Here’s the best Vindaloo recipe you’re likely to try. Goan vindaloo is made with all meats; traditionally pork but also lamb, beef and poultry. In my opinion this duck version really delivers something special. The sauce is something else! Rich, sweet, sour and spicy – not to mention vibrant and glossy. It’s not too hot either – quite often vindaloo can be over spiced to live up to it’s fearsome reputation, but authentic vindaloo, while hot, needn’t be overpowering. This curry is the jewel in Goa’s crown; and it’s easy to see why. You’ll love it!
½ teaspoon ground turmeric
1 tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon Kashmiri chilli powder
½ teaspoon cayenne pepper
1 ½ teaspoons garam masala
4 tablespoons peanut oil
½ teaspoon mustard seeds
¼ teaspoon fenugreek seeds
15 fresh curry leaves (or 20 dried)
2 onions (chopped)
2 tablespoons fresh ginger (grated)
10 cloves garlic
2 medium tomatoes (peeled & chopped)
120ml cider vinegar
2-3 teapoons salt
1 tablespoon sugar
Take the duck from the bone with a sharp knife. Look HERE for just how to do that. You can also buy duck marylands or breasts. Remove the skin and fat and set aside. Don’t throw it away – check out the fabulous next recipe for just what to do with it!!! Cut the breasts and thighs into large chunks. Leave the drumsticks whole.
Heat the oil in a deep pan over a medium high heat. Heat the oil in a large saucepan add the fenugreek and mustard seeds to the pan. This will start to splatter and pop, add the curry leaves then the onion, fry 3-4 minutes until browned. Add the ginger and garlic and stir for 1 minute. Add the turmeric, cumin, paprika, coriander, garam masala, Kashmiri chilli and cayenne pepper and fry for 30 seconds. Add the tomatoes and stir for 1-2 minutes.
Add the duck to the pan and stir briefly. Add the cider vinegar, salt and sugar and top with about 400ml water. Bring to the boil, reduce the heat to low, and simmer gently, covered for 45 minutes, stirring occasionally. Remove the lid, turn up the heat slightly and simmer for a further 30 minutes until the duck is tender and the sauce lovely and thick.
Serve with boiled rice alongside some cooling coriander raita.