Vindaloo is most famous for being a super hot Indian curry but the advantage of making it at home with these easy recipes is that you can customise the spiciness to your own tastes.
A quick and easy vindaloo recipe that uses a ready-made curry paste and is cooked in the slow cooker. Simple but delicious!
I like a milder vindaloo, but if you want you can easily add a few chillies. The balance of the spices is the important thing.
Contrary to popular opinion a chicken vindaloo does not have to be super hot! The delicate blend of spices is quite delicious.
This recipe works wonders on kangaroo meat, but as an all-purpose recipe it can be used just as easily on beef, lamb, pork and chicken for the same tender results. Kangaroo meat is usually cheaper than other meats and has a rich flavour, but because it is extremely lean it is easy to over cook, becoming tough and dry. The good news is that all these factors make it perfect for curries, and combined with a slow cooker you have a foolproof way to guarantee tenderness.
This is an easy vegetarian Vindaloo curry with cauliflower, carrots and tofu. Serve with freshly steamed white rice, basmati if possible.
A very traditional Goan vindaloo with plenty of heat! You can add less chilli if you like but don't add water which will just dilute the taste.
A very hot curry from India that we regularly have for dinner. Serve with rice, flat bread, rita and other curries.
Use a fatty part of the pork for the best results in this fabulous curry recipe I got from my friend Allan who is from Goa. Marinate the pork overnight for best results.
Vindaloo is traditionally the hottest curry around but in this recipe you can decide how hot you want it by using as many chillies as you need.
Vinegar adds a lovely tang to this spicy pork vindaloo - taste it near the end of the cooking time and see if it needs a little more.