Vindaloo Recipe!

[unicornduke]

 

Here's the recipe! I put my version with the stuff in the original in ( ).

Marinade

• 1 tsp salt
• 1 tsp sugar
• ½ tsp ground cardamom
• ½ tsp ground cloves
• 1 tsp black pepper
• 1 tbsp chopped fresh ginger
• ¼ lemon or lime juice (malt vinegar)
• ¼ cup water

 

Curry Paste

• 2 tbsp chopped fresh ginger
• 2-8 red chilies, fresh or dry -2 is better, especially if using two hot types
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp tumeric
• ¼ cup lemon or lime juice (malt vinegar)
• ¼ cup water
• (4 garlic cloves, chopped)

 

Vindaloo

• ¼ lard, rendered bacon fat, clarified butter, oil
• (1 large onion, chopped root to tip)
• ½ tsp asafoetida (not in original recipe)
• 1 ½ pounds venison stew meat
• Salt
• 1 tbsp tomato paste
• 1 pound potatoes, chopped

 

Marinade

1. Process all ingredients in food processor
2. Pour into bag with venison and marinade in fridge for at least 1 hour, up to 1 day

 

Curry Paste

1. Blend all curry paste ingredients in food processor (don't clean out after marinade)
2. Take paste out, set aside
3. Don't clean food processor

 

Vindaloo

1. Head deep pan or wide mouth pot over medium high heat, add oil (saute onion for 5-8 mins)
2. Add curry paste, asafoetida, tomato paste, bring to a boil
3. Pour 1 qt water into food processor and swish around to get leftover stuff
4. Add venison and marinade to pot and let cook a minute or two
5. Pour spicy water from food processor in
6. Cover and simmer for 2-3 hours until venison is tender
7. Remove lid, add potatoes and cook uncovered for 20-30 minutes
8. Serve with rice!

Comments

[graydon]

Lemon juice has a Ph around 2; most table vinegar -- something meant to be food rather than a cleaning supply -- is going to be 2.5 or so. So you've got more acid and less marinade time so the initial version would be fierce! (er, tend to skew hot compared to the recipe...)

[unicornduke]

So you mean, the blasting hot is actually my fault? Lol

[graydon]

"fault" is entirely the wrong term!

Cooking is a learning experience, and you just had one. I mentioned the acid because I generally like to know what happened. (And can't always find out; the onions caramelize better if the cooking whisky is rye, rather than scotch. I have no idea in this world why that should be the case.)

But, anyway -- given a day or so of marinade time, it'll plausibly come out with the nice hotness level instead of the less nice one.

[unicornduke]

It was in jest! Makes sense that I accidentally bumped the heat level up! I'll probably do more water and less lemon juice next time or maybe just keep the same rate because it's delicious if hot