Vindaloo Beef


500g Oyster Blade Beef, diced

1/2 red onion, finely diced

4 cloves garlic, smashed and peeled,

1 tbls grated ginger

1/2 cup tomato passata

1 dried bird’s eye chilli, chopped

1 pkt pappadums

Curry Paste

1 ½ tbsp ground cumin

1 ½ tbsp ground coriander seeds

1 ½ tbls ground turmeric

1 tbls white vinegar

6 cloves

8 cardamom

1 cinnamon quill

40 ml tamarind paste

1 ½ tbls mustard seed oil


In a hot frying pan with some olive oil, fry off the onion, garlic and ginger until the onions are translucent.

In a large bowl, mix together the beef with the curry paste ingredients. Transfer the beef and curry into a large pot and pour in 400mL water and the tomato passata and add the onions, garlic and ginger from the frying pan and the bird’s eye chilli. Give it a quick stir, make sure nothing is stuck to the bottom of the pot and put the pot on a medium heat to cook for 1.5-2 hours until the meat is tender and cooked through

To cook the pappadums, put a cake rack over a gas burner on a low heat and char each pappadum over the flame.