Ingredients
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300ml Curry Base
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3 tablespoons Oil (Vegetable)
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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 Kashmiri Chillies (dry)soaked in hot water to soften then chopped into small bits
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1 tablespoon Kashmiri Chilli (Powder)
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1/4 teaspoon Salt
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1/4 teaspoon Black Pepper (Powder)
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1 tablespoon Mix Powder / Curry Powder
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3 Cardamom Pods (seeds only)seeds only
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3-4 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 Turmeric (Powder)
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2 tablespoons + 6 tablespoons of water Tomato (Paste)
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1/4 cup Coriander (Fresh/Chopped)
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2 Chilli (Green)chopped finely
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6-8 pieces Meat, Vegetables, Paneer or Tofu
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2 Tomato (Slices)
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1/2 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)
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 medium heat and add in the star anise and bay leaf, fry for 30-60 seconds until they become aromatic |
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2
Done
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add the garlic ginger paste, stir continuously for 30 seconds before adding in the chopped up dried chillies |
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3
Done
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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 |
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4
Done
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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 |
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5
Done
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turn up the heat to high and add in the watered down tomato paste and mix thoroughly. Allow to cook out for 30 seconds |
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6
Done
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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 |
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7
Done
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add in the tomato slices along with any remaining base gravy. Stir through and then mix in the sugar |
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8
Done
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tip in the vinegar and garam masala, stir through and remember to remove the whole spice (star anise and bay leaf) |
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9
Done
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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 |
