Vindaloo (THERMO-NUCLEAR HOT) serves 4 
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Spices:
1tsp. Turmeric.
2tsp. Chilli powder.
1tsp. Black Pepper powder.
1tsp. Mustard (English or Dijon).
1tsp. Cumin powder.

3Tbl. Cooking Oil.
Salt (a large pinch or two).
Vinegar.
Lemon Juice.
Fresh Coriander (for garnish).

 of a 400g. Tinned Coconut Milk.
1 Large Onion (diced).
6 Cloves of Garlic (chopped).
1 Large Potato (cubed, par-boiled and drained).
Pre-cooked Meat (optional).

Method:
Combine all the Spices and make a smooth paste with Vinegar.
Fry the Onion with 3Tbl. oil in a saucepan until golden.
Add chopped Garlic and fry for 1 minute.
Add the Spice paste and stir fry for 1 minute.
Add at least 100ml. Coconut Milk and pinch of Salt, simmer for 15 minutes (add more Coconut Milk if it becomes too thick).
Add Potatoes and pre-cooked Meat pieces (optional).
Add 1Tbl. Lemon juice, simmer for another 5 minutes or until the Potato is fully cooked.

Garnish with Fresh Coriander, serve immediately with rice or breads. 