Vindaloo Base
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons ghee or vegetable oil 1 teaspoon garlic puree 1/2 teaspoon turmeric
1 teaspoon ground black pepper 2-4 teaspoon ground red pepper (cayenne) 1/2 Spanish onion, peeled and thinly sliced
1 tablespoon curry paste (storebought or homemade) or mild curry powder (storebought or homemade) 1-1/2 to 1-3/4 cups curry masala sauce 2 teaspoons tomato puree
1 teaspoon salt akhni stock or water 6-8 (2-inch) pieces potato, boiled
2 teaspoon garam masala (storebough or homemade) 1 tablespoon dry fenugreek leaves 1 tablespoon vinegar



1 Heat the ghee, and stir-fry the garlic for 1 minute.
2 Make a water paste of the turmeric, black pepper and red pepper. Add to the garlic and fry for 1 minute. Add the onion curry paste and fry for 2 minutes.
3 Add the masala sauce, using less if you want a dry curry and more for a liquid sauce. Stir-fry for a couple of minutes, then add the tomato puree and salt.
4 To obtain the correct consistency, either add akhni stock or water to taste. (You may need to add a little oil as well to keep the correct texture.) Add the potatoes and the remaining ingredients. Simmer for 5 minutes.
5 Add your principal ingredient 1-1/2 pounds meat, chicken, seafood, or vegetables for 4 people and when hot, serve.

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