Every once in a while I crave a good Beef Curry. This one couldn’t be easier with store-bought sauce.
If you have seen the movie The Hundred Foot Journey you will have an idea of how proprietary an Indian spice mix is! Everyone has their own blend of garam masala if there are a serious Indian cook or household.
Funny story – after we saw this movie with the gorgeous focus on Indian cuisine there was nothing doing but to go to a popular Indian restaurant for a meal after. We were joined by many, many faces we had seen at the theater. The restaurant was packed!
For me…. I have to go with the Patak series of sauces to satisfy my Indian cravings. Which is actually fine because they make very good sauces and more authentic than what I would be able to make on my own without a degree in Indian spices and cooking! Not to mention finding the authentic ingredients. I am sure it is all possible but for my occasional foray into the world of Indian cuisine I can’t quite justify that effort!
So… having little to no credentials regarding Indian cuisine it was only AFTER I had made this curry that I became aware that Vindaloo sauce is the hottest sauce on the Indian curry scale!
I am actually a Korma to Tikka kinda girl… that would be lowest to medium! So be warned…this sauce using Vindaloo sauce in this beef curry makes it very spicy. Next time I would use only half the jar of sauce but if you are an aficionado go for the whole jar! You can start with a half jar and add more to taste but it is really hard to remove the heat once it is in there!
You can check out the different levels of spiciness in various Indian sauces with this chart from Denton’s in the UK.
Once made I served it with lots of plain white rice to offset the spiciness.
What wine to serve with curry? Beer is the traditional accompaniment but there are wines that you can opt for as well.
In short a high alcohol wine will intensify the heat of the curry. If you are a heat lover then you may want to steer to that side. High tannins though risk introducing a bitter note to the food so a chardonnay would be a good bet in this instance.
To tone the heat down a highly acidic wine will increase salivation and help to dilute the spiciness. Sweet wine will also provide a bit of a barrier between the spice and your tongue. You may want to opt for a Riesling or Gewurztraminer to tone down the heat.
Check out Decanter’s full article on pairing wine with Curry dishes for more details.