Holiday Special: Enter for your chance to win one of 3 – 8 oz jars of home-made Vindaloo-Vindaloo masala.
To enter view the video on YouTube Leave a comment with the hashtag #ilovevindaloo
You can enter as many times as you like!
Contest starts Thursday Dec 17 and ends Thursday Dec 31, 2020
Winner(s) will be contacted and prize must be picked up in Markham, Ontario, Canada (curb side pick up)
Winner(s) can pick up within 6 months from the date the contest ends – please give me two days notice to make a fresh batch.
Potential winner MUST be a subscriber of Kravings Food Adventures on YouTube
This delicious curry is a popular dish in Goa, India and is made using red chilies and vinegar. Inspired by a dish from Portugal, this curry has an amazing flavor profile.
The name Vindalho comes from Vin or Wine and Alho or Garlic. Contrary to popular belief, Aloo does not mean potatoes and potatoes are not added to this dish. The Portuguese sailors carried their meat in a mixture of wine and garlic to preserve the meat. Wine over time turns to Vinegar and the basic flavour profile of this dish was born. The residents of Goa however spiced it up with chillies and other spices and Vindaloo as we know it today became our most treasured dish. And if you like to pronounce it right, it’s Vin-Daa- luuu not Vin-de-loo.
Like most recipes, this has evolved as well and today it’s made with other proteins as well like Chicken, Beef and Shrimp and there is even a vegetarian version made with mushrooms. There are purists that believe that it’s not Vindaloo if it’s not made with pork and to them I say, it’s 2020, evolve dammit!
- 10 Red dried Kashmiri Chillies
- 1 inch stick of cinnamon
- 6 cloves
- 1 tsp cumin seeds
- 1/4 tsp black mustard seeds
- 10 peppercorns
- 1/2 tsp turmeric
- 6 cloves garlic
- 1 inch stick of ginger
- 1/4 cup Goa vinegar sub Red Wine Vinegar or Malt Vinegar
- 2 lbs – 907 gms boneless Beef chunks
- 1 cup ground Onion
- 1 cup pureed Tomato
- 8 oz Water
- Salt to taste
- Clean the chillies and soak overnight in hot water to soften the skins
- Prepare the masala by grinding all the ingredients together, adding some of the chilli water as required
- Pour the marinade all over the meat and mix it to coat it and for best results, marinate this over night
- Set the instant pot to saute mode and heat up some oil
- Add the ground Onion and allow this to saute
- Add the blanched and pureed tomatoes
- Add the water and salt to taste
- Close the pressure cooker, cancel saute mode, select pressure cooker and set the time to 20 mins
- After the timer goes off, let the steam naturally escape and when the valve drops it’s safe to open
- If a thicker gravy is desired, set the IP to sauce mode again and thicken the gravy