Ingredients
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3 tbsp Oil (Vegetable)
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2 Bay Leaf
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1 inch Cassia Bark (Cinnamon Stick)
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2 Cardamom (Pods)
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10 Pepper Corn
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1/4 tsp Fennel (seeds)
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1 Onion (brown/white)grated
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1 tsp Ginger (Grated)
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1.5 tsp Garlic (Grated)
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1/2 tsp Salt
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1 tsp Turmeric (Powder)
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1/2 tsp Garam Masala (Powder)
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1 tsp Coriander (Powder)
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1/2 tsp Cumin (Powder)
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4 tsp Chilli (Powder - Hot)(3 tsp madras hot / 2 tsp hot / 1 tsp med / ½ tsp mild)
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2 tbsp Tomato (Paste)
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250 ml Curry Base
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1/2 Tomato (Slices)Optional
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1 tsp VinegarOptional - White
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1/2 cup PotatoOptional - boiled
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6-8 pieces Meat
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.
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Steps
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1
Done
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Heat oil and fry bay leaves, cinnamon, cardamom, pepper corns, and fennel seeds for a minute |
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2
Done
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Add the onion and fry until caramelised |
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3
Done
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Add the ginger and garlic and salt, turn down the gas and cook for a few minutes |
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4
Done
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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 |
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5
Done
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Add base gravy, meat, tomato (optional), potato (boiled - optional) and white vinegar (optional) |
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6
Done
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Add water if sauce is too thick and simmer to your desired consistency until the oil rises |
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7
Done
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Serve and enjoy |
