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.

In a Mortar and Pestle, prepare your spice paste. I used:

5 dried Chillies
2cm piece of ginger, grated
8 garlic cloves
1 tablespoon of Vindaloo spice
6 Cloves
1 Cinnamon stick
1/2 a Star Anise
1/4 teaspoon Fennel seeds
4 tablespoons Apple Cider Vinegar
1 tablespoon Tamarind paste

Grind spices until a paste is formed. You can freeze this paste to make a Vindaloo at a moments notice.

Curry Ingredients: 

Spice paste
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
500ml water

Method:

Fry onions in oil until slightly brown.

Add in spice paste and fry for 2-3 minutes.

Add protein and fry for another 2 minutes.

Then add water. Simmer gently until a thick sauce is formed.

This recipe would be perfect in the slow cooker as well. Place all ingredients in slow cooker and cook on low for 6 hours.

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.