Introduced by the Portuguese as a way of flavouring the meat they had preserved in wine, vindaloo has made it to the top ten curry dishes and normally is seen as the dish very drunk or very brave people have in the curry house.
This is our version of this curry, although primarily for meat this recipe can be adapted for chicken and also vegetarian tastes.
The combination of spices make this a dish full of flavour not just mouth burning hot.
Other ingredients you will require:-
500g beef, pork or chicken (diced)
2 large onions (sliced)
6 cloves of garlic (chopped)
8 tablespoons vegetable oil
2 tablespoons vinegar
300ml of water
Salt to taste
The Spice pack is included
Serves 3-4 people
*Remember if you are using chicken for this recipe the cooking time will be much shorter.
Cumin, Chilli, Pepper, Cloves, Cinnamon, White Poppy Seeds, Fenugreek, Garam Masala
(may contain nuts)
Weight: 21g per pack