#Beef vindaloo

[spatchcocked-and-loaded]

Beef Vindaloo

[masalabay01]

Indulge in the vibrant flavors of Indian street food at Masala Bay, conveniently located near me in Swift Current. Experience the rich tapestry of Indian culinary heritage with our exquisite dishes, including the beloved Fish Pakora. Join us for warm hospitality, perfect for any occasion, and let us take you on a culinary journey through the streets of India. Visit Masala Bay today and savor the authentic tastes of India like never before.

[pixelmagus]

Beef Vindaloo Recipe This make-ahead vindaloo recipe is a guaranteed crowd pleaser and will convert many to Indian food. It can be made with any meat and most pantry items.

[foohgawz]

Beef Vindaloo - Indian This recipe for make-ahead vindaloo will win over many people to Indian cuisine and is sure to please the crowd. Most pantry items and any type of meat can be used to make it.

[engageandcreate]

Asian - Slow-Simmered Chicken Vindaloo Recipe Slow-simmered to spicy, soupy, flavorful perfection, this take on chicken vindaloo can be served over long-grain white rice with naan bread.

[kitsunekrush]

Recipe for Slow-Simmered Chicken Vindaloo This version of chicken vindaloo, which is slow-simmered to spicy, soupy, and flavorful perfection, can be served with naan bread over long-grain white rice. 3 medium tomatoes chopped, 1 tablespoon minced fresh ginger root, 1/4 cup white wine vinegar, 1 teaspoon ground cumin, 2 pounds skinless boneless chicken breast cut in bite-sized pieces, 4 cloves garlic peeled and crushed, 2 teaspoons mustard powder, 1 pinch red pepper flakes or to taste, 1.5 medium red onions chopped, 2 teaspoons garam masala, 1/4 cup chicken broth or more as needed, 1 teaspoon ground coriander, 1 teaspoon white sugar, 1/2 cup tomato sauce, 1/4 cup butter, salt and ground black pepper to taste, 2 teaspoons cayenne pepper, 1/4 teaspoon ground cinnamon, 5 fresh bird’s eye chiles minced, 1 teaspoon ground turmeric

[elirey88]

Slow-Simmered Chicken Vindaloo This version of chicken vindaloo, which is slow-simmered to spicy, soupy, and flavorful perfection, can be served with naan bread over long-grain white rice.

[bryanangeline]

Asian - Slow-Simmered Chicken Vindaloo Slow-simmered to spicy, soupy, flavorful perfection, this take on chicken vindaloo can be served over long-grain white rice with naan bread.

[cryptotheism]

Ranking Every Large Monster in Monster Hunter Rise by How Tasty I Think They Would Be:

A TIER - Delicious Tier. Monsters that are prized for their delicious meat. The tier reserved for luxury meats like foie gras, or wagyu beef. 

Tetranodon [A+]

Luxurious, fatty, versatile, and convenient. These massive omnivorous amphibians cushion their ponderous weight with layers of marbled fat. Shanks are delicious spit-roasted over an open flame, or breaded and fried in their own drippings. Neck, and breasts are cubed for stew meat and stuffed back into the shell with herbs for pit baking. Butt and sirloin are slow-cooked in clay pots to reduce in their own fat like fine carnitas. 

Jyuratodus [A]

These omnivorous filter-feeders are prized in-universe for their meat. Its bipedal stance but fishlike physiology imply a meat somewhere between salmon, catfish, and chicken. Denser thighs are cut into steaks and smoked. The more muscular sirloin is butterflied and deep-fried like catfish filets. The fatty brisket would be the finest cut, reserved for sushi. 

Lagombi [A-]

The already-delicious rabbit, evolved for long-pursuit sub-arctic grazing. Powerful hip joints cushioned by layers of cold-resistant fat. The lagombi would produce a brisket fit for the pinnacles of sephardic cuisine, basted in honey, orange juice, prunes, and apricots. Shoulder and rump should be sliced thin, basted with herbs and oil, and used for gyros. 

