Ingredients
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3 tablespoons Vegetable Oil
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1 very finely chopped (100g) Brown/White Onion
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1 Star Anise
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1 Bay Leaf
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1 tablespoon Garlic & Ginger Paste
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4 Dry Kashmiri Chilliessoaked in hot water to soften then chopped into small bits
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1 tablespoon Kashmiri Chilli Powder
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3 teaspoons Chilli Powder (Hot)
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1 tablespoon Mix Powder / Curry Powder
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3/4 teaspoon Coriander Powder
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3/4 teaspoon Cumin Powder
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1/2 teaspoon Fennel (seeds)
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1/2 teaspoon Turmeric Powder
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1/2 teaspoon Salt
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1/4 teaspoon Black Pepper Powder
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3 Cardamom Pods (seeds only)seeds only
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2.5 tablespoons + 6 tablespoons of water Tomato Paste
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250ml Water
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1/4 cup Fresh/Chopped Coriander
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2 Green Finger Chillieschopped finely
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6-8 pieces Meat / Veg / Paneer
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2 Sliced Tomato
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1 teaspoon Sugar
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1 tablespoon Vinegarwhite,malt or cider (i use a mix of all 3)
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1/4 teaspoon Garam Masala Powder
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1/4 teaspoon Fenugreek Leaves (Kasoori Methi)
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1/2 teaspoon (OPTIONAL) Mr Naga (Hot Chilli Pickle)
Directions
Made from scratch without base gravy this Vindaloo is a hot, spicy Indian dish. It’s fantastic flavours come from the heavy use of vinegar, garlic, naga pickle and chilli spices. A hugely popular Indian restaurant meal, where it can be made with pork, beef, chicken, lamb, prawns, or veg
Steps
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1
Done
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add the oil to a pan on a low-medium heat and add in the star anise, bay leaf and Kashmiri chillies, fry for 30-60 seconds stirring occasionally until they become aromatic and bubbles start to form around the hard spices |
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2
Done
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add in the onion, stir through and fry gently for a few minutes until it begins to soften |
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3
Done
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stir the garlic and ginger paste and stir continuously for around 30 seconds |
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4
Done
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add the Kashmiri chilli powder, salt, pepper, mix powder, coriander powder, fennel seeds, chilli powder according to taste, cardamom seeds, cumin powder and turmeric. Mix in well to form a paste adding a small amount of water at any time if required to keep the paste loose. |
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5
Done
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mix through and allow to fry gently for a minute or two to release all the flavours and cook the spices. Add a little hot water if it's looking dry, it's fine to add some at any time when needed. Remember you're looking to gently fry the spices, not burn them. If you ever have gritty or grainy curries it’s most likely that you are not cooking out your spices for long enough at this stage |
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6
Done
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once the oil in the spices separates turn up the heat to medium and add in the watered-down tomato paste and mix thoroughly. Allow to cook out the bitterness for 30-60 seconds |
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7
Done
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add in the hot water and mix well. stir every couple of minutes until reduced by half |
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8
Done
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sprinkle over the fresh coriander and the chopped green chillies and allow to reduce for a further couple of minutes. There is no need to stir unless it looks like it's about to burn |
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9
Done
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remove the bay leaf and star anise, stir well then add your choice of protein, tomato slices and sugar. Stir through well ensuring the meat is covered in sauce to prevent drying out. Reduce for a couple of minutes |
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10
Done
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tip over the vinegar and garam masala and sprinkle over the dry fenugreek leaves crushing them between your fingers to release the flavours. Stir through well and allow to reduce again for a couple of minutes |
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11
Done
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finally to give it a little extra kick add in some Naga pickle (other pickles are available) stir through and allow to reduce to your desired consistency without stirring unless the sauce looks like it's about to burn. When the oil separates it's normally a good sign it's ready |
