Make this vindaloo curry sauce and add your main ingredient/s of your choice
I featured a lamb vindaloo curry sauce recipe in my cookbook ‘The Curry Guy’. Although in the book it is made with lamb, you can use the same sauce with other ingredients too.
In the book, the recipe serves four but here I’m giving you the downscaled version that serves 1 – 2 people just as they do at Indian restaurants.
The curry house style vindaloo.
The vindaloo curries we get when we go out for a curry at a curry house are different to the original Goan pork vindaloo. This recipe is like those you get at the curry house.
Although quite spicy like the original vindaloo, the British vindaloo curry sauce is different. It is also a lot easier to make.
There was a time when ordering a vindaloo curry meant getting the same as a plain curry or Madras but with more curry powder in it.
Luckily, that is not longer the case. The British vindaloo curry sauce has its own unique flavour to the others.
If you are planning a curry feast, large or small, it is often a good idea to do as much forward preparation as possible.
You could actually make this sauce a day or two before serving. It will even get better as the flavours develop.
If you are just making the sauce, you could ask people which meat or even paneer they would like in their vindaloo curry sauce.
The base sauce (gravy)
One of the secrets behind getting the curry house style curry right is the base sauce.
A prepared base sauce is used in all BIR curries. It’s mild and it needs to be. The base sauce is used in every curry from the mildest
korma to the spiciest phal. My ‘go to’ recipe for the sauce is here.
Although it does take some time to make, it is the best way to get that famous flavour and texture. The base gravy can be made a day or two ahead of time and also freezes well.
I suggest making a big batch and freezing what you don’t need. Do that and you can whip up your favourite Indian restaurant curries on a whim whenever you want.
How long with this vindaloo curry sauce last?
You can keep it in the fridge for a few days before serving. It also freezes well.
You will get an amazing tasting vindaloo sauce with this recipe just as it is.
There are things you can do to get even more delicious flavour into the sauce. Try adding pre-cooked tandoori meat and some of the meat juices for example.
This is not essential but very nice.
If you like this vindaloo sauce recipe, you might like to try some of these curry house favourites too…