(Long Post Ahead)

B TIER - Ordinary Tier. Monsters that can be eaten, and eaten well. The tier of humble, everyday meats like chicken, pork, and beef. 

Great Izuchi / Great Wroggi / Great Baggi [B+]

The chicken of monster hunter ecology. When butchered and clipped of their poison sacs, claws and feet, I can imagine these beasts whole roasted like a holiday turkey, or spit roasted like rotisserie chicken. Given their tails and posture, I imagine they taste slightly oily and gamey, closer to pheasant or game hen than chicken, but still wholly within the realm of chicken. 

Kulu-Ya-Ku [B+] 

A leaner, more agile cousin of the great Izuchi. Similar to Cornish game hen, their limbs produce less meat, but their bodies are traditionally eaten stuffed with herbs, and basted with fat during baking. Flesh is similar to waterfowl, oily, slightly dense, but a sponge for flavor. Not fatty enough to fire-roast, but careful baking can produce a delicious Kulu-Ya-Ku a l'orange. 

Aknosom [B]

Would be placed higher on this list were it not for the complication of having to butcher and remove the flame sac. Specialty cuisines would be developed for cooking a butchered aknosom in its own fluids. Slightly more fat than the Kulu-Ya-Ku, but I would prefer stewing, perhaps an aknosom vindaloo. 

Anjanath [B]

A large monster, armored with dense fat rather than scales. Two caveats: Anjanath eat just about anything, so the taste of their meat would heavily depend on the anjanath's diet, and their flame sac is notably more complex than many other fire-breathing monsters. If properly grazed on offal and vegetables scrap, their meat has a texture somewhere between beef and pork. The top sirloin is especially prized, but notably difficult to acquire. 

Diabolos  [B-]

Most of the meat on these massive, armored predators is far too dense to be worth eating. However, their fatty brisket and thighs are delicious after significant, significant slow-roasting. A favorite for BBQ. 

Rathalos / Rathain [B-]

These large, agile predators are eaten more for their abundance than their taste. Rath meat is similar to horse in texture; stringy, sparse, and of variable taste depending on their hosts diet. Most chefs get around the unpleasant texture by grinding cuts into hamburger or sausage filling, and spicing heavily. 

C TIER - Uncommon Tier. Monsters who can be eaten, but are likely not one’s first choice. The tier of uncommon meats such as rabbit, crocodile, and venison. 

Royal Ludroth [C+]

The neck sacs are unpleasantly spongy, and taste of pus if butchered incorrectly. The meat itself is passable, but similar to gator, dense, fishy, chewy if improperly cooked. The choicest cuts are the tail and sirloin, ideal for gumbo. Skillful chefs can produce a wonderful griddle-cooked Ludroth-mac-n-cheese. 

Somnacanth [C+]

Surprisingly difficult to butcher. These creatures feature a complex endocrine system that constantly threatens to ruin their frankly sparse and oily meat. Skilled chefs marinate tail and belly cuts in a sweet and savory sauce, to produce a result strangely similar to pineapple marinated fish, or somnacanth al-pastor. 

Almurdron [C]

Nearly inedible, but can produce delicacies when butchered properly. Their serpentine bodies are extremely muscular, and feature a weaponized excretory tract that can make the meat foul and actively dangerous to consume if butchered improperly. When prepared correctly, most of the animal is discarded, save for the sheathe of subcutaneous fat and tissue which can be used as a sausage casing. Ground almurdron offal sausage is a common feed for domesticated carnivores, but is occasionally enjoyed by humans. The discerning chef may long-cure the meat, producing a rare and exotic cold-cut enjoyed similarly to a rattlesnake sausage. 

Basarios [C]

Tough, dense, extraordinarily difficult to butcher. The sheer amount of effort involved in butchering these creatures for consumption often outstrips their culinary benefits. When they are eaten, they are drained by the neck and packed in clay for pit baking. Even then, the meat is spongy and gamey, not unlike raw calamari or rocky mountain oysters. 

Barroth [C]

Similar to a great Izuchi, but tougher, chewier, less available, and far more difficult to butcher. Even skilled butchers and captive ranchers have been unable to remove the faint muddy taste from the meat. A tragedy, in that they are almost tasty in so many ways.  

