Beef vindaloo


Noted writer Francis Noronha is a self-confessed lover of beef vindaloo which came all the way from Portugal to floor the food lovers in Kerala. The Anglo-Indian hamlets in Kochi cannot think of a meal without serving the delicious beef vindaloo. This dish can even be stored up to 2-3 days and would still taste delicious.

Noronha says that the dish turns tastier as the days pass by. It shouldn't even be kept in the fridge; instead store the dish in an earthen vessel with a lid on. Beef vindaloo goes amazingly well with rice and bread items as well. The most interesting fact is that vindaloo is not as unhealthy as other beef dishes because of presence of mustard and moringa bark. Here is the recipe of the special beef vindaloo.


½ kg beef with less fat (cut into huge chunks)
2 tsp mustard seeds
½ tsp turmeric powder
2 tbsp chilli powder
2 cinnamon sticks (small)
3 cloves
5 cardamom pods
½ tsp fennel
7 garlic cloves
Small piece of ginger
Small piece of the bark of the moringa tree (it is avoidable as it isn't easily available)
3 onions
3 green chillies
Salt as required
2 tbsp coconut oil
4 shallots
Curry leaves
¼ cup coconut milk


Into a blender add mustard seeds, turmeric powder, chili powder, cinnamon, cloves, cardamom, fennel, ginger, garlic, and moringa bark.
Grind it into a thick paste. Add vinegar, if required, to turn it into the right consistency
Into it add onions, halved green chillies, and salt and beef chunks
Add coconut oil and mix well 
Keep it aside for at least 10 minutes
It would be amazing if the marinated beef is kept in an earthen vessel 
Pour water as required and cook well
When the beef chunks are cooked add the coconut milk
When the coconut milk begins to boil, spread some chopped onions and curry leaves on top of it
Turn off the flame and serve hot.