Thursday, October 27, 2005

Recipe: Red Dwarf Vindaloo

Michael Salsbury
Vindaloo is an Indian dish, made with meat (chicken, pork, etc.) and potatoes. It also includes a hefty amount of spices. If you like spicy food, use this recipe as-is. If you prefer things a little less spicy,
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)

  1. Fry the onions in the oil until they are deep brown, almost burnt.
  2. Remove the onions from the oil and put them in a blender.
  3. Put all of the remaining ingredients, except for the meat and the potatoes, into the
  4. Blend the spices and onions until you have a relatively smooth paste, which will be a greenish brown color. This is the "vindaloo paste".
  5. 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.
  6. Mix the vindaloo paste in with the meat and oil until the oil "disappears" into the
  7. Add the potatoes and stir.
  8. Simmer for about 1 hour or until meat is cooked.
  9. Serve over cooked white rice.

About the Author

Michael Salsbury / Author & Editor

In his day job, Michael Salsbury helps administer over 1,800 Windows desktop computers for a Central Ohio non-profit. When he's not working, he's writing, blogging, podcasting, home brewing, or playing "warm furniture" to his two Bengal cats.


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