Authentic Vindaloo     


Descriptionprepare to sweat!
Curry TypeVindaloo
StrengthNuclear
DifficultyModerate
Sourcenot available
VegetarianNo
VeganNo
Time to prepare1\2 hr
Time to cook2hrs
No. of servings4
Ingredients750g diced beef
1 large onion diced
1 clove garlic
2 whole star anise
1 cinnamon stick
100ml ghee

PASTE
2 cloves garlic
75g ground coriander
60g HOT chilli powder
5g salt
20g turmeric
1 large onion
4 birdseye chillies

ALSO
400g tin tomatoes
150ml white vinegar
2 cups water

InstructionsMETHOD
Blend paste ingredients and lightly fry until fragrant in ghee.
Add beef, onion, garlic, star anise and cinamon stick and fry until beef is sealed then add tin tomato, vinegar and water. Cook for 1hr atleast, best if cooked for 2-2 1\2 hrs.
NotesThis is from a genuine indian chef, it is verging on a tindaloo, the flavour is fantastic and the heat is intense.
If desired serve with peasent bread.
2 cups wholemeal flour
5g salt
1 tsp crushed garlic
175ml water
Mix until a dough forms, roll very thin and cut into 6 pices and pan fry both sides.
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