Connecting all foodies in India….
I had a two week aged curry paste, a Vindaloo paste to be precise so I decided to do a smokin’ hot beef vindaloo. A nice big piece of rump was the beef of choice. I marinated the diced beef in 2/3rds of a cup of malt vinegar and two large heaped tablespoons of the paste all day. I even made some fresh coconut milk from fresh nuts we have onboard. The paste was divine, the two weeks aging in the fridge just makes it so much better. It was certainly hot but you can’t stop eating it so you just have to moderate things by combining the saffron and pea rice, Paula’s excellent bhatura, the cooling mango, apple,cucumber and yoghurt raita with each mouthful of fiery beef.