Vindaloo Base

Ingredients

1 recipe mild curry base 1/2 tsp turmeric 1 tsp ground black pepper 1/2 spanish onion, peeled and sliced 2 tsp garam masala 1 tbsp fenugreek leaves 1 tbsp vinagar, (any) 1 potato pieces boiled,(2x2) 1 chilli powder 2-4 teaspoons	Advertisements

Preparation
 
1. Proceed with stage 1 of mild curry base. 2. Make a water paste of
the turmeric, pepper and chilli powder, then add and fry for 1
minute. Add the onion, stir- frying for 2 minutes 3. Continue with
stage 2 to 5 of mild curry base. 4. Add the potatoes and remaining
ingredients at the end of stage 5. 5. Serve after a minimum of 5
minutes simmering, or when ready. NOTE: For a Tindaloo just add more
chilli powder to taste.

 

 
Servings: 4

 

Vindaloo Paste
From this you can "vindaloo" anything you want chicken, beef, pork, tofu, or just plains veggies. Place all the spices and the salt in a mixing bowl and stir in the vinegar. Keep blending with a spoon until a paste is formed. Heat the oil in a sauce pan over medium (Upload by user)

Vindaloo
"Vinegar is a preservative & therefore the vindaloo may be kept in the refrigerator for several days before using. In fact, the flavour are intensified if the vindaloo is eaten one or two days before cooking, warm slightly. ... The vindaloo requires that a substantial a (Upload by user)