Vindaloo from scratch without base gravy 🌶️🌶️🌶️🌶️ (British Indian Restaurant / BIR Style Taste)

Made from scratch this hot, spicy dishes fantastic flavours come from the use of vinegar, garlic and chilli spices. A hugely popular Indian restaurant meal, where it can be made with beef, chicken, lamb, prawns, or veg

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Heat

The heat in this dish comes from the chilli powder and green fresh chillies. Kashmiri chillies are normally mild and used more for colour but check the label first as some are sold as "hot". If you fancy a vindaloo but hate heat simply leave out the green chillies and chilli powder.

3-4 tsp chilli (very hot)(vindaloo heat)
2 tsp chilli (hot)(madras heat)
1 tsp chilli (mild)(pathia heat)


Ingredients

3-4 tablespoons of oil
1 small grated onion
1 star anise
1 bay leaf
1 tablespoon of garlic and ginger paste
2 Kashmiri chillies
2 chilli green
1 tablespoon of Kashmiri chilli powder
3-4 teaspoons of hot chilli powder
1 tablespoon of mix powder or curry powder
3/4 teaspoon of coriander powder
3/4 teaspoon of cumin powder
1/2 teaspoon of fennel seeds
1/2 teaspoon of turmeric powder
1/2 teaspoon of salt
1/4 teaspoon of black pepper powder
3 cardamom pods, seeds only
2.5 tablespoons of tomato paste mixed with 7 tablespoon of water
1/4 cup of fresh/chopped coriander
6-8 pieces meat, vegetables, paneer or tofu
2 tomato slices
1 teaspoon of sugar
1 tablespoon of vinegar
1/4 teaspoon of garam masala powder
1/4 teaspoon of fenugreek leaves kasoori methi
400ml hot water

Method

1. add the oil to a pan on a medium heat and add in the star anise and bay leaf, fry for 30-60 seconds stirring occasionally until they become aromatic
2. add in the onion, garlic and ginger paste, fresh and chopped up Kashmiri chillies, stir continuously for around 30 seconds
3. add the Kashmiri chilli powder, mix through and allow to fry gently for a minute. Add a little water if it's looking dry, it's fine to add some at any time when needed. Remember you're looking to gently fry the spices, not burn them
4. now add the chilli powder, spice mix, coriander powder, cumin, sugar, fennel, salt, turmeric, pepper and cardamom seeds. Mix in well to form your vindaloo paste adding a small amount of water at any time if required to keep the paste loose.
5. continue to fry or a further minute. If you ever have gritty or grainy curries it’s most likely that you are not cooking out your spices for long enough at this stage
6. turn up the heat to high and add in the watered-down tomato paste and mix thoroughly. Allow to cook out for 30 seconds
7. sprinkle over the fresh chopped coriander then add your choice of protein, then stir through well ensuring the meat is covered in sauce to prevent drying out.
8. add a little more water if required and fry for a couple of minutes
9. add in the tomato slices, any remaining watery and stir through before adding the sugar
10. tip over the vinegar and garam masala, stir through and remove the star anise and bay leaf. Have a play around with which vinegar you prefer.
11. sprinkle over the dried fenugreek leaves and allow to reduce to your desired consistency without stirring unless the sauce looks like it's about to burn

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