Vindaloo (made with base gravy)
A HOT DISH MADE WITH GARLIC, GINGER, SPICES AND VINEGAR

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Vindaloo (made with base gravy)

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Ingredients

Adjust Servings:
300ml Curry Base
3 tablespoons Oil (Vegetable)
1 Star Anise
1 Bay Leaf
1 tablespoon Garlic & Ginger Paste
2 Kashmiri Chillies (dry) soaked in hot water to soften then chopped into small bits
1 tablespoon Kashmiri Chilli (Powder)
1/4 teaspoon Salt
1/4 teaspoon Black Pepper (Powder)
1 tablespoon Mix Powder / Curry Powder
3 Cardamom Pods (seeds only) seeds only
3-4 teaspoons Chilli (Powder - Hot)
1/2 teaspoon Fennel (seeds)
1/2 teaspoon Coriander (Powder)
1/2 teaspoon Cumin (Powder)
1/4 teaspoon Turmeric (Powder)
2 tablespoons + 6 tablespoons of water Tomato (Paste)
1/4 cup Coriander (Fresh/Chopped)
2 Chilli (Green) chopped finely
6-8 pieces Meat, Vegetables, Paneer or Tofu
2 Tomato (Slices)
1/2 teaspoon Sugar
1 tablespoon Vinegar white,malt or cider (i use a mix of all 3)
1/4 teaspoon Garam Masala (Powder)
1/4 teaspoon Fenugreek Leaves (Kasoori Methi)

Vindaloo, a hot, spicy Indian dish. It's fantastic flavours come from the heavy use of vinegar, garlic and chilli spices. A hugely popular Indian restaurant meal, where it can be made with pork, beef, chicken, lamb, prawns, or veg

Features:
  • Base Gravy
  • Heat 4/5
Cuisine:

Ingredients

Directions

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Vindaloo, a hot, spicy Indian dish. It’s fantastic flavours come from the heavy use of vinegar, garlic and chilli spices. A hugely popular Indian restaurant meal, where it can be made with pork, beef, chicken, lamb, prawns, or veg

Looking for the from scratch base free version? it’s at https://thecurrykid.co.uk/recipe/vindaloo-the-king-of-curries-made-from-scratch/

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Steps

1
Done

add the oil to a pan on a medium heat and add in the star anise and bay leaf, fry for 30-60 seconds until they become aromatic

2
Done

add the garlic ginger paste, stir continuously for 30 seconds before adding in the chopped up dried chillies

3
Done

add the Kashmiri chilli powder, mix through and allow to fry gently for 30 seconds. Add a little base gravy 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

4
Done

now add the salt, pepper, spice mix, cardamom seeds, chilli powder, fennel, coriander powder, cumin and tumeric. Mix in well to form your vindaloo paste adding a spoon of base if required to keep the paste loose and fry or a minute

5
Done

turn up the heat to high and add in the watered down tomato paste and mix thoroughly. Allow to cook out for 30 seconds

6
Done

sprinkle over the coriander, fresh chopped green chillies and meat and stir through well ensuring the meat is covered in sauce to prevent drying out and fry for a couple of minutes

7
Done

add in the tomato slices along with any remaining base gravy. Stir through and then mix in the sugar

8
Done

tip in the vinegar and garam masala, stir through and remember to remove the whole spice (star anise and bay leaf)

9
Done

sprinkle over the kasuri methi and allow to reduce to your desired consistency without stirring unless the sauce looks like it's about to burn

thecurrykid

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