Ingredients
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3 tablespoons Vegetable Oil
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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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2 tablespoons Tomato Pastewater down with 6 tablespoons of water
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2 Dry Kashmiri Chillieschopped into small bits
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2 Green Finger Chilliessliced finely
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1 tablespoon Kashmiri Chilli Powder
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1 tablespoon Mix Powder / Curry Powder
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3 teaspoons Chilli Powder (Hot)
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1/2 teaspoon Fennel (seeds)
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1/2 teaspoon Coriander Powder
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1/2 teaspoon Cumin Powder
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1/4 teaspoon Salt
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1/4 teaspoon Black Pepper Powder
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1/4 teaspoon Turmeric Powder
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3 Cardamom Pods (seeds only)seeds only
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300ml Curry Base
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6-8 pieces Meat / Veg / Paneer
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2 Sliced Tomato
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1/4 teaspoon Fenugreek Leaves (Kasoori Methi)
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1/4 cup Fresh/Chopped Coriander
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1/2 teaspoon Sugar
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1 tablespoon Vinegarwhite, malt or cider
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1/4 teaspoon Garam Masala Powder
Directions
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/
Steps
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1
Done
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add the oil to a pan on a low heat and add in the star anise and bay leaf, fry for 30-60 seconds stirring occasionally until they become aromatic |
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2
Done
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add in the garlic and ginger paste, tomato puree, Kashmiri and finger chillies, stir continuously for around 30 seconds |
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3
Done
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add the Kashmiri chilli powder, mix powder, chilli powder, fennel seeds, coriander powder, cumin powder, salt, ground black pepper, turmeric and cardamom pod seeds |
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4
Done
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mix well to form your vindaloo paste adding a small amount of base at any time if required to keep the paste loose and fry gently until the oil separates |
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5
Done
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add in your choice of protein, sliced tomatoes and methi leaves coat in the masala and allow to cook for a couple of minutes |
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6
Done
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turn the heat up to high, add the curry base, incorporate well and allow to reduce for 5 minutes stirring occasionally to prevent any sticking |
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7
Done
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allow to reduce until your protein is cooked through and the sauce is the thickness you require |
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8
Done
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sprinkle over the fresh chopped coriander, sugar, vinegar and garam masala, stir through and serve |
