Cook
40m
Ingredients
Method
Turn cooking mode on
Step 1
Heat 4 tablespoons of oil.
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For
4
M
I
4
tbsp
Oil
1
tsp
Mustard seeds, heaped
Dry red chilli
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Use one big frozen garlic or ginger cube per person which you can get in any Asian supermarket and many supermarkets | butter beans as an alternative (to pork or other meat)
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Pete B
8 days ago
I made this with chicken and used a hydrated red chilli instead of a dried one. It was delicious. I don’t like too much spicy heat so it’s the first time I have tried a vindaloo. 3/4 teaspoon of mild chilli powder gave it a decent kick but didn’t make it too spicy.
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Pete B
8 days ago
I forgot to mention, I didn’t expect the mustard seeds to attack me when I put them in the oil 😂
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Nisha
7 days ago
ahhh yes sorry Pete! lid at the handy as a shield
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Philippa H
8 days ago
Easy to make a tastes amazing 😍
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Nisha
7 days ago
amazing!!
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Nick B
20 days ago
I love this recipe. It's not massively spicy but it's full of flavour and I've also made it with beef. I always make this type of curry the day before we eat it, so the flavours really infuse!
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M
Michelle R
24 days ago
Hi will yellow mustard seeds do the same job as black seeds, and can I still fry them first . Thanks
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Nisha
20 days ago
yes they will and do fry them
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T
Tim S
a month ago
I have tamarind paste as opposed to concentrate. Implies it’s less strong. Add more or just taste as I go ?
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Nisha
a month ago
Taste as you go and it may need a little More
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Julie S
2 months ago
Made it again. Really nice.
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Julie S
2 months ago
Fabulous. Made it with chicken. No photo. It was devoured before I got the chance
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Nisha
2 months ago
This is what I want to hear!!!
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Cook
40m
Ingredients
Method
Turn cooking mode on
Step 1
Heat 4 tablespoons of oil.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
4
tbsp
Oil
1
tsp
Mustard seeds, heaped
Dry red chilli
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Use one big frozen garlic or ginger cube per person which you can get in any Asian supermarket and many supermarkets | butter beans as an alternative (to pork or other meat)
Only visible to you
Made it?
Cancel
P
Pete B
8 days ago
I made this with chicken and used a hydrated red chilli instead of a dried one. It was delicious. I don’t like too much spicy heat so it’s the first time I have tried a vindaloo. 3/4 teaspoon of mild chilli powder gave it a decent kick but didn’t make it too spicy.
Like
Reply
Cancel
P
Pete B
8 days ago
I forgot to mention, I didn’t expect the mustard seeds to attack me when I put them in the oil 😂
Like
Reply
Cancel
Nisha
7 days ago
ahhh yes sorry Pete! lid at the handy as a shield
Like
Reply
Cancel
P
Philippa H
8 days ago
Easy to make a tastes amazing 😍
Like
Reply
Cancel
Nisha
7 days ago
amazing!!
Like
Reply
Cancel
Nick B
20 days ago
I love this recipe. It's not massively spicy but it's full of flavour and I've also made it with beef. I always make this type of curry the day before we eat it, so the flavours really infuse!
Like
Reply
Cancel
M
Michelle R
24 days ago
Hi will yellow mustard seeds do the same job as black seeds, and can I still fry them first . Thanks
Like
Reply
Cancel
Nisha
20 days ago
yes they will and do fry them
Like
Reply
Cancel
T
Tim S
a month ago
I have tamarind paste as opposed to concentrate. Implies it’s less strong. Add more or just taste as I go ?
Like
Reply
Cancel
Nisha
a month ago
Taste as you go and it may need a little More
Like
Reply
Cancel
Julie S
2 months ago
Made it again. Really nice.
Like
Reply
Cancel
Julie S
2 months ago
Fabulous. Made it with chicken. No photo. It was devoured before I got the chance
Like
Reply
Cancel
Nisha
2 months ago
This is what I want to hear!!!
Like
Reply
Cancel
