Beef, vindaloo, Indian restaurant-style

A curry dish, typically containing beef, red chillies, cumin seed, garlic, vinegar, fenugreek, mustard, fennel, ginger, cinnamon bark, cardamom seed and fresh coriander leaves, as served in Indian restaurants.

Proximates, carbohydrates, minerals, vitamins and fatty acids were derived from a composite of 5 samples of Beef Vindaloo curry purchased from 5 Indian restaurants drawn across the socioeconomic scale in Sydney during 1993 (Colyer et al 97). Note low sum of proximates - data should be used with caution.