Vindaloo Curry Sauce Recipe Bir Curry House Style Food

VINDALOO CURRY SAUCE RECIPE - BIR CURRY HOUSE STYLE

Steps:

• Heat the oil over medium-high heat and then throw in the cardamom pods, star anise and bay leaf. Allow these ingredients to infuse into the oil for about 30 seconds and then add the garlic ginger paste.
• Stir the garlic ginger paste into the spice infused oil and then add all the chopped chillies. Fry these for about 30 seconds and then add the ground spices and fry for a further 30 seconds.
• Your pan might be looking a bit dry at this point. Add the tomato puree and about half of the base sauce and bring to a simmer. Only stir if it looks like the sauce is sticking to the pan.
• At this point, you could add the main ingredient of your choice such as chicken, lamb or paneer. You could also just carry on making the sauce and add a main ingredient when you heat it up to serve.
• Add the vinegar and then the fenugreek leaves by rubbing them between your fingers. Add the pre-cooked potato and garnish with coriander (cilantro).
• Season with salt to taste.

CURRY VINDALOO

Steps:

• Pound green chilli, garlic, ginger and cayenne together with salt in a mortar until smooth.
• Add vinegar (or use a blender).
• Marinate the meat in this for 2 hours.
• Save the marinade.
• Heat the oil with cumin, coriander and peppercorns.
• When hot, add the meat and onion and broil on high heat until brown.
• Add the marinade, sugar and tomato purée.
• Add water and salt if necessary.
• Let simmer until meat is done and the sauce has thickened (circa 30 minutes).
• Remove from heat.
• Add tomatoes, chilli and brandy and serve with basmati rice and maybe some yoghurt sauce to compensate the heat.

VINDALOO CURRY PASTE

Steps:

• Place all ingredients in food processor and blend for 20 seconds or until smooth.
• Store refrigerated in an airtight container for up to two weeks.
• May freeze for up to 2 months.
• Use as directed in recipes.