Wednesday, July 18, 2012

Patak's Vindaloo Curry Paste = Beef Vindaloo

Recently the husband was sick with the flu and wanted something super spicy to eat. Being a little lazy, I pulled out a jar of Patak's Vindaloo curry paste and told him this is what we would be having. He had no objections. I know it's the cheats way but when you have a sick husband at home, the last thing you want to do is cook a meal that will take a LONG time. 

In 2007 Patak's celebrated its 50th anniversary. The company originated in London where the Patak's family migrated to in the late 1950s. Here's a little info that Patak's provides about their Vindaloo Curry paste:
"It's the hottest and the spiciest one that we have got. Originally bought to the Goa region of India by the Portuguese, it is now famed in Indian restaurants in the UK for its heat and spice. Our Vindaloo paste blends chillies with turmeric, cumin, coriander and authentic spices–a heady mix that is truly delicious – but only for those who like it hot."

Check out the Patak's website for more info on their products and recipes here.

What you will need: 
2 Tablespoon Extra Virgin Olive OIl
1 medium onion, diced
70g Patak's Vindaloo Curry Paste
250g Blade Steak, cubed
300g Canned Chopped Tomatoes
100ml Water
Heat the oil in a medium sized saucepan, throw in the onions and cook, with the lid on, for about 10 minutes. 
Stir in the paste, give it stir around the saucepan and cook for 3 minutes. 
Add paste
Add beef and cook until sealed. 
Add beef
Beef chunks close to this writing are sealed, when you can see pink in the meat, not sealed
Pour in the chopped tomatoes and cook for about 5 minutes or until reduced. Add the water
Tomatoes added, add water
Stir well and cook, covered, for 40 minutes, until the beef is cooked and the sauce has thickened. I stirred mine about every 10 minutes to ensure there was no burning or sticking. 
Ready to go
Serve with steamed rice. Serves 2. You can also cook this with chicken if you prefer. 
Beef Vindaloo 
This dish, for my delicate palette, was very hot. Almost verging on uncomfortable, but I suffered (culinary-speaking) so my husband could have a little bit of reprieve from his sickness. 

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