shoulder, half and half pork soft bone and pork shoulder, boneless rolled leg of lamb (for slow cooker).

Vindalho of Pork Belly

Ingredients


  • 2 medium brown onions finely sliced
  • 3 tablespoons cooking oil
  • 2 cubed potatoes
  • 1 kg pork belly skin removed diced
  • 4 tablespoons VINDALHO CURRY PASTE
  • 1 cup Fresh chopped coriander
  • 1-2 Green Chili de-seeded

Method


Heat oil in saucepan, add sliced onions and fry until golden brown;

Add pork pieces and fry until sealed off and brown, stirring occasionally.

Add VINDALHO CURRY PASTE and coriander.

Mix well and fry gently on medium heat, stirring to prevent sticking. If necessary, sprinkle a little hot water.

When mixture looks “glazed” and has an appetising aroma add water – enough to cover meat – and cook lid on, on low heat until meat is nearly tender.

Add cubed potatoes and simmer on low heat, until cooked. If more gravy is required, add hot water, mix well and simmer briefly.

De-seeded chillies may be added allow to simmer for another 5 minutes

Add salt if required.

Serving Suggestions


Serve with boiled basmati rice or chapatis and Goan Cuisine Spicy Mango Chutney.

Variations:

  • Chicken thighs/pieces on the bone
  • Beef brisket cubed cooked in slow cooker
  • Lamb forequarter chops fat and skin removed
  • Add sweet potato, peas or eggplant

Slow Cooked Vindalho of Lamb

Ingredients


  • 1 x 2kg boneless rolled leg of lamb
  • 1 Jar Goan Cuisine Vindalho Paste
  • 1 cup cooking oil of your preference
  • 1 tablespoon salt
  • 4 pce fresh green chilli de-seeded and roughly chopped

Method


Remove netting from lamb

Seal off on all sides until well browned in large frying pan or griddle with ½ cup cooking oil

Combine 1 Jar GC Vindalho Paste, ½ cup cooking oil and salt

Baste lamb with mixture

Place leg of lamb in insert of slow cooker and add fresh green chilli and set on High for 6-7 hours (check guidelines for your slowcooker)

Add water so level just comes up to 1/3 of insert (careful not to add too much water, or add less water and check on level during cooking and add small amounts if necessary. The amount of water required will vary according to the size of the slow cooker and leg of lamb).

Optional: when meat is tender add par boiled potatoes and cook further until potatoes done; you may need to add a bit of water if there is not enough gravy for the potatoes to cook in.

Serving Suggestions


Serve with Sour Dough Bread or Boiled basmati rice and  Goan Cuisine’s Spicy Mango Chutney and a fresh chop of cucumber/tomato/red onion/mint/green chilli in lime juice.