Ingredients
-
3 tbsp Oil (Vegetable)
-
2 Bay Leaf
-
1 inch Cassia Bark (Cinnamon Stick)
-
2 Cardamom (Pods)
-
10 Pepper Corn
-
1/4 tsp Fennel (seeds)
-
1 Onion (brown/white)grated
-
1 tsp Ginger (Grated)
-
1.5 tsp Garlic (Grated)
-
1/2 tsp Salt
-
1 tsp Turmeric (Powder)
-
1/2 tsp Garam Masala (Powder)
-
1 tsp Coriander (Powder)
-
1/2 tsp Cumin (Powder)
-
4 tsp Chilli (Powder - Hot)(3 tsp madras hot / 2 tsp hot / 1 tsp med / ½ tsp mild)
-
2 tbsp Tomato (Paste)
-
250 ml Curry Base
-
1/2 Tomato (Slices)Optional
-
1 tsp VinegarOptional - White
-
1/2 cup PotatoOptional - boiled
-
6-8 pieces Meat, Vegetables, Paneer or Tofu
Directions
A deliciously flavoured hot dish made with garlic, ginger, spices and vinegar
This recipe requires Base Gravy. Make some first or use our identical Vindaloo (made from scratch) version.
(Visited 88,943 times, 1 visits today)
Steps
|
1
Done
|
Heat oil and fry bay leaves, cinnamon, cardamom, pepper corns, and fennel seeds for a minute |
|
2
Done
|
Add the onion and fry until caramelised |
|
3
Done
|
Add the ginger and garlic and salt, turn down the gas and cook for a few minutes |
|
4
Done
|
Add the turmeric, garam masala, coriander and cumin, chilli according to heat required (see above) and the tomato puree. If looking dry add more oil or water |
|
5
Done
|
Add base gravy, meat, tomato (optional), potato (boiled - optional) and white vinegar (optional) |
|
6
Done
|
Add water if sauce is too thick and simmer to your desired consistency until the oil rises |
