How to Make Vindaloo from Scratch (British Indian Restaurant / Bir Style)

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Courtney Gill

4 tbsp Oil (Vegetable)

2 Bay Leaves

1 inch Cassia Bark (Cinnamon Stick)

2 Cardamom Pods

10 Peppercorns

¼ teaspoon of Fennel seeds

1.5 Onions grated as fine as possible

1 teaspoon of Ginger Grated

1.5 teaspoon of Garlic Grated

½ teaspoon of Salt

1.5 teaspoon of Turmeric Powder

½ teaspoon of Garam Masala Powder

1 teaspoon of Coriander Powder

¾ teaspoon of Cumin Powder

4 tsp Hot Chilli Powder (3 tsp madras hot / 2 tsp hot / 1 tsp med / ½ tsp mild)

2.5 tablespoons of Tomato Paste

½ Tomato Slices

1 teaspoon of Vinegar

6 to 8 pieces Meat, vegetables, tofu or paneer

part boiled potatoes (optional)

250 ml Water (approximately)

Heat oil and fry bay leaves, cinnamon, cardamom, peppercorns, and fennel seeds for a minute

Add the onion and fry until softened and gently caramelized (Add more oil or water is they start to dry up)

Add the ginger and garlic and salt, turn down the gas and cook for a few minutes

Add the turmeric, garam masala, coriander and cumin, chilli according to heat required (see above) and the tomato puree. If looking dry add more oil or water

Add the water, meat, tomato, part boiled potatoes (optional) and white vinegar

Add more oil or water if sauce is too thick and simmer to your desired consistency until the oil rises

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