Vindaloo (THERMO-NUCLEAR HOT) serves 4

---

Spices:
1tsp. Turmeric.
2tsp. Chilli powder.
1tsp. Black Pepper powder.
1tsp. Mustard (English or Dijon).
1½tsp. Cumin powder.

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

¼ 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.

---

[Print This Page]