Vindaloo base
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Recipe mild curry base | |
| ½ | teaspoon | Turmeric |
| 1 | teaspoon | Ground Black Pepper |
| ½ | Spanish Onion, peeled and sliced | |
| 2 | teaspoons | Garam Masala |
| 1 | tablespoon | Fenugreek leaves |
| 1 | tablespoon | Vinagar, (any) |
| Potato pieces boiled,(2\"x2\") | ||
| Chilli Powder 2-4 teaspoons | ||
Directions
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.