The Beef Vindaloo comes from Rick Stein India, as does the pickled Onion and green chilli salad, recipe for which can be found on the blog with the Kati Rolls.
The Ferar bataka, Vagareli makai and Lila dhania baath comes, as always, from Kaushy Patel's Prashad recipe book which I always recommend as an essential volume for anyone attempting to explore eastern cuisine.
If you are doing this menu, note that the order of battle is to get the beef in the marinade the day before/ 12 hours or at least 6 hours prior to cooking (variance is due to what type of beef you have selected - see below). Next, get the pickled onion and green chilli salad done.
Assuming you have pre-made your masala for the rice, then you are ready to go on the day, although note that the beef wants to be cooked for 2 hours or so unless you use a pressure cooker.
So, to the Beef Vindaloo. Note this is the proper stuff, and doesn't taste anything like a vindaloo you might get in many Indian restaurants in the UK!
Ingredients:
750g beef - (boneless shin of beef cut into 3cm medallions) - although I simply used diced stewing steak
Marinade:
5cm cinnamon stick
1 tsp black peppercorns
1 tsp cloves
1 tsp cumin seeds
1 tsp coriander seeds (my addition)
1 tsp fennel seeds (my addition)
seeds from circa 12 green cardamom pods
1 onion, roughly chopped
8 cloves garlic, peeled
5 cm root ginger, roughly chopped
2tbsp tamarind liquid
1 1/2 tsp salt
1 tsp palm sugar/ jaggery/ brown sugar
2 tbsp Kashmiri chilli powder
1 tsp turmeric
5 tbsp white wine vinegar
To cook the vindaloo:
2 tbsp(30g) ghee or vegetable oil
1 small onion, chopped
3 medium tomatoes, sliced
3 fresh green chillies, halved lengthways
100ml water
Method:
For the mariande, grind the cinnamon, black peppercorns, cloves, cumin seeds, coriander seeds, fennel seeds and cardamom to a powder. Put the onion, garlic, ginger, tamarind, salt, sugar, chilli powder, turmeric and vinegar, and all the ground spices into a food processor and blend to a paste. Mix in thoroughly with the beef in a bowl, cover with clingfilm and put in the fridge for the prescribed time above.
Heat the oil in a large pan over medium heat. Add the onion and fry for 10 mins or so until golden. Increase heat to medium high and add the beef and all the marinade. Fry for 5 mins, stirring occasionally. Stir in the tomatoes, green chillies and water, cover with lid and cook for around 2 hours until the meat is tender, stirring occasionally to check it isn't sticking or going dry - add a splash of water if so.
Sprinkle with some chopped coriander to serve.
Ferar Bataka
This, I loved. Delicious!
Ingredients:
4 medium red-skinned potatoes
5cm root ginger, peeled and roughly chopped, then pulped
6-8 fresh green chillies, sliced into fine rings
100g unsalted butter
80g red skinned, unroasted, unsalted peanuts, coarsely chopped
1 1/2 tsp salt
1 tsp sugar
1 lemon quartered, to serve (I forgot this but hey ho!)
Method:
Cut potatoes into 1.5cm cubes, and boil until just cooked.
Melt butter in large pan, reduce heat to low and stir in the ginger and chilli rings. Continue to stir for a minute or so whilst the ginger and chilli infuse the butter. Stir in the peanuts. Increase the heat slightly. Stir in the sugar and salt.
Gently stir in the potatoes so they don't break up, making sure you coat them all in the spiced butter. Cover the pan and cook for 2 mins or so until heated through.
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