|Description||Not fast to make, but worth the effort.|
|Source||mix of authentic Vindaloo recipes|
|Time to prepare||1 hour or so|
|Time to cook||90 minutes|
|No. of servings||8-10|
|Ingredients||Dry Spice Mix:
2 teasp. cumin seeds
2 teasp. black peppercorns
1 teasp. cardamon seeds
3 inches cinnamon
1 1/2 teasp. black mustard seeds
1 teasp. fennugreek seeds
1 to 1 1/2 pounds stewing meat
5 tbsp. white vinegar
1 teasp. salt
1 teasp. extra hot ground chili (Rani)
1 teasp. brown sugar
2 Star Anise, whole
another 3 inches cinammon
6 Thai chili peppers (with seeds)
10 tbsp. cooking oil
1 large yellow onions
6 tbsp. water
1 inch cube ginger
10 cloves garlic
1 tbsp. ground corriander
1/2 teasp. ground tumeric
5 medium size white potatos, peeled and quartered
14 ounce tin whole or peeled tomatoes
6 ounce tin tomato sauce
|Instructions||Note: (I cook meat/chicken separately and keep them apart from curry mixes so I can store the curry in the fridge longer)
1. Fry the meat in oil with star anise and 1 stick cinnamon until brown. Remove spices and add meat to hot water. Bring to boil, then simmer while you prepare the rest. You want to simmer the meat about 90 minutes.
2. Measure ingredients for Dry Spice Mix, and except for the cinammon, roast in hot pan (no oil) and grind all in coffee grinder. Set aside. Cut Thai chilis and set aside in fridge.
3. Combine in bowl the vinegar, salt, ground chili powder and brown sugar. Set in fridge. Also peel and cut the potatoes and set in fridge.
4. Cut onion into rings; cut garlic quite roughly; cut ginger finely. Set garlic and ginger aside together.
5. Saute the onions in oil until really brown. Retaining the oil in the wok, transfer the cooked onions to a food processor or blender. Add the raw chopped garlic, the ginger, now the 6 tbsp. water and blend to a smooth paste.
6. Bring the heat back up on your oil. Saute the onion-garlic-ginger paste with Thai chilies until browning slightly.
7. Add the corriander and tumeric powder and stir a few seconds. Add the Dry Spice mix and stir. Add the vinegar-brown sugar wet mix and stir.
8. Add tomatoes, tomato sauce and potatoes. Bring to a boil and let simmer 1 hour. I also add a splash of vinegar 5 minutes before it
|Notes||This vindaloo isn|
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