Bishaten [C-]

Of questionable ethicality. Meat has a taste smack dab between pork and chicken, but very lean and slightly gamey. Generally does not have enough meat to be considered worth hunting for consumption, and their diet is varied enough to make the taste a gamble. Occasionally, the fruits they collect may ferment in their pouches. A bishaten persimmon wine reduction is considered a rare delicacy, but generally requires cultivation in captivity. 

Rajang [C-]

Skirting the lower end of edibility is the rajang. Meat is leathery, gamey, and chewy, like a steak that worked out before the slaughter. The organ systems that maintain their extraordinary muscle strength may even continue to hold a charge after death, and butchers must be careful to ground the beast before applying any metal tools. Requires cooking so slow that one generally has time to hunt two more beasts in the meantime. 

D TIER - Delicacy Tier. Monsters that probably should not be eaten, are only partially edible, or require special preparation. The tier of snake, fish eyes, chicken feet, and most edible insects. 

Pukei-Pukei [D+]

Proper butchery of these animals requires extreme skill. Well made Pukei-Pukei pate is treated as a rite-of-passage for aspiring master chefs. A single Pukei-Pukei will only produce 2lbs of fatty cheek, and a single mistake could flood the meat with its deadly toxins. The meat itself is delicate, fatty, and flavorful, akin to a lovechild of white fish and high-quality chicken. 

Tobi-Kadachi [D+]

A Tobi-Kadachi’s spines are actually articulated electrosensory organs, akin to insect mandibles. Each follicle is surrounded by a powerful muscle sphincter, and loops into the creature’s endocrine system. Butchery is an exhausting process of plucking and deveining, all for subcutaneous back tissue that is underwhelming and stringy. Ideal serving would be finely ground and baked into a pie. 

Goss Harag [D+]

These creatures are not hunted for their meat. Due to a unique quirk of the goss-harag’s sebaceous glands, the creature’s adipose deposits gain a unique flavor. Sufficiently mature Goss Harag lard has an herbal, almost minty, flavor. Its culinary use is divisive, a favorite to some, and reviled by others. Their meat is leathery, foul, and dense. Their livers are sweet, and excellent source of vitamin C when eaten raw, but few culinarians are so adventurous. 

Barioth [D+]

Meat is overwhelmingly dense, stringy, and run through with the creature’s jellylike blubber. Some cultures do consume the liver, heart, and testicles, as a source of essential vitamins in sub-arctic environments, but these require skillful butchery and unorthodox techniques to prepare. Offal is sometimes ground and compacted into a baloney-like loaf that is surprisingly good on sandwiches, or stir-fried with eggs.

Tigrex [D]

Tigrex meat is so dense that it cannot be butchered along traditional lines. Ordinarily fatty cuts like breasts and thighs are akin to eating grilled steel wire. However, the lungs, diaphragm, and pelvic muscles are edible after a few days of slow-cooking. Even then, they are quite dense. It is meat that demands a 24 hour pit bake, the realm of BBQ chefs with an experimental streak, or more patience than sense.

Ibushi / Narwa [D]

Bizarre biology and sheer rarity make these creatures a true challenge for the aspiring game chef. Those privileged enough to dine on Narwa meat have described it as fishy and gritty, similar to crab with notes of ozone. Efforts have been made into the production of Ibushi caviar, but none have since been successful. 

Bazelgeuse [D]

Inedible. Even attempting butchery can cost an overconfident chef their hand. However, their unfertilized eggs are delicious, a bomb of umami and natural capcasin. Ideal for Huevos Rancheros or about ten savory omelets. 

Arzuros [D-]

When raised in captivity, on a purely vegetarian diet of herbs, honey, and berries, their meat can be edible. Given that Arzuros are an omnivorous predator, the ethicality of this is contested. Even when properly farmed, arzuros meat is lumpy, unpleasantly textured, and lacking in any distinct flavor. All of the time, controversy, and resources required to produce a single Arzuros steak would be better spent on Tetranodon. 

