Bangladeshi Vindaloo

Bangladeshi Vindaloo is a modern British Indian Restaurant (BIR) recipe based on Bangladeshi cooking styles for a classic hot meat curry in an onion-based sauce with vinegar flavoured with plenty of hot chillies and mustard seeds. The full recipe is presented here and I hope you enjoy this classic British version of: Bangladeshi Vindaloo.

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

Rating:

Tags : Curry BIR Curries Chilli Recipes Spice Recipes British Recipes

Yes, I know that vindaloo is Goan; however it was Banglaseshi chefs who popularized vindaloos in the UK. This is a restaurant curry from my local restaurant in Cardiff from about 2 decades ago.

Ingredients:

450g meat, cubed (typically lamb)
2 tbsp vinegar
1 tsp coriander paste
1/2 tsp cumin paste
1 tsp ground turmeric
1/2 tsp ground mustard seeds
2 tsp hot chilli powder
1/2 tsp freshly-ground black pepper
45g onions, finely diced
1 tsp garlic, finely chopped
3 green chillies, finely chopped
1 tsp salt
60ml oil

Method:

Heat the oil in a wok and use to stir-fry the onions and garlic for about 3 minutes. Add the vinegar and spices and stir fry for a further 3 minutes over medium-high heat then add the meat and fry for 2 minutes before cooking, covered, for about 40 minutes, or until the meat is tender (note if using pre-cooked meat, you can reduce the cooking time to 20 minutes). Remove the lid and allow the excess liquid to evaporate before serving on a bed of rice.