- Home
- Cooking Classes
- Master Classes
- Pinch & Sip Party - MFWF 2025
- Heritage on a Plate: Chinese-Mauritian Street Food with Brendan Pang
- Mooncake Making Class
- Dim Sum Masterclass
- Quick & Tasty Wednesdays Cooking Class
- Cooking with Australian Ingredients Master Class
- Flavours of Latin America Master Class - NEW!
- Dumpling Party
- Street Food of Asia
- Thai Cooking Master Class
- Vietnamese Cooking Master Class
- Japanese Cooking Master Class
- Chinese Cooking Master Class
- Indian Cooking Master Class
- Indonesian Cooking Master Class
- Korean Cooking Master Class
- Vegan Cooking Master Class
- Sri Lankan Cooking Master Class - NEW
- Greek Cooking Master Class
- Italian Cooking Master Class
- Pizza Making Party
- Spanish Cooking Master Class
- Mexican Cooking Master Class
- Hamper + Online Cooking
- Virtual Team Building Cooking
- Vietnamese Cooking Hamper Delivered & Online Class
- Japanese Sushi Making Hamper Delivered & Online Class
- Mexican Cooking Hamper Delivered & Online Class
- Chinese Dumpling Hamper Delivered & Online Class
- Italian Pasta Making Hamper Delivered & Online Class
- Japanese Ramen Cooking Hamper Delivered & Online Class
- Bush Food Cooking Hamper Delivered & Online Class
- Kids & Teens
- Pop Up Events & NDIS
- Master Classes
- Event Planning
- GIFT VOUCHERS
- Shop
- Recipes
- Blog
- CALENDAR
- Information
- J A D w G
Printer Friendly
Print Option
Beef Vindaloo
- Servings
2 - Prep
10 m - Cook
45 m
Recipe By: Chef Ha Nguyen
Vindaloo is one of the hottest curries you can get. The recipes with origin from Portuguese. Traditionally this curry has tomatoes, onions and load of chillies. This Goan curry have such an iconic place in Indian restaurant culture.
Ingredients
- . . 250g beef chuck
- . . 2 tbsp Apple Cider Vinegar 1/2 tbsp paprika 1 tsp salt ½ tsp cumin ½ tsp coriander ½ tsp cardamom ½ tsp kasmir chil
- . . Whole spices: 4pcs cloves ½ tsp black mustard seed 3cm piece cinnamon 4pcs green cardamom
- . . Sauce: 2 tbsp ghee 1 tomato, diced 1 red onion, diced finely 60ml tomato passata 1 tbsp garlic paste 1 tbsp ginger paste 1 tsp green chilli paste 1 tsp jaggery or brown sugar 700ml water
- . . Coriander leaves
Directions
-
1
1.) Mix all ingredients of marinade together.
2.) Brown onions in ghee.
3.) Add whole spices.
4.) Add tomato.
5.) Add dried spices
6.) Add jaggery, passata and water.
7.) Simmer for 1 hour or until beef is tender and sauce reduces to a gravy.
8.) Season to taste with salt.
Garnish: Coriander leaves
© 2024 OTAO Kitchen. All Rights Reserved. ABN 65 606 809 581
Printed From otaokitchen.com.au 12/22/2024