📝 About This Recipe
This recipe captures the soul of the British Indian Restaurant (BIR) classic—a high-heat, tangy masterpiece that evolved from Portuguese-Goan roots into a UK pub-favorite staple. Known for its searing heat and deep crimson hue, our version balances the sharp bite of malt vinegar with the earthy warmth of toasted cumin and smoked paprika. It is a bold, unapologetic curry designed for those who crave a complex spice profile beneath a serious chili kick.
🥗 Ingredients
The Protein & Marinade
- 800 grams Diced Lamb Shoulder or Pork Belly (cut into 2cm cubes)
- 3 tablespoons Malt Vinegar (essential for the British tang)
- 2 tablespoons Garlic-Ginger Paste (freshly blended or store-bought)
The Spice Paste (Vindaloo Masala)
- 3 tablespoons Kashmiri Chili Powder (for deep red color and moderate heat)
- 1-2 teaspoons Hot Chili Powder or Cayenne (adjust to your heat tolerance)
- 1 teaspoon Turmeric Powder
- 2 teaspoons Ground Cumin
- 1 tablespoon Ground Coriander
- 1 teaspoon Garam Masala (high quality)
The Curry Base
- 4 tablespoons Vegetable Oil (or ghee for extra richness)
- 2 large White Onions (very finely chopped or blitzed)
- 2 tablespoons Tomato Paste (concentrated)
- 400 ml Curry Base Gravy (standard BIR style or hot water with a bouillon cube)
- 2 medium Waxy Potatoes (peeled and cubed; a British Vindaloo signature)
- to taste Salt
- 1 teaspoon Brown Sugar (to balance the acidity)
👨🍳 Instructions
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1
In a large bowl, combine the meat with the malt vinegar and garlic-ginger paste. Let it marinate for at least 30 minutes, or overnight in the fridge for maximum tenderness.
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2
In a small ramekin, mix all the 'Spice Paste' ingredients with 2 tablespoons of water to create a thick, wet slurry. This prevents the spices from burning in the hot oil.
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3
Heat the oil or ghee in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the finely chopped onions and sauté for 10-12 minutes until they are golden brown and starting to caramelize at the edges.
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4
Lower the heat to medium and add the spice paste slurry. Stir-fry for 2-3 minutes until the oil begins to separate from the spice mixture (the 'bhuna' stage).
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5
Add the tomato paste and stir for another minute until the mixture turns a deep, dark red.
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6
Increase the heat and add the marinated meat. Sear the meat for 5-7 minutes, stirring constantly to coat every piece in the thick spice base.
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7
Pour in the curry base gravy (or water/stock) and add the cubed potatoes. Bring the mixture to a gentle boil.
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8
Reduce the heat to low, cover with a tight-fitting lid, and simmer. If using pork belly, simmer for 45 minutes; for lamb shoulder, simmer for 60-75 minutes until the meat is fork-tender.
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9
Halfway through cooking, check the liquid levels. If it looks too dry, add a splash of water. The final sauce should be thick and cling to the meat.
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10
Once the meat is tender, stir in the sugar and season with salt. Taste the sauce—it should be sharp, spicy, and savory.
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11
Turn off the heat and let the curry sit for 10 minutes before serving. This allows the oils to rise to the top, creating that authentic British curry house look.
💡 Chef's Tips
Use Kashmiri Chili Powder for that vibrant red color without making it inedible; it’s milder than standard chili powder. Don't skip the potatoes—while not traditional in Goa, they are a hallmark of the British high-street Vindaloo. If you have time, make a batch of 'Base Gravy' (blitzed onions, peppers, and spices) to use as the liquid for a true restaurant flavor. Always 'fry' your spices until the oil separates; this ensures the raw spice taste is gone and the flavors are fully developed. If it's too hot, don't add dairy; add a little more sugar or vinegar to balance the palate.
🍽️ Serving Suggestions
Serve with a large Garlic Naan to mop up the intense, spicy sauce. Pair with a cooling Cucumber Raita to provide relief from the chili heat. Pilau Rice with fried onions is the perfect aromatic base for this dish. A cold, crisp Indian Lager (like Kingfisher or Cobra) is the traditional beverage of choice. Garnish with fresh coriander and long julienned strips of ginger for a fresh finish.