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.
1x285g tin Pataks Vindaloo Paste
1x440g tin coconut milk
1 onion, chopped
4 potatoes, cubed
1kg cubed topside beef
- Sauté onion in deep 23cm diameter pot over moderate heat till soft.
- Add vindaloo paste. Fry over low heat a few minutes until fragrant.
- Turn up heat, add beef and mix for a minute.
- Add coconut milk and ¼ cup of water.
- Bring to boil and simmer over a low heat for 90 minutes.
- Add cubed potatoes and simmer for another hour. The meat should almost be falling apart and the potatoes firm.
- Serve with steamed basmati rice accompanied by Mrs Balls chutney and pappadums.
- Don’t feel guilty when everyone compliments you on an authentic curry.