Winter is the perfect time for a spicy curry. I had been asked to create a Vindaloo for a lovely lady. This is knock your socks off hot! Cut down on the dried chillies to reduce the heat.
5 dried chillies
2cm piece of ginger grated
8 garlic cloves
1 tablespoon of Vindaloo spice
1 cinnamon stick
1/2 a star anise
1/4 teaspoon fennel seeds
4 tablespoons apple cider vinegar
1 tablespoon tamerind paste
Grind spices until a paste is formed. You can freeze this paste to make a vindaloo at a moments notice.
Method for Curry:
3 large onions diced finely
2 tablespoons of oil
750g diced beef, lamb, chicken or pork
6 Curry leaves (I used bay leaves as I had run out of curry leaves)
1 teaspoon of Salt
Fry onions in oil until slightly brown.
Serve with steamed rice and other accompaniments.
Please note to reduce heat, reduce the amount of chilli. Adding in a tin of tomatoes can also help to reduce the heat rating.