Coriander Seed, Turmeric, Chilli Powder, Cumin Seed, Black Pepper, Cinnamon, Green Cardamom Seed, Cloves.Description
This medium - hot full flavoured spicy Vindaloo is great for beef, lamb and chicken.Vindaloo Curry
60mls oil, 200g finely diced onion, ½ tbsp ginger paste, 1 tbsp garlic paste, 200g finely chopped tomatoes, 2tbsp (25g) Vindaloo Curry Masala, 1kg your choice of chicken, lamb, beef or pork, 2 cups boiling water, 250g new potatoes, salt to taste. Heat the oil in a pan, add the onions, ginger and garlic and fry until golden brown. Add the tomatoes and fry until soft and thick, stirring well. Add the Vindaloo Curry Masala stirring well and frying until aromatic. Add the meat and fry on high heat sealing the meat well. Add the water and bring to a boil and cook until the meat is tender and the liquid has reduced. Add the potatoes and salt to taste. Cook until tender. Serve with rice and raita.
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