Vindaloo (curry)

Yield: 8 Servings

Measure Ingredient
2½ pounds Meat (your choice)
2 larges Onions
2 teaspoons (level) tumeric
2 teaspoons (level) ground ginger -or-
1 1.5-inch piece of fresh ginger
2 teaspoons Chile pepper; or more (or whatever your favourite chili is) this is traditionally a hot curry - so go for it
½ teaspoon Cinnamon
2 teaspoons (level) garum masala
1 teaspoon (level) salt
3 tablespoons Vinegar (malt ((English Pub vinegar)) is best) (up to)
4 ounces Butter or ghee (up to)
8 Cloves garlic
2 teaspoons Mustard seeds
1 tablespoon Brown sugar (optional - but i prefer it).
1 onion for about 1 hour

Date: Sat, 24 Feb 1996 15:55:15 +1300 (NZDT) To: gghosey@... From: D <ddingle@...> Hi Glen..... Anyway, I thought you might be interested in a couple of my favourite Indian recipes I have used for quite some time. They were part of an Indian cookery course a friend attended. Neither recipe is particularly hot as far as the ingredients go - but they taste pretty damned good and you can always adjust the heat to your own liking: 1. Cut meat into pieces. Soak in yoghurt, salt, crushed garlic, ginger and 2. Slice the second onion. Heat the butter. Add onion and crushed poppy seeds. Cook for a couple of minutes and then remove from heat. Add all the remaining spices. Return to the heat, mix well and add meat and marinade.

3. cook over medium to low heat until the meat is cooked and yoghurt almost dried up.

4. NB You can leave it as a gravy curry by cooking on a low heat to prevent yoghurt from drying up...

5. NB Mustard oil works well for this dish.

6. if you prefer a less dry dish, add a can of tinned tomatoes and cook until meat is tender or put in a suitable covered dish the oven at about 180 c for

90 mins or so.

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