Vindaloo recipes
Our top 3 of 4 Vindaloo recipes
Ingredients
- 1 ½ tbsp grainy mustardPommery Moutarde de Meaux
- 1 ½ tsp Ground cumin
- 1 ½ tsp Turmeric powder
- ½-1 tsp cayenne pepper
- 1 tsp salt
- 1 tsp red wine vinegar
- 3 tbsp Oil
- 1 small onion fine ½ rings
- 8 cloves garlic- pulp
- 1 ¼ pounds pork/ lamb boned shoulder cut in cubes
- ½ cup coconut milk
Method
- 1. Combine mustard, cumin, turmeric, cayenne pepper, salt and vinegar in a cup. Mix well.
- 2. Heat oil in non stick pan. Add onion, fry till med brown. Add garlic. Stir and fry for 30 seconds. Put in the spice paste. Stir and fry for 3 minutes. Then add coconut milk .Add 2/3 cup water if you are cooking continuously in a pressure cooker or 1 cup water if cooked in a pan.
- 3. Add in the lamb cubes and cover and bring up pressure in cooker and simmer and cook for 20 mins or 60-70 mins in pan.
Vaishali has contributed to these popular cooking recipes:
Tips
If you want to make a 'saucier' curry, more like the one you would be served in an Indian restaurant, just add 400g Passatta or a tin of chopped tomatoes.
1 Comments
-
Lesley Brown Sun Jun 24 2012 • Reply
This sounds like a curry I had on Goa beach many years ago...it was wonderful.!
Ingredients
- 450g Pork, Diced
- 1 Large Onion
- 4 Cloves Garlic
- 1 Thumb Sized Piece Ginger
- 3 Whole Red Chillies
- 3 Tbsp Red Wine Vinegar
- ½ Tsp Ground Coriander
- ½ Tsp Ground Cumin
- ½ Tsp Ground Cinnamon
- ½ Tsp Mustard Powder
- 2 Cardamon Pods (Seeds Only - Ground)
- 2 Cloves (Ground)
- ½ Tsp Salt
- ½ Tsp Freshly Ground Black Pepper
- 1 Handful Fresh Coriander Leaves
Method
- Roughly chop half of the onion, garlic, ginger and chillies and blend along with the red wine vinegar to a paste. Remove the seeds from one, two, or all three of the chillies, depending how hot you like it.
- Brown the pork in a pan with a splash of olive oil, then add the other half onion until it turns translucent.
- Add the spices and cook for a minute or so, then add the paste mixture.
- Simmer the curry for an hour, until the meat is tender, adding a splash of water as required to keep the sauce loose.
- Add the chopped coriander leaves shortly before serving, just allowing them to wilt.
- Serve with basmati rice or naan.
daviemuir has contributed to these popular cooking recipes:
Be the first to comment
Add commentIngredients
- 170g Lentils (Red and Green)
- 1 Onion
- 90g Spinach Leaves
- 2 tbspn PATAK'S VINDALOO PASTE
- Handful Coriander Leaves
Method
- 1. Chop the onion and put it in a pot with the lentils. Fill the pot with water and then bring it to the boil and simmer until the lentils have gone soft.
- 2. Mix in the spinach and the Vindaloo paste and leave to simmer for another 5 mins.
- 3. Chop the coriander and add most of it to the mixture. Mix in and take the pot off the heat. Leave it to cool down for 15 mins.
- 4. Serve with rice and the rest of the coriander to garnish.
- 5. ENJOY :)!!!
Be the first to comment
Add comment