Vindaloo is typically a fiery hot curry made with pork but works equally well with lamb, chicken, or seafood.
1 lb. Pork, Chicken, Seafood, or Lamb – Cut into fork-size pieces
1 Large Onion – Thinly sliced
1 Red Bell Pepper – Thinly sliced
4 Medium Potatoes – Cut into cubes
1/4 Cup Vinegar
3-5 Tbsp. Vindaloo Masala
2 Cups Water
6 Tbsp. Oil
Cayenne (if desired)
Heat 2 Tbsp. oil in heavy pan and cook onions until they are a dark brown. Remove onions from pan and place in blender/food processor. Add Vindaloo Masala to onions along with the 1/4 cup of vinegar and blend until you have a smooth paste; add water if necessary. Brown potatoes in pan using 2 Tbsp. of oil and remove from heat. Using remaining 2 Tbsp. of oil brown meat lightly. Add the Vindaloo masala and potatoes and the 2 cups of water. Simmer covered until potatoes are done. Remove lid and simmer until sauce thickens. Adjust seasoning to taste. Serve with Basmati Rice and garnish with sliced red pepper. For a hotter Vindaloo add Cayenne until desired heat is achieved.