BEEF VINDALOO - COCHIN STYLE

    "VINDALOO - A recipe which travelled from Portugal to India". The hot, tangy, and earthy flavours of beef/pork vindaloo have a long history of influence.  The word vindaloo is a garbled pronunciation of the popular Portuguese dish carne de vinha d’alhos (meat marinated in wine-vinegar & garlic),  says food historian Lizzie Collingham in her book Curry: A tale of Cooks and Conquerors. Vindaloo made its way into Indian kitchens in the 15th century along with Portuguese explorers. 

    The story of the vindaloo curry is as piquant as its taste.  The dish took twist and turns to suit the local palate & with available local produce. Then, there was no wine-vinegar in India, so Franciscan priests fermented their own from palm wine which was nothing but "Toddy" the most popularized "Kallu". Local ingredients like tamarind, black pepper, cinnamon, and cardamom were also incorporated. Yet another most important addition Chilli Peppers—was a legacy of Portugal’s global empire, imported to India from the Americas. 

BEEF VINDALOO - COCHIN STYLE

    The vindaloo is a traditional recipe of the Catholic community of Goa.  I would surely add Cochin into the list too.  This dish is very common in Catholic community of Cochin too.  So, with a Portuguese lineage, living in Fort Cochin, my MIL's family and the most coveted "Clementina Joseph"(Clemmi Thathi), her mother, had traces of Portuguese culture in their lifestyle & cooking. And what we call Vindaloo at home is "VINDALEE CURRY". 

     In my opinion “Every Catholic household has its own recipe of a perfect vindaloo, which is a must on the menu for a celebration,” Though the Goan Version & the Cochin Version are more or less similar, the addition of ingredients like Cloves, Cinnamon & Tamarind is what makes a whole lot of difference.  Some do not prefer the overwhelming smell of Vinegar in the dish and so the addition of Tamarind helps to balance it in a Vindaloo Curry.  My MIL do not add Cinnamon & Clove, but I usually add these spices while cooking Vindaloo.  And then, one main ingredient, (almost long forgotten I should say) most of the recipes do not highlight is the bark of a Drumstick tree, which is a digestive agent and also adds a unique taste & flavour to Vindaloo.

BEEF VINDALOO - COCHIN STYLE

    So, yet another Beef recipe, the most authentic and classic dish from our family favourites, BEEF VINDALOO.  Mostly it is prepared with Pork or as a combination of both Pork & Beef.  Personally, I do not eat Pork and initially never used to eat beef too.  Over the years, gradually I started eating beef, but haven't yet started to eat Pork.  But I have cooked Vindaloo, innumerable times with pork & beef.  A quick & simple recipe where you need to add all the ingredients into one pot and cook Beef/Pork with the spices & Vinegar.  One special addition to this is the MUSTARD SEEDS (Preferably Yellow Mustards) & the so-called VINAGIRI(Vinegar)which gives a unique flavour and taste to the dish.  Add Kashmiri Chilli Powder or Piriyan Mulagu Podi(Ammoommas i.e. Clemmi thathi's mulagupodi as we call at home, for a vibrant red coloured searing, tongue tickling Beef Vindaloo.

    This is my MIL's recipe and I have cooked this innumerable times. Even at final draft of this recipe I made sure to call her and confirm whether I have written it as per her cooking style.  Happy MIL as always, was so overwhelmed, when I asked her for the nuances of this classic Vindaloo or the Vindalee Curry. Vindaloo is one must have dish when it comes to Christmas/Easter Party Menu.  Try it out with beef or pork, or as simple as with chicken, to give an authentic touch to your Christmas Menu.

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Cuisine - Kerala
Course - Side Dish
Spice Level - High
Difficulty - Medium
Serves - 4-6
Author - SM


Preparation Time - 15 - 20 Minutes
Cooking Time - 30 - 45 Minutes

For KERALA STYLE BEEF RECIPES, Click here....

HOW TO MAKE BEEF VINDALOO - VINDALEE CURRY KOCHI STYLE 

BEEF VINDALOO - COCHIN STYLE

INGREDIENTS:

For Beef Vindaloo:

Beef - 500 Grams
Onion - 2 Nos.
Shallots - 10-15 Nos. 
Green Chillies - 3-4 Nos.
Curry Leaves - 2 Sprigs
Salt - To Taste
Hot Water - 2 Cups

 

For Vindaloo Paste(To Grind):

Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1 Teaspoon
Kashmiri Chilli Powder - 2-3 Teaspoons
Mustard Seeds(Yellow) - 1 Teaspoon
Ginger 1/2 inch - 1 Piece
Garlic - 10-12 Cloves
Cinnamon 1" Piece - 2 Sticks(optional)
Cloves - 2-3 Nos.(optional)
Cumin Seeds - 1/4 Teaspoon
Vinegar - 3-4 Tablespoons

 

METHOD:

To cook Beef:

• Clean, wash & cut beef into small cubes.
• Leave this aside in a colander for a few minutes.
• Meanwhile, grind all the ingredients mentioned under, "For Vindaloo Paste"adding Vinegar into a fine paste.
• Meanwhile, finely chop the Shallots and keep it aside.
  
• Add the ground Vindaloo Masala to the Beef along with chopped Shallots, Green Chillies slit into two, Curry Leaves, Salt and mix well until well combined.
• Add the above beef masala mix to a pressure cooker.
• Meanwhile, boil 2 Cups of water and pour this into the pressure cooker.
• Cover the pressure cooker with the lid and place the vent cap.
  
• Cook for about 4-5 Whistles on a high flame.
• Then lower the flame & cook for another 7-8 Whistles or 20-30 minutes.
• Cook beef accordingly. Adjust the cooking time to suit the meat.
  
• Once cooked, remove the lid of the pressure and check whether the Beef has turned soft & tender.
• Add a handful of sliced Onions and cook this on a low flame for a few more minutes, or until the Onions turn soft & cooked.
• Beef Vindaloo is a gravy like dish.  So adjust the consistency to suit your preference.
• Adjust salt and some more Vinegar if you like a bit of tangy taste in the dish.
  
• Add some Sugar, give a quick stir.
• Switch off the flame, cover and leave it aside.
• Serve Beef Vindaloo hot.
• Goes well with Appam, Puttu, Idiyappam etc.,
• Serve Beef Vindaloo along with hot fuming Rice, Biriyani, Ghee Rice etc.,
• This Beef Vindaloo can be served along with Malabar Parotta, Naan, Chapati etc., 
• Goes hand in hand with bread. 
  

BEEF VINDALOO - COCHIN STYLE

 

NOTES:

• Cook beef accordingly. Adjust the cooking time to suit the type of meat you are using.
• Adjust the amount of Red Chilli Powder, to make this recipe less spicy.
• Kashmiri Chilli powder gives a wonderful red colour to the dish.
• Grind the ingredients into thick fine paste adding Vinegar.  Add little water if required.
• I have used Yellow Mustard Seeds in this recipe.  Can use Black Mustard Seeds too, but it alters the colour of the Vindaloo Curry.
  
• I have used about 3-4 Tablespoons of Vinegar in this recipe.  If you do not like the overwhelming flavour of Vinegar, add Tamarind to balance the needed tanginess in the curry.
• Vindaloo is a spicy, tangy and mildly sweet Curry.  So adding some Sugar helps to balance the overall taste of this dish.
• As a norm at home, I add Potatoes to Beef Vindaloo at times.  Potatoes go well with fatty meat like Beef & Pork.

BEEF VINDALOO - COCHIN STYLE