Fry the Onions until golden brown, don't make it too dark
Now add the Boneless Beef and fry until the meat changes colour and the onions are dissolved
Now add the Vindaloo Paste and fry for about 2-3 minutes until well coated and the oil starts to float
Now add about 1 cup of water and cover the dish
Let the curry simmer on medium heat until meat is tender
You may add more water from time to time if the water dries out
Now add salt
If you want it more sour you can add more Vinegar
Once the meat is cooked, the oil floats and your curry has a rich red colour, your Vindaloo is ready
Serve with rice or rotis
Vindaloo tastes better the the next day or 2-3 days later. So make sure you refrigerate it in a air tight container so that you may enjoy it during the week