i found this quite nice. plenty of flavour and the perfect amount of spice. Was surprised that there was no chilli in this dish, just cayenne pepper, but it works well. Was quite time consuming to make though. - 23 Feb 2012
Great flavour. Be careful though when simmering the sauce - had to keep stirring/adding water to keep it from sticking. Also added a bit more vinegar and cayenne pepper towards the end to make sure it had the classic vindaloo flavour. Definitely making again - 12 Feb 2011
First off, 30 minutes to prepare and an hour to cook? No! Give yourself 3 hours for this.
Second: As others have said, as the sauce simmers, add water, maybe a half a cup.
Third: Do NOT overcook the potatoes. When you put them in the sauce, they need to be a little hard.
Having said that, this is the BEST vindaloo recipe I have found. Well worth the effort and as close to Indian restaurant quality I have found. Delicious and oh so fantastically spicy!
Thanks for sharing. A family in Kansas thanks you. - 05 Apr 2013