Naga vindaloo beef curry is about as spicy as curries come. After all, naga chilies are the pepper in the paste used here. Chilies like the Dorset naga, naga viper, and naga morich all either nearly or easily top 1,000,000 Scoville heat units, so know you’re getting significant spiciness with this curry.
But, of course, if that heat is too much (or if you can’t find naga pepper paste), you can always remove it from the recipe or swap it out for a milder chili paste. While naga pastes are a little easier to find in the U.K. (Often Dorset naga pastes), in the U.S. Amazon.com does carry a naga morich paste (affiliate link, folks) made by Mad Dog (of extreme hot sauce fame.)
Naga vindaloo beef curry is an excellent way to use up any cheap cuts of meat. The spiciness is dominant and the slow cooking process ensures the meat will become soft and tender.
Do note: The curry sauce will be thin, so serving with naan breads, fries, or rice will allow you to soak up all the extra juices. That way you don’t miss out on a drop.
Naga Vindaloo Beef Curry
The curry sauce
The curry ingredients
- 2 tablespoons butter or ghee
- 4 cups cubed beef
- 1 ½ onions chopped
- 1 red pepper chopped
- 1 teaspoon naga chili paste add an additional teaspoon for an even hotter curry
- Add all of the sauce ingredients to a blender and blend on high speed until smooth.
- Place a frying pan over high heat and add the butter or ghee.
- Fry the beef cubes until they are nearly cooked through (approximately 3 minutes.)
- Stir in the naga paste and cook for a further 2 minutes.
- Add the onion and red pepper to the pan and continue to cook the beef for 2 minutes. Stir often to avoid sticking.
- Reduce the heat to low and slow cook for 2 to 3 hours (the longer you cook the more tender your beef will be.
- Serve with rice, fries, or naan bread.