Restaurant-quality beef vindaloo made right in the comfort of your kitchen delivers all the depth, flavor, and kick you expect from your favorite Indian take-out dish. Tender beef is cooked low and slow with a rich blend of spices for a juicy, high-protein, one-skillet curry that pairs beautifully with basmati rice and warm naan.
ingredients
step 1
beef-2kg
coconut oil-1/4glass
vinegar-1/2glass
turmericpowder-1/4sp
step 2
mustard-2sp
cumin seed-1tp
drum stick tree skin-2pc
cardamom-10nos
black pepper-1tb
cinnamon-2pc
fennel seeds-1/4tp
kashmeeri powder-5sp
chillypowder-2sp
ginger-2pc
shallot-25pc
coconut oil-2sp
beef to be cut in to big pieces and clean it. Then it is to be marinated with coconut oil, vinegar, turmeric powder and salt then leave it for half an hour.masala to be blend in to paste form.chillypowder and kashmeeri chillypowder to be soacked in hot water.it is better to cook in clay pot. add coconut oil to the hot clay pot and add curry leaves to it. then add masala to it. deep fry it. then add soaked chilly powder to it and fry it until oil is come to visible. then add beef to it and mix it well for 10minutes. then close it steel plate and add water to the top of the plate. water to be kept through out tge cooking.stir it well in interval. it will take 3hrs
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Kerala Style Beef Vindaloo Recipe | Beef Vindaloo Recipe In Malayalam | Catering Special Vindaloo