Vindaloo Base
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India
Known as an Indian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 1 teaspoon Ground Black Pepper
- Water
- 2 teaspoons Garam Masala
- 1 tablespoon Fenugreek leaves
- Potato pieces boiled,(2"x2")
- 1 Recipe mild curry base
- 1/2 Spanish Onion, peeled and sliced
- Chilli Powder 2-4 teaspoons
- 1/2 teaspoons Turmeric
- 1 tablespoon Vinagar, (any)
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon