Monday, June 27, 2011

A Curry Classic

Good afternoon my amazing bloggers! We are going to start this entry with a brief cultural background of the dish we will be preparing today. We are making what is called Vindaloo. It is an Indian curry dish from the region of Goa. It is often a staple of curry House menus. It is a spicy dish. The dish is derived from the Portuguese dish "Carne De Vinha d'Alhos" which is made of pork, wine, and garlic. So, now that we have some background on this dish, let's get cooking!

Beef Vindaloo

You will need:

  • 1/4 cup distilled white vinegar
  • 1/4 cup garlic paste
  • 3 tablespoons ginger paste
  • 2 tablespoons plain yogurt
  • 2 tablespoons salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground red pepper
  • 2 pounds boneless beef chuck, cut into 1-inch cubes
  • 1/4 cup vegetable oil
  • 2 onion, chopped
  • 4 roma tomatoes, chopped
  • 1 cup water
  • 2 tablespoons chopped fresh cilantro

Are you still with me?

  1. Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl.
  2. Mix in the beef cubes until evenly coated.
  3. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).
  4. Heat the vegetable oil in a large pot over medium heat.
  5. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes.
  6. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more.
  7. Stir in the tomatoes and cook for 5 minutes.
  8. Pour in the water, and bring to a simmer.
  9. Cover and reduce heat to medium-low and cook until the beef is tender, about 40 minutes.
  10. Sprinkle with cilantro.
  11. Enjoy!

Well, I will see you all tomorrow. Excellent job preparing this dish everyone! Keep up the good work and happy blogging.