Nargacuga [D-]

Only edible in that it can be physically consumed. Nargacuga meat is relegated to fringe cuisine, the purview of dubious half-magical medicinal stews and rumors during famine years. The meat is unpleasant, somehow bland, foul, dry, and oily at the same time. Only theoretically edible when mixed with other meats, and heavily spiced. Additionally, the creature’s adrenal secretions can be actively dangerous in more than trace amounts. Improper butchery can make the meat hazardous to consume. 

Chameleos [D-]

Most of these creatures are inedible. The biological mechanisms that facilitate their light-bending abilities are not understood by zoologists, much less chefs. Their meat is sparse and leathery, similar to ludroth, but is also to cause a dangerous allergic reaction in more than 50% of consumers. The only part of the Chameleos known to be safe is their eyes, which are candied and served with sweet rice as a dessert delicacy. 

Mizutsune [D-]

Tastes of soap. Only reached D rank because roughly 10% of the population bears a genetic quirk that makes Mizutsune meat taste like cilantro. 

F TIER - Inedible. Monsters that should not be eaten, cannot be eaten, or are actively dangerous to eat. 

Kushala Daora  [F+]

With a skin of iron-laced keratin, the Kushala Daora is more fit to be used as a grill than placed upon it. The meat is dense, overwhelmingly bloody, and riven with grits of iron oxide. Tastes like iron shavings kneaded into leather. 

Khezu [F+]

It is said in-lore that many hunters have tried, and failed, to make the Khezu palatable. These giant leeches feature a complex digestive and endocrine system more useful for medical applications than cuisine. Escargot is already unpleasant. Even stir fried like chinese periwinkle snails, Khezu meat is far too muscular to eat. Tastes like an art eraser soaked in cough syrup. 

Rakna-Kadaki [F+]

Edible only in the sense that it can be physically consumed. Where the fire-breathing organs of other organisms can be removed during butchery, insect respiration is done through spiracles in the carapace. Spider meat already tastes of pus and rot, but the rakna-kadaki features overtones of sulphur and gasoline. 

Zingore [F]

A large, muscular, agile pursuit predator with biological mechanisms for electroconductivity. Wolflike predators already taste of gristle and death, but the Zingore’s electrochemical organ system taints its meat with an overwhelming flavor of bleach and battery acid. Meat is highly toxic to humans. 

Teostra [F]

A large, muscular pursuit predator known for attacking caravans to eat gunpowder. The meat is stringy, gristly, sulfurous, and smells of rotting eggs. Impossible to cook, as applying any sort of heat will cause the meat to rapidly combust. Tastes of old rope bathed in a sulfur vent. 

Valstrax [F-]

A heavily armored, extraordinarily agile aerial pursuit predator with a secondary respiration system to facilitate jet propulsion. Meat is stringy, rubbery, chemically astringent with overwhelming notes of crude oil and smog. Biological fluids are a chemical accelerant, and risk exploding if ignited. 

Magnamalo [F-]

The only thing that could make this monster edible would be slow-roasting in the whole shell. This should never be attempted. Given its purple coloration, the Magnamalo’s secondary respiration system exhales what is likely a complex and highly volatile lithium phosphate. Meat is dense, gristly, tastes of battery acid and spoiled wine. Risks exploding if ignited, oxygenated, or introduced to an electrical charge. 

Volvidon [F-]

Indescribably foul. The volvidon’s digestive tract produces both a paralytic venom, and a predator deterrent in the form of toxic flatulence. Consumption will risk paralysis and uncontrollable vomiting, risking a horrific death by asphyxiation. 

[gardengnosticator]

i love beef vindaloo solely because as someone surrounded by perpetual butter chicken heads they refuse to try and scalp off my plate because of the spice content

[juniper-c]

Folks from the US getting condescending about people not from the states has to be my least favourite genre of posts. Like, i swear every other week I see some shit written in half baked (british) english slang about baked beans or jellied eels or rotten teeth and it drives me up the wall. Just a bunch of fundamental misunderstandings about a place they've never been too with little to no curiosity about what life might actually be like there.

