Tomato Free Vindaloo (From Scratch / Base Free)
Lighter in appearance yet the same great Vindaloo punch

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Tomato Free Vindaloo (From Scratch / Base Free)

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Ingredients

Adjust Servings:
Meat and Marinade
300g Meat, Vegetables, Paneer or Tofu
1 teaspoon Garlic Paste
1 teaspoon Ginger Paste
6 Pepper Corn crushed
1 teaspoon Vinegar malt,white,cider or white wine
1/2 teaspoon (optional) Mr Naga (Hot Chilli Pickle) optional
Main Dish
2 tablespoons Vegetable Oil
1 tablespoon Ghee (Butter)
1 large (approx 200g) Red Onion chopped very fine or blended
2 Cloves
1 teaspoon Garlic Paste
4 Finger Chilli - Green sliced
1.5 tablespoons Chilli Powder (Hot)
1.5 teaspoons Coriander Powder
1 teaspoon Sugar
3/4 teaspoon Cumin Powder
1/2 teaspoon Turmeric Powder
1/4 teaspoon Salt
2 Cardamom Pods (seeds only) seeds only
250ml Water
1 tablespoons Vinegar malt,white,cider or white wine
1/4 cup Fresh/Chopped Coriander

Unlike most recipes this Vindaloo is entirely tomato free with the traditional sourness delivered from your choice of vinegar

Features:
  • Heat 4/5
Cuisine:

Ingredients

  • Meat and Marinade

  • Main Dish

Directions

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Unlike most recipes this Vindaloo is entirely tomato free with the traditional sourness delivered from your choice of vinegar

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Steps

1
Done

Start by marinating the meat in the garlic and ginger paste, vinegar, crushed black pepper and Mr Naga is using. Leave covered to marinate in the refrigerator for at least an hour.

2
Done

add the butter, ghee and onions to a pan and cook on low - medium until the onions have softened nicely

3
Done

add in the cloves, garlic paste and sliced finger chillies and allow to fry for around 30 seconds to reduce the bitterness of the garlic

4
Done

add the chilli, coriander, cumin and turmeric powders, cardamom seeds, sugar and salt along with a drop of water if required to keep things moving. Allow to fry gently for a few minutes until the oil starts to separate

5
Done

add in your choice of marinated meat, coat well to stop drying out and allow to brown for a couple of minutes

6
Done

add in 1/2 of the hot water, turn up the heat to medium high and allow to reduce by half and then add the remainder, stirring in well

7
Done

allow to reduce for a few minutes before adding your choice of vinegar and most of the fresh chopped coriander. Stir through well and allow to cook until the meat is cooked through and the sauce is the consistency you require

8
Done

serve sprinkled with the remaining fresh coriander

thecurrykid

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