A vindaloo is one of the hottest curries you can get. We Brits have braved the heat for years to make it a classic staple to our Indian takeaway. This recipe is so simple, will help save the pennies and is sure to be a hit when friends come over. Traditionally the meat is marinated overnight in a blend of freshly ground herbs and spices but we’ve made this even easier by using a shop bought vindaloo paste. This curry is best served with steamed basmati rice, poppadums and mango chutney.
- 1tbsp olive oil
- 800g diced beef
- 2 onions, peeled and chopped
- 4tbsp vindaloo curry paste
- 2 tins of chopped tomatoes
- 200ml beef stock (optional)
In a large deep frying pan, heat the oil and fry the onions for 4-5mins until soft. Add the beef and fry for a further 3-4mins until all the beef chunks are browned on the outside. Add the paste and stir.
Pour over the tomatoes and simmer for 20mins until the beef is tender.
If the curry is a little thick, add the stock to help loosen it and serve.
Serve with a dollop of cooling natural yoghurt to help ease the fiery heat.