Authentic Indian Vindaloo with smoked Tofu
This Authentic Vindaloo Recipe is a traditional Goan dish with fiery red color. It can be served very well with rice or any Indian bread. If you don’t want to take the effort to make the curry paste by your own you will find many good pastes (we suggest: Pataks) in the Asian supermarket around the corner.
What is Vindaloo Curry?
Vindaloo is an Indian curry that is popular in Goa and the surrounding Konkan region. It was brought to India by the Portuguese. Traditionally it is cooked with pork but also versions with chicken or mutton can be found on the menu cards of Indian restaurants. The vinegar along with the spicy dried red chilies are the star ingredients of this dish.
4 SERVINGS
Ingredients (Paste)
10-12 dry red chilis
2 tbs coriander seeds
4 cloves
1 cinnamon stick
1 ½ tbs tamarind paste
2-3 green cardamom
8 black peppercorns
1 tsp cumin seeds
1 tsp mustard seeds
8-10 cloves garlic
2 cm fresh Ginger, chopped
1 tbs vinegar
Ingredients (Curry)
4 tbs peanut oil
2 big red onions, chopped
500 g smoked tofu, diced
125 g tomato puree
1 tsp turmeric
Salt to taste
1 tsp sugar
First dry roast red chilis, coriander seeds, cloves, cinnamon, cardamom, peppercorns, cumin and mustard seeds till fragrant and slightly browned. Usa a blender to blend roasted herbs with ginger, garlic, vinegar and tamarind paste to make a smooth paste. If the paste is to thick add some water.
Now heat oil in pan and add chopped onions and stir fry until golden brown. Add smoked tofu dice and stir fry on high heat for 3- 4 minutes.
Next you add tomato puree and the Vindaloo paste. Now add salt, turmeric powder and 100 ml water. Cover and simmer on low to mid heat for 15-20 minutes. Finally add sugar and cook for another minute. Serve hot with steamed rice or Indian bread.
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