Vindaloo Masala with Shivani's Vindaloo Masala Spice
1 lb boneless pork or chicken breast or lamb, cut into 1 inch cubes
2 tbs oil
2 tbsp Ginger garlic paste (use fresh)
1 cup crushed tomatoes/ canned tomatoes
2 ½ tbsp. Shivani's Kitchen Vindaloo Masala Spice
1 tbsp diced thai red chilli (dont remove the seeds)
½ tsp salt to taste
1 tbsp red wine vinegar
½ tsp tamarind paste / lemon juice
1 tsp sugar
¾ cup water or more if necessary
1 tbs fresh coriander leaves, chopped finely
Tempering optional2 tsp canola oil
6-7 curry leaves
Lets make it!
In a large heavy-based pot, heat oil on medium and fry onion(s) and fry until caramelized and golden brown, about 10-15 minutes. Add tomatoes and fry for 2-3 mins.
Add ginger garlic paste.
Add Shivani's Kitchen Vindaloo Masala Spice and salt (optional).
Fry until spices are well blended. And the mixture becomes totally mushy.
Add meat into the mix. Cover with lid and cook until meat loses its pinkness. Add water and cook on low heat until meat is tender. Add vinegar, tamarind paste and sugar and simmer until tender and cooked.
If you want to add potatoes - please dice 2 medium sized potatoes into uniform pieces and then fry them. Add them at the end and let it cook along with meat for 5 mins.
In a separate small pan, heat tempering oil on medium heat. Add curry leaves, When leaves turn crisp and dark, pour oil over the Vindaloo and simmer for one to two minutes.
This dish should have a rich, thick sauce. Transfer to a serving dish and garnish with coriander. Serve with rice.
All Shivani's Kitchen Spice blends are salt-free and gluten-free! Proudly made in Nova Scotia, Canada!