VINDALOO from scratch without base gravy (British Indian Restaurant/BIR)

Made from scratch this vindaloo recipe is a deliciously flavoured hot dish made with garlic, ginger, spices and vinegar

Full recipe, step by step instructions and video at https://thecurrykid.co.uk/recipe/vind...

All my recipes can be found at https://thecurrykid.co.uk/

If you already have curry base made you can save time using my Vindaloo made with base gravy version at https://thecurrykid.co.uk/recipe/vind...

Ingredients ##

######## IMPORTANT: Chilli powder heat can vary dramatically between brands and freshness. I recommend you initially use less than required as you can always add more ########

4 tbsp Oil (Vegetable)
2 Bay Leaf
1 inch Cassia Bark (Cinnamon Stick)
2 Cardamom Pods (slightly cracked)
10 Peppercorns
1/4 tsp Fennel seeds
1.5 Onion
1 tsp Ginger Grated
1.5 tsp Garlic Grated
1/2 tsp Salt
1.5 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
1 tsp Coriander Powder
3/4 tsp Cumin Powder
4 tsp Chilli Powder (3 tsp madras hot / 2 tsp hot / 1 tsp med / ½ tsp mild)
2.5 tbsp Tomato Paste
1/2 Tomato Slices
1 tsp Vinegar
6-8 pieces of meat, vegetables, tofu or paneer
250 ml Water

Method ##

1. Heat oil and fry bay leaves, cinnamon, cardamom, pepper corns, and fennel seeds for a minute

2. Add the onion and fry until softened and gently caramelized (Add more oil or water is they start to dry up)

3. Add the ginger and garlic and salt, turn down the gas and cook for a few minutes

4. Add the turmeric, garam masala, coriander and cumin, chilli according to heat required (see above) and the tomato puree. If looking dry add more oil or water

5. Add the water, meat, tomato (optional) and white vinegar (optional)

6. Add more oil or water if sauce is too thick and simmer to your desired consistency until the oil rises

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