Flavorful and Spicy Vindaloo Fusion
This robust and aromatic vindaloo recipe is a delightful fusion of spices, bringing a tantalizing flavor journey to your dinner table. It's versatile enough to be made with chicken, pork, beef, or lamb, depending on your preference. Tailor the heat to your liking by adjusting the chili powder. This dish has quickly become a beloved staple in our family, filling our home with its irresistible aroma and rich flavors, perfect for a hearty and comforting meal.
4
Servings
300
Calories
17
Ingredients
Ingredients
Lean meat
800 g (cut into 3cm pieces)
Onion
1 large (finely sliced)
Ground cumin
2 teaspoons
Chili powder
1/4 teaspoon
Yellow mustard seeds
2 teaspoons (ground)
Ground cinnamon
1 1/2 teaspoons
Ground cardamom
1/2 teaspoon
Ground turmeric
2 teaspoons
Ground cloves
1/2 teaspoon
Black peppercorns
1 tablespoon (cracked)
Olive oil
2 teaspoons
Salt
1 teaspoon
Sugar
1 teaspoon
White wine vinegar
1/3 cup
Garlic
3 teaspoons (crushed)
Ginger
1 1/2 teaspoons (crushed)
Water
1/2 cup
Instructions
1
In a large mixing bowl, combine ground cumin, chili powder, ground mustard seeds, ground cinnamon, ground cardamom, ground turmeric, ground cloves, cracked black peppercorns, salt, sugar, white wine vinegar, crushed garlic, and crushed ginger. Mix well and let the mixture stand while you sauté the onions.
2
In a medium to large pot, heat the olive oil over medium heat. Add the sliced onions and sauté them until they become soft and translucent, stirring occasionally.
3
Pour the prepared vindaloo spice mixture into the pot with the onions, stirring continuously for 1 to 2 minutes to enhance the flavors and aroma of the spices.
4
Add the diced meat to the pot, ensuring each piece is well coated with the vindaloo spice mixture. Pour in the water and gently stir to combine everything.
5
Reduce the heat to low, cover the pot with a lid, and let it simmer for approximately 1 1/4 hours or until the meat is tender and flavors have melded beautifully. Check occasionally and stir to prevent sticking. Serve hot with rice or naan.
Nutrition Information
15 g
Fat
7.5 g
Carbs
30 g
Protein
2.5 g
Sugar
550 mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Flavorful and Spicy Vindaloo Fusion?
It is a robust and aromatic curry recipe that blends a variety of spices to create a tantalizing flavor journey, perfect for a hearty and comforting meal.
What types of meat can be used in this vindaloo?
This versatile recipe can be made with chicken, pork, beef, or lamb depending on your personal preference.
How spicy is this vindaloo recipe?
The recipe includes 1/4 teaspoon of chili powder, but the heat can be tailored to your liking by adjusting the amount of chili powder used.
What are the primary spices in the spice mixture?
The mixture includes ground cumin, chili powder, ground mustard seeds, cinnamon, cardamom, turmeric, cloves, and cracked black peppercorns.
How should I prepare the meat for this recipe?
You should use 800 grams of lean meat and cut it into 3cm pieces before cooking.
What is the recommended cooking time?
The dish should simmer on low heat for approximately 1 hour and 15 minutes, or until the meat becomes tender.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What kind of vinegar is required for the vindaloo paste?
The recipe calls for 1/3 cup of white wine vinegar to be mixed with the spices, garlic, and ginger.
How many calories are in a single serving?
Each serving of this vindaloo fusion contains approximately 300 calories.
What is the protein content per serving?
There are 30 grams of protein per serving in this dish.
How much fat is in this recipe?
Each serving contains 15 grams of fat.
What are the carbohydrate and sugar levels?
Each serving contains 7.5 grams of carbohydrates and 2.5 grams of sugar.
How much sodium is in this dish?
There is 550 mg of sodium per serving.
How should the onions be prepared and cooked?
One large onion should be finely sliced and sautéed in olive oil until soft and translucent.
What are the first steps in making the vindaloo?
The first step is to combine all the ground spices, salt, sugar, vinegar, crushed garlic, and ginger in a mixing bowl and let it stand while sautéing the onions.
What should I serve with this Vindaloo Fusion?
It is best served hot alongside rice or fresh naan bread.
How much water is added to the pot?
You should add 1/2 cup of water after the meat has been coated in the spice mixture.
How much garlic and ginger are used?
The recipe requires 3 teaspoons of crushed garlic and 1.5 teaspoons of crushed ginger.
What is the total number of ingredients needed?
There are 17 ingredients in total, including the meat, vegetables, and various spices.
Is there sugar in this recipe?
Yes, the recipe uses 1 teaspoon of sugar to help balance the flavors of the spices and vinegar.
What kind of oil is recommended?
The recipe specifies using 2 teaspoons of olive oil for sautéing the onions.
Are the mustard seeds used whole or ground?
The 2 teaspoons of yellow mustard seeds should be ground before being added to the spice mixture.
How should the peppercorns be prepared?
One tablespoon of black peppercorns should be cracked before adding them to the bowl.
What category of food does this recipe fall under?
This recipe is categorized under 'Curries'.
What are the common tags for this recipe?
Tags include vindaloo, spicy, curry, chicken, pork, beef, lamb, indian cuisine, family favorite, and hearty meal.
Can I use different types of vinegar?
The recipe specifically calls for white wine vinegar, which provides the characteristic tang of a traditional fusion vindaloo.
Does this recipe contain fiber?
The fiber content for this recipe is not specified in the nutritional data.
How long do I sauté the spice mixture with the onions?
You should stir the spice mixture with the sautéed onions for 1 to 2 minutes to enhance the aroma before adding the meat.
What is the serving size for this dish?
The specific serving size in grams is not provided, but the recipe is divided into 4 equal servings.
How should I maintain the pot during the long simmer?
Cover the pot with a lid, keep the heat on low, and check occasionally to stir and prevent any sticking.