Ingredients
Spice
For sauce
Lets make it
Ramen noodles
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I am very sure I am going to ditch my diet by January 15th but these 15 days I need to remove all that extra I have gained during Christmas Holidays.
Also I can leave the oil but I can not live without my spices. I can still eat healthy without giving up on my taste buds.
Ingredients
Method
Step 1
Cook the potatoes and onions in boiling water for 5-7 mins. Add some salt while boiling them. Drain them and add 1/2 tsp of Vindaloo spice.
Step 2
Heat oil in a pan and cook the pepper cover for 5 mins. Add tomato, vinegar, green chilies, garlic and cook for 8-10 mins more uncovered until tomatoes have softened. you don't want this to be too wet.
Step 3
heat the oven to 200 c. Lay the cod loins in a shallow ovenproof dish. Spread some salt and 1 tbsp Vindaloo spice as a rub. Spoon over the tomato mixture. Then add potato onion mixture, in even layers. Sprinkle over the cheese. bake for 30 mins until the cheese is golden and fish is flaking moist. Serve with some spinach on side.
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Step 1: Marinade
Take around 250 gm of chicken or pork and marinate it with:
Marinade overnight.
Step 2: Let's make it!
Once your chicken is cooked garnish it with cilantro. Your dish is ready! Serve Vindaloo Curry dish with potatoes or rice!
Tip: If you like it more spicy add Thai green chilies (find them at Pete's or Sobeys)
All Shivani's Kitchen Ready to Use Sauces are salt-free, gluten-free and have no preservatives! We use fresh ingredients from our local farmers.
All Shivani's Kitchen Spice blends are salt-free and gluten-free! Proudly made in Nova Scotia, Canada.
All of our Ready to Use Sauces can be ordered online here. All our Spices can be found on the shelves here or order online here.
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Ingredients:
Portion: 2 Slices per Person
Let's make it!
1. Heat oil in a sauté pan over a medium flame.
Your tasty spicy Vindaloo Frittatas are ready!
Frittatas are the ultimate clean-out-the-fridge weeknight dinner or weekend brunch recipe. You can get creative with left over frittata —use a slice as a sandwich filling, or break it up for easy breakfast tacos.
All our spice blends can be found on the shelves at the following locations or order online here.
All Shivani's Kitchen Spice Blends are salt-free and gluten-free. Proudly made in Nova Scotia, Canada.
]]>Ingredients
Cut and season the fish: To prep the fish, cut fish into strips about 3 inches long strips and 1/2-inch thick. Rub fish strips well with salt and Shivani’s Vindaloo masala.
Coat the fish:
Heat the oil:
Fry the fish sticks:
All of our spice blends can be found at the following: locations or order online here.
All Shivani's Kitchen Spice blends are salt-free and gluten-free! Proudly made in Nova Scotia, Canada.
]]>To serve
Let's make it!
Extra Flavor - I added some shallow fried onion rings as a topping too for an extra flavor!
All of our spice blends can be found on the shelves at the following: locations or order online here.
All Shivani's Kitchen Spice blends are salt-free and gluten-free! Proudly made in Nova Scotia, Canada.
]]>Ingredients
Lets make it
All of our Spice blends can be found at the following: locations or order online here.
All Shivani's Kitchen Spice blends are salt-free and gluten-free! Proudly made in Nova Scotia, Canada.
]]>1 lb boneless pork or chicken breast or lamb, cut into 1 inch cubes
2 tbs oil
3 onions
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 optional
2 tsp canola oilLets 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 of our spice blends can be found at the following: locations or order online here.
All Shivani's Kitchen Spice blends are salt-free and gluten-free! Proudly made in Nova Scotia, Canada!
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