Authentic Tasting Beef Vindaloo for Dummies

I always struggled to make a good curry that would live up to my husband, Neil’s, expectations of how his mother used to do it. He was from Natal with a large Indian population who made the most wonderful curries.  One day I discovered Patak’s vindaloo paste and this did the trick – so easy, none of the fiddling around with spices that I could never get to work. I never told husband, Neil, about Pataks – just basked in the glory of his belief that I had finally learned how to make a good curry. This Beef Vindaloo was also my daughter, Bianca’s,  favourite dish for many years. Of course, like all curries it tastes better the next day so make a day ahead.  Use the tins of Patak paste which have an excellent depth and combination of flavour – not the simmer sauce. In addition use quality beef.  Pataks is a British company that exports to Commonwealth and English speaking countries and should be available in most places. FullSizeRender

1x285g tin Pataks Vindaloo Paste
1x440g tin coconut milk
1 onion, chopped
4 potatoes, cubed
1kg cubed topside beef

  1. Sauté onion in deep 23cm diameter pot over moderate heat till soft.
  2. Add vindaloo paste. Fry over low heat a few minutes until fragrant.
  3. Turn up heat, add beef and mix for a minute.
  4. Add coconut milk and ¼ cup of water.
  5. Bring to boil and simmer over a low heat for 90 minutes.
  6. Add cubed potatoes and simmer for another hour. The meat should almost be falling apart and the potatoes firm.
  7. Serve with steamed basmati rice accompanied by Mrs Balls chutney and pappadums.
  8. Don’t feel guilty when everyone compliments you on an authentic curry.

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