Ingredients
-
300ml Water
-
3-4 tablespoons Vegetable Oil
-
1 small grated or very finely chopped Brown/White Onion
-
1 Star Anise
-
1 Bay Leaf
-
1 tablespoon Garlic & Ginger Paste
-
2 Dry Kashmiri Chilliessoaked in hot water to soften then chopped into small bits
-
1 tablespoon Kashmiri Chilli Powder
-
1/2 teaspoon Salt
-
1/4 teaspoon Black Pepper Powder
-
1 tablespoon Mix Powder / Curry Powder
-
3 Cardamom Pods (seeds only)seeds only
-
3-4 teaspoons Chilli Powder (Hot)
-
1/2 teaspoon Fennel (seeds)
-
3/4 teaspoon Coriander Powder
-
3/4 teaspoon Cumin Powder
-
1/2 teaspoon Turmeric Powder
-
2.5 tablespoons + 6 tablespoons of water Tomato Paste
-
1/4 cup Fresh/Chopped Coriander
-
2 Green Chillichopped finely
-
6-8 pieces Meat, Vegetables, Paneer or Tofu
-
2 Sliced Tomato
-
1 teaspoon Sugar
-
1 tablespoon Vinegarwhite,malt or cider (i use a mix of all 3)
-
1/4 teaspoon Garam Masala Powder
-
1/4 teaspoon Fenugreek Leaves (Kasoori Methi)
Directions
Made from scratch without base gravy this Vindaloo is 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 base gravy version? it’s at https://thecurrykid.co.uk/recipe/vindaloo-made-with-base-gravy-the-ultimate-vindaloo/
Steps
1
Done
|
add the oil to a pan on a low-medium heat and add in the star anise, bay leaf, and very finely grated (or pureed) onions fry for 30-60 seconds until they become aromatic |
2
Done
|
add the garlic ginger paste, stir continuously for 30 seconds before adding in the chopped up dried chillies |
3
Done
|
add the Kashmiri chilli powder, mix through and allow to fry gently for 30 seconds. Add a little hot water 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 |
4
Done
|
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 hot water if required to keep the paste loose and fry or a minute |
5
Done
|
turn up the heat to high and add in the watered down tomato paste and mix thoroughly. Allow to cook out for 30 seconds |
6
Done
|
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 |
7
Done
|
add in the tomato slices along with any remaining hot water. Stir through and then mix in the sugar |
8
Done
|
tip in the vinegar and garam masala, stir through and remember to remove the whole spice (star anise and bay leaf) |
9
Done
|
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 |