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 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

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Features:
  • Heat 4/5
Cuisine:

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

  • 20 minutes
  • Serves 1
  • Easy

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.

 

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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

7
Done

Serve and enjoy

thecurrykid

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