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:
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 Vinegar Optional - White
1/2 cup Potato Optional - boiled
6-8 pieces Meat, Vegetables, Paneer or Tofu

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Vindaloo is an Indian curry dish popular in the region of Goa, Vasai, the surrounding Konkan, Kerala and many other parts of India

Features:
  • Heat 4/5
Cuisine:

Ingredients

Directions

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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.

Made using base gravy this VINDALOO recipe is a deliciously flavoured hot dish made with garlic, ginger, spices and vinegar
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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

thecurrykid

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