The Curry Maestro’s Beef Vindaloo

I spent a day with my Pop (AKA the Curry Maestro) and learnt the secret to his famous Beef Vindaloo. He has generously offered to share his treasured recipe to you all.
Pop says he’d love to make it HOT but has to tone his curry to medium spice so my Nan can enjoy it to. He also tells me that the vindaloo curry originated from Goa in India. Vindaloo is from 2 Portuguese words, ‘Vinho’ meaning wine (in this case apple cider vinegar) and ‘alhos’ meaning garlic. Anyway, here is the recipe.



1kg beef skirt (cut into 4cm cubes at room temperature)
2 400g cans of tomatoes (tinned). Tinned tomatoes are great as they picked when they are fully ripe giving them a better taste.
3 medium sized onions (cut into half moons)
6 large garlic cloves (smashed and cut finely)
5cm ginger (cut thinly and chopped)
4 birds eye chilli’s (seed left in and cut finely)
1 ½ teaspoons fenugreek seeds
¾ teaspoons brown mustard seeds
Handful curry leaves (can keep them rolled in paper towels in freezer)
1 ½ teaspoons turmeric
1 tablespoon ground coriander seeds
1 tablespoon sweet paprika
1 ½ teaspoons ground cumin seeds
1 teaspoon cayenne pepper
1 ½ teaspoons of the maestro’s garam masala (recipe below this one) (I recommend you make his because it is much better than the stuff you get at the markets)
120ml apple cider vinegar
2 Splashes of macadamia oil (or sunflower)
1 teaspoon raw sugar
Pepper and Salt

Mise en place! (to put in place!)


Place a casserole dish on medium-high heat.
Add one splash of oil and get hot.
Brown the beef in three batches to stop the beef from stewing.


Take out beef and set aside.
Add the rest of the oil and fry the fenugreek and mustard seeds until you can hear ‘popping’.


Once the seeds start to ‘pop’ add the curry leaves. You should start to get a beautiful aroma.


After a couple of minutes add the onions and keep stirring until browned.


Add the ginger and garlic and fry for a couple of minutes.
Add the spices and mix.


Throw the beef back into the dish and coat totally with curry mix.


Chuck in the tomatoes and mix.
Then add sugar to balance out the acidity.
Crack salt and pepper into the dish for seasoning.
Pour the cider in and mix.


Turn up heat to high and boil.
Note: Don’t allow to boil heavily as it will destroy consistency and make it too runny.

Once boiling put lid on and turn down heat to a simmer.

Simmer for 3-4 hours or until meat is tender making sure to stir occasionally.

Serve this dish with some hot rice, papadums and beans.

The Curry Maestros Garam Masala


Much better than the stuff you get at the supermarkets because The Curry Maestro thought it up!


10 black peppercorns
6 cardamom pods
8 whole cloves
1 cinnamon stick
½ nutmeg (chopped)
1 teaspoon black cumin seeds


Place all ingredients in a coffee grinder (or mortar and pestle) and grind to fine powder.
Note: Keep in a small, closed, glass jar.

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