Vindaloo from RecipeTin Eats by Nagi Maehashi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Indian vegetable fritters (Pakora); Samosa [tamarind dipping sauce]; Naan – chewy & fluffy; Cabbage & carrot thoran-style Indian salad; How to cook brown rice; Jasmine rice; Creamy cucumber salad with lemon yogurt dressing; How to cook basmati rice; Cauliflower rice; How to cook white rice – easily and perfectly; Indian tomato salad with mint dressing; Shredded red cabbage, carrot and mint salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute unsalted butter for ghee; and beef osso bucco, lamb shoulder, pork shoulder, or boneless beef ribs for beef chuck. Marinate beef 2 hours.

  • aargle on March 15, 2026

    Although I have made many many curries over the years this is the first Vindaloo from scratch and it was absolutely delicious. I only marinated the meat for about 45 minutes which was fine and used 4 tablespoons of Kashmiri chilli powder which gave us the perfect amount of heat. I also used her recommendation of chuck steak but had way more than 800 grams which was not an issue. Will make again.

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