Im only coming at this from a UK angle so cant speak for anywhere else but a quick rundown on all this shit states side people get wrong about our food specifically because thats what winds me up the most.

Beans on toast is a cheap staple breakfast food, not the cornerstone of our cullinary tradition.

In most urban city centers you get a complex mix of diaspora informed food stuffs, primarily indian and east asian because of all that colonialism we did. Relatively large muslim populations also bring in middle eastern influences.

Even what you might think of as a classic british pub will sell you a basic curry unless you're in the arse end of nowhere. This is not niche shit. Our whole food culture is shaped by this.

What you could call 'classic' british cooking like full roast dinners with Yorkshire puddings, propery gravy, sruffung, and all the other fixings are fucking great actually. Bit of lamb with mint, bit of pork with apple sauce, cut of beef with mustard. It goes hard.

Even if you are in the arse end of nowhere stuff like pasties, proper pies, stews with dumplings, fish and chips, and other sea side holiday basics that make you think of little coves in north devon are also good, actually. Yes its not spiced to all hell and back, but they incoperate herbs and vegatables and stocks in ways that give it a unique depth of flavour distinct from cultures informed by a more spice heavy tradition.

Say what you will about our shit (complimentary) chicken shops and rubbery high street donner in years of nights out blind drunk in student bits of the city they've never once given me the gastric distress y'all describe post taco bell.

Of course our mexican food isn't particularly authentic, the countries half a planet away and we dont have a large mexican diaspora. What we do have is tuned for mass market appeal by largish chains or sold out of artisinal taco food trucks that we all find a bit wanky tbh.

Spicy food exists, and we quite like it. Yes even pasty white tony who turns the colour of jam when he eats a medium hot vindaloo. Indian food is a cornerstone of our national diet of course we know what chilli powder is.

And finally nobody eats fucking jellied eels it was a victorian era poverty food and even then only in london.

Also our chocolate is better than yours because we dont put the weird chemical in it that makes it taste like sick. Eat a kit kat and die mad about it.

[ladylucksrogue]

[Get to Know Me Game]

Thanks for the tag @impossibleprincess35 and @yourfavoritefridge 🩵🩵

Last Song: Cruel Summer. I have a confession to make....I am notorious for stubbornly rejecting trendy stuff/people/books etc just because they are trendy. Eventually I come around and jump on the bandwagon, at least with some things... deserving things...like Hunger Games or Taylor Swift. I will admit, I don't like the song Anti-Hero because they blasted the thing on the radio every fucking day non stop. The first time I heard it, a few lyrics hit me the wrong way and my kid was like, this song is a like a fever dream, I had to agree...but...besides that song and Teardrops on my Guitar, her music is actually good. I've come to the dark side, I'll admit it. I still can't listen to Teardrops to on my guitar because it came out the year before I had a really nasty breakup with my ex and his name is in the song. During my break up it was on every station, I swear...ugh... Moving on... Cruel Summer is actually epic...and well, I've been kind of on a fanfiction binge lately, was reading some Obikin and just had the epiphany that the song fits some messy modern au so well…

Favorite Color: blue and green. I love bright colors though, like the ones most people hate. Like bright neon green or burnt orange or that weird ochre yellow color. I don't wear said colors, I wear a lot of grey and black, but I like those colors for decorations.

Last TV Show: CSI Las Vegas. Hubs has been binging early seasons. Shrugs. I usually half pay attention half read. It makes him happy.

Sweet/Spicy/Savory: Savory. I love stuff like chips or fries. Beef jerky, cheese, etc. I have to watch it a bit, as too much salt is not good for my kidneys or blood pressure but everything in moderation. I love spicy when it's actually done right, like the amazing Chinese restaurant in NYC that had real Sichuan chili oil, so good. Or a good vindaloo curry. Sweet stuff is not really my thing. I stopped drinking anything with sugar (non alcoholic anyway) 3 years ago and now everything with a lot of sugar tastes too sweet. Except chocolate. Chocolate is always ok.

