Put the oil in a large, nonstick frying pan and set over medium-high heat. When the oil is hot, put in the onion. Stir and fry until it is medium brown. Put in garlic. Sir and fry for 30 seconds. Put in the spice paste. Sir and fry for a minute. Put in the meat. Stir and fry for about 3 minutes. Now add the coconut milk and 2/3 cup water if you are going to cook in a pressure cooker, or 1-cup water if you are going to continue to cook in a frying pan. (Transfer to pressure cooker at this point if you are using one.) Cover and either bring up to pressure, or bring to a boil if you are using the frying pan. Lower the heat to a simmer and cook 20 minutes in pressure cooker, or 60-70 minutes in the frying pan.
Serve over basmati rice, or if you are on the river (or want to pretend you are) with flour tortillas or naan bread for sopping up the juices, alongside some cilantro leaves, and your favorite mango chutney.
** My brother makes up a big batch of vindaloo paste, since he is usually making this for a large group of hungry river rats after a day of rapids and rowing. His recipe of 5X Vindaloo Paste is below. What you don’t use for your recipe can be kept in an airtight jar in the fridge, and would be great as a marinade with chicken, shrimp, or even a thick meaty fish like cod or halibut.
*5X Vindaloo Paste:
- 7 ½ tsp grainy mustard
- 7 ½ tsp cumin
- 4 tsp turmeric
- 5 tsp salt
- 5 tsp red wine vinegar
- 4 tsp cayenne (He likes his vindaloo on the hotter side; you could use anywhere from 2-4 tsp depending on your tastes.)