Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Vindaloo => Topic started by: thomashenry on April 26, 2005, 09:38 AM
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Vindaloo for one:
Heat 2 tablespoons hof oil, fry a small ish squirt of garlic puree (teaspoon or so) for 20 secs. Add 1 cup of khris dhillon sauce, 1/2 a teaspoon of salt and as much chilli powder as you like fo make vindaloo strength. Blast on max heat for 5 miinutues, stirring all the time. Turn down the curry a bit. Add in: 1/2 a teaspoon of sugar, a small squiirt of tomato ketchup, and a teaspoon of spice (equal parts corinader, cumin, curry power and turmeric). Cook for a few more minutes, then stir in pre cooked chicken, and maybe a lump or two of potato, and teaspoon of chopped coriander roots and leaves, and a pinch of garam masala. Warm the chicken through, and turn off the heat. Transfer to a serving bowl, sprinkle with a further pinch of coriander.
Lovvvvely.
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has anyone else tried this ?
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No but sounds about right, I start with oil, cassier bark, bay leaf, tom paste
(sometimes adding at this stage vindaloo paste, seems to works well)
then add base sauce, after a while i add other spices as normal,
using a high heat and until the oil starts to separate (takes about 10-15 mins)
from the now quite think sauce.
I am looking at vindaloo here.