|
 |
 |
 |
 |
|
|
|
Vindaloo Basesauces, curry, ethnic, indian, spice 1 recipe mild curry base 1/2 teaspoon turmeric 1 teaspoon ground black pepper 1/2 spanish onion, peeled and sliced 2 teaspoon garam masala 1 tablespoon fenugreek leaves 1 tablespoon vinagar, (any) 1 potato pieces boiled,(2x2) 1 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.
|
|
 
 |
|
|
|
