Hot & Firey Curry

Hot & Firey Curry

Based loosely on a classic Indian ‘vindaloo’, this curry can be as hot or as mild as you like it. Beef is the classic meat used in a vindaloo but the fresh intense flavours are perfect for spicing up tofu or legumes or even good old chicken.

per person:
150g (5oz) protein, finely sliced
1/ 2 can tomatoes
1-3 long green chillies
1/2-1 tablespoon acid

for the spice paste per person:
1-2 teaspoons aromatics
1/4-1/2 bunch leafy herbs, optional
2 teaspoons curry powder
2 teaspoons ground cumin

1. Whizz the spice paste ingredients with 1 tablespoons oil in a food processor until you have a chunky puree.

2. Heat a few tablespoons olive oil in a large frying pan and stir-fry protein for a few minutes or until well browned all over. Remove from the pan and keep warm.

3. Add the spice paste to the pan and cook, stirring for about a minute or until the spice paste smells fragrant.

4. Add tomato, chilli and acid. Bring to a simmer. Cook gently for about 5 minutes or until the sauce has thickened slightly.

5. Return the protein and any juices to the pan and bring back to a simmer. Taste, season and serve hot.

Variations

protein – tender cuts of meat such as beef fillet, pork fillet, lamb fillet or backstrap, chicken breasts or thighs, cooked or canned legumes (skip the browning step for legumes) beans, lentils, chickpeas, tofu, setian, nuts esp cashews & almonds.

chillies – long green are my favourite but small red chillies will also work or try a teaspoon of chilli powder per person (less if you want a mild curry). Green capsicum (bell pepper) could be used instead of the chilli for a really mild curry.

acid – red wine vinegar is traditional (the ‘vin’ in vindaloo) but feel free to use other wine vinegars such as white wine or sherry vinegar or even champagne vinegar. Lemon or limes will also work.

aromatics – garlic, ginger or both.

leafy herbs – coriander (cilantro) is my favourite but parsley or mint could also be used. Herbs aren’t critical here.

tomato-free – use 2/3 cup chicken or vegetable stock instead of the tomatoes.

Leftover Potential?

Brilliant! Will keep covered in the refrigerator for up to a week. Also freezes well.

Problem Solving Guide

bitter – if the spice paste gets burned, before you add the tomato, you’ll get bitter flavours. Be careful at this step.

tough protein – either you used protein that was tough to begin with, or it was overcooked. Next time use a more tender cut and make sure you don’t cook it for too long.

too hot – chillies vary considerably in their intensity. And people vary considerably in their sensitivity. Always err on the side of adding less chilli, you can always add more if you like, but it’s hard to cool a curry down once it’s cooked. For now serve with yoghurt and cucumber.

not hot enough – see above regarding chilli variability. Serve extra green chillies on the side or serve dried chilli powder or chilli flakes so your guests can adjust the heat level themselves.

watery – sounds like you haven’t simmered the sauce for long enough. It only takes about ten minutes but without the simmering the sauce won’t be very thick.

bland – if your spices are old, they may not have as much flavour. Next time add a little more spice or splurge on some fresh spices. Seasoning with salt and pepper is also important to optimise curry flavour.

not sure which curry powder to use? – I actually love good old Keens curry powder from the supermarket but you can use whatever you like. Try and seek out a good spice provider. A madras style powder would also work well here. Or try making your own:

Serving Suggestions

Serve with steamed rice or simple lentils and some natural yoghurt on the side.
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