Ingredients
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Meat and Marinade
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300g Meat, Vegetables, Paneer or Tofu
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1 teaspoon Garlic Paste
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1 teaspoon Ginger Paste
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6 Pepper Corncrushed
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1 teaspoon Vinegarmalt,white,cider or white wine
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1/2 teaspoon (optional) Mr Naga (Hot Chilli Pickle)optional
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Main Dish
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2 tablespoons Vegetable Oil
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1 tablespoon Ghee (Butter)
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1 large (approx 150g) Red Onionchopped very fine or blended
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2 Cloves
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1 teaspoon Garlic Paste
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4 Finger Chilli - Greensliced
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1.5 tablespoons Chilli Powder (Hot)
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1.25 teaspoons Coriander Powder
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1 teaspoon Sugar
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1/2 teaspoon Cumin Powder
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1/4 teaspoon Turmeric Powder
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2 Cardamom Pods (seeds only)seeds only
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250ml Curry Base
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1 tablespoons Vinegarmalt,white,cider or white wine
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1/4 cup Fresh/Chopped Coriander
Directions
Unlike most recipes this Vindaloo is entirely tomato free with the traditional sourness delivered from your choice of vinegar
Steps
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1
Done
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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. |
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2
Done
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add the butter, ghee and onions to a pan and cook on low - medium until the onions have softened nicely |
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3
Done
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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 |
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4
Done
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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 |
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5
Done
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add in your choice of marinated meat, coat well to stop drying out and allow to brown for a couple of minutes |
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6
Done
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add in 1/2 of the hot base, turn up the heat to medium high and allow to reduce by half and then add the remainder, stirring in well |
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7
Done
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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 |
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8
Done
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serve sprinkled with the remaining fresh coriander |
