Vindaloo base

Yield: 4 Servings

Measure 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

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.

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