Vindaloo Curry

1. 1

   In a small bowl combine Vindaloo Marsala, Vinegar, Salt, Cayenne and Brown Sugar.

2. 2

   Place ginger and garlic in a food processor or blender and process with a little water to make a slurry. Pour slurry in a small bowl and reserve.

3. 3

   In a large frying pan, heat oil over medium heat and saute onions until about half are dark brown the rest uneven colour (you need some caramelised onions for thir flavour). Drain as much oil as possible from onions and reserve oil. Place onions in food processor or blender along with Vindaloo paste and a little water. Process to a paste adding water as necessary.

4. 4

   Return oil the pan and heat to meduim and fry ginger/garlic slurry until most of the water has evaporated. Add meat and brown on all sides. Add coriander and tumeric and stir fry for 30 seconds. Add chicken broth and stir. Add onion paste and Tomato Puree and stir. Add potatoes (if using). Bring to a boil and then simmer, covered, over low heat for 30 mins. stirring occasionally. Add Methi, MSG (if using) and Garam Marsala and simmer another 15 mins. or longer if desired. Check seasoning adding salt and extra cayenne to taste. Serve hot over rice and sprinkle with cilantro.

No additional tips available.