cut back on the crushed red pepper. I call it Red Dwarf Vindaloo because I got started eating Vindaloo after hearing the characters on the Red Dwarf British TV series mention it.
10 Tbsp. Vegetable Oil
2 Onions, chopped coarsely
2 tsp. Cumin
1-3 tsp. Crushed Red Pepper
1 tsp. Black Pepper
1 tsp. Cardamom
1 tsp. Cinnamon
1 1/2 tsp. Dry Mustard
2 tsp. Curry Powder
5 Tbsp. Vinegar
2 tsp. Salt
2 tsp. Brown Sugar
1 1/3 cups Water
2 pounds Chicken (or Beef, Pork, etc.)
1 tsp. Ginger (minced or dry)
1 small head Garlic (6-7 cloves)
2 tsp. Coriander
1/2 tsp. Turmeric
1 Can of "New Potatoes" (small white potatoes)
- Fry the onions in the oil until they are deep brown, almost burnt.
- Remove the onions from the oil and put them in a blender.
- Put all of the remaining ingredients, except for the meat and the potatoes, into the
- Blend the spices and onions until you have a relatively smooth paste, which will be a greenish brown color. This is the "vindaloo paste".
- Sear the meat in the oil until it is browned on the outside. It does not necessarily have to be cooked, just "sealed" by the heat.
- Mix the vindaloo paste in with the meat and oil until the oil "disappears" into the
- Add the potatoes and stir.
- Simmer for about 1 hour or until meat is cooked.
- Serve over cooked white rice.