Relationship Status: Happily married. My husband just sent me the link to one of the black series Obi-Wan figures I don't have, telling me he took care of it 💖 He enables my obsession 😆 Nah but for real, he's the best for so many reasons.

Last Google: That was a whole odyssey…the doctor's office fax number so that my insurance could fax a confirmation of insurance for my son. His card was apparently expired and I spent the whole morning playing phone tag to get it sorted.

Current Obsession: Lindt Christmas chocolate, Kenzo’s Cedre secrets perfume, my new flannel blanket, Book Lovers by Emily Henry (thanks again for the rec @yourfavoritefridge I'm halfway through and not sure what to do with my life when it's over, I'm so invested 😂), Seal Team, scarves, and of course Star Wars.

Open tag to whoever wants to participate! I'll go ahead and tag @sendpseuds @quigonsjeans @piccolaromana @elwenyere @spectral-musette

[arthur-edwards]

Thanks for the tag, @myth-blossom

Last song I listened to: L.F.M - Saudade Experiment

Favorite color: I like earthy tones

Last movie I watched: Dog Soldiers (2002)

Sweet/spicy/savory: Sweet

Relationship status: *kpop guy "celibacy" gif*

Last thing I looked up: Beef vindaloo recipe

Current obsession: The Saw movies

Tagging: @keravnous @sierraknox @ollierachnid @cajunandfire @diana-fortyseven and anybody else who's down for it

[water-mellie-seeds]

Smash or Pass my fave foods

CHICKPEA CURRY

WEIRD MOMMY ROULADE

MASHED POTATOES AND CRANBERRY SAUCE

BACON CHEESE HASSLEBACK CHICKEN

ENCHILADA PLATTER

MILLION DOLLAR SPAGHETTI

BROCCOLI CHEESE SOUP

MUSHROOM SWISS BURGER

STIR FRY

CHEESE AND CRACKERS WITH DILL PICKLE

SAUTÉED MUSHROOMS

CHICKEN SATAY

BEEF AND BROCCOLI

BUTTER CHICKEN WITH CAULIFLOWER RICE

BEEF VINDALOO

LASAGNA WITH BÉCHAMEL SAUCE

FETTUCCINE ALFREDO

MAC AND CHEESE WITH GARLIC BREAD

TACOS!!!!!

CAESAR SALAD

STUFFED HASHBROWNS

BROCCOLI CHEESE CASSEROLE

OMELETTE BITES

KUEYTEOW GA-TEE FROM NOODLE HOUSE IN TOWN THAT WENT OUT OF BUSINESS AND I THINK ABOUT EVERY DAY AND SOMETIMES I EVEN CRY

[cowboy--radio]

I think I destroyed my final white button up, I’ve officially run dry. RIP long sleeve white shirt, you withstood oil and acrylic, you slew the dragon on mayonnaise, but in the end you were overtaken by beef vindaloo. Fly High Brother 💯

[sahebsinha]

Goa cuisine is known for its unique blend of Indian and Portuguese flavors, due to the state's history of Portuguese colonization. Here are some of the most popular dishes and cuisines of Goa:

Fish curry: This spicy and tangy fish curry is a staple of Goan cuisine and is typically made with fish like pomfret, kingfish, or mackerel.

Vindaloo: This dish originated in Goa and is made with meat (usually pork) marinated in a spicy sauce made with vinegar, garlic, and spices.

Xacuti: This curry dish is made with chicken or beef and a blend of roasted spices, coconut, and red chilies.

Sorpotel: This spicy and tangy pork dish is made with pork liver, heart, and other organs cooked in a blend of Goan spices.

Cafreal: This dish is made with chicken marinated in a blend of herbs and spices including coriander, mint, and green chilies.

Prawn Balchao: This dish features prawns in a tangy and spicy tomato-based sauce made with vinegar, ginger, and garlic.

Bebinca: This dessert is a layered cake made with coconut milk, flour, sugar, and nutmeg.

Feni: This is a locally-produced liquor made from fermented cashew juice or coconut sap.

Overall, Goan cuisine is characterized by its bold flavors, use of spices, and a strong emphasis on seafood