Venison Vindaloo
If you adore tangy, lively, punchy flavours then this curry recipe is for you. While vindaloo is infamous for being the most fiery curry at the curry house, this Goan dish of strong Portuguese influence is traditionally tangy, rich and warming, rather than ultra fiery. It’s packed with plenty of vinegar, succulent onions, and sweet spices.
We’ve taken inspiration from some of the most classic vindaloo recipes we could find and in our efforts to keep some core ingredients more local to home we’ve subbed in some of Suffolk’s finest… diced venison from The Wild Meat Company and Aspall’s Cyder Vinegar; these are the two key ingredients which really make this curry. We’ve used Hillfarm Oils rapeseed oil in the cooking, and served the vindaloo with Hodmedods’ naked oats in place of rice.
This recipe was commissioned by Suffolk friends Aspall who really do make the very best vinegar around.
Prep time: 20-30 mins
Cook time: 3 hrs
Serves: 6
Ingredients for spice blend:
14 cardamom pods
1 heaped tbsp cumin seeds
1 heaped tbsp coriander seeds
1 tsp black peppercorns
½-1 tbsp chilli powder
½ tsp ground turmeric
½ tsp ground cinnamon
10 cloves
Ingredients for curry:
200ml Aspall’s Cyder Vinegar
1 kg venison, cut into 2-3cm chunks
8 tbsp rapeseed oil
750 g onions (about 6 medium onions)
12 garlic cloves
2 large thumbs of ginger
2 red chillies
Small handful dried curry leaves (approx 30 leaves)
4 tsp flakey sea salt
3 tbsp tamarind pulp
2 tbsp light brown sugar
2 tbsp mustard seeds, either black or yellow
2 cups water
2 tins chopped tomatoes
Method:
If you have time, try making this curry a day ahead. It is even more delicious reheated the next day as the spices will all mellow and harmonise wonderfully over 24 hours.
Start with the spices. Crack open the cardamon pods and pick out the seeds. Tip the cumin seeds, coriander seeds, cardamom seeds and black peppercorns into a small saucepan and dry-toast over a low heat for 2 minutes, or until fragrant. Grind in a pestle and mortar then combine with the chilli powder, turmeric, cinnamon and cloves.
In a large mixing bowl combine the diced venison, all the spices, and the Aspall Cyder Vinegar. Mix well then allow the venison to marinate for one hour; this is a naturally lean meat so one hour is sufficient, any longer may toughen the meat.
Meanwhile, chunky chop the onions. Heat 4 tablespoons of rapeseed oil in a large heavy based saucepan over a low/medium heat. (Ideally use a saucepan or casserole dish which can be popped in the oven). Fry the onions for 14-16 minutes until fully soft, translucent and lightly caramelised. This sweet base is key to balance out the vinegary tang later on.
While the onions are frying, peel and finely slice the garlic, peel and chop the ginger into thin matchsticks, and finely slice the chillies. After 14-16 minutes add these to the onions, along with the curry leaves and 2 teaspoons of sea salt, and continue frying for 6 minutes.
After 6 minutes add the tamarind, light brown sugar and mustard seeds, stir well and keep the heat very low.
By now your venison will have been marinating for one hour. Heat 1 tablespoon of oil in a heavy based frying pan over a high heat. Brown the diced venison in batches frying for 1-2 minutes on each side, or until slightly charred. Tip the browned venison into the saucepan as you go, and deglaze the frying pan with 1 cup of water after the final batch. Use a spatula to rub off any lingering browned spices then tip all this wonderful flavour into the curry. If there is any vinegary marinade left in the mixing bowl add this to the curry too.
Add 2 tins chopped tomatoes and 1 cup of water to the saucepan and stir well. Bring to a gentle simmer and preheat the oven to 150C.
Once preheated, place a lid on your vindaloo and pop it in the centre of the oven to slow cook for 2.5 hours.
After 2.5 hours remove from the oven and check the texture of your meat by gently pressing it with a wooden spoon. It should press apart easily. If you think your curry needs a little longer, pop it back in the oven for a further 30 minutes, perhaps with the lid off if it needs to reduce a little too.
While the curry is cooking you have time to prepare the rice - or perhaps East Anglian naked oats? - and any greens of your choice. We always enjoy a sweet chutney with this wonderfully complex curry. If you have time perhaps try making our Bramley apple & carrot chutney which is a British take on the classic mango chutney and pairs wonderfully with the venison. Thank you Aspall Vinegar!