Curry Recipes – Vindaloo Curry

Ingredients:
2 tbsp – Oil
1 No – Bay leaf
1-2 cup – Vegetables (chunky pieces)
2 No – Onion large
1 tbsp – Garlic chopped
1 tbsp – Ginger chopped
1 tsp – Cumin seed
1/4 tsp – Cardamom
1/2 tsp – Garam masala powder
1 tbsp – Coriander seed
1/4 tsp – Mustard seeds
5 No – Dry red chillies
3 tbsp – Coriander chopped
Vinegar as needed
Salt to taste

Method:
Roast the dry spices for about 5 minutes in a fry-pan on low heat.
Put these roasted spices in a blender along with salt, ginger, garlic and chillies add the vinegar gradually to form a smooth thick paste. Add little water if necessary.
Marinate the vegetables in this vindaloo sauce for 4-5 hours in a glass/steel dish (vinegar reacts with metal).
Heat oil and saute bay leaves and onions until soft. Remove and set aside.
Now fry the marinated vegetables for a few minutes, adding more oil if necessary.
Add the onions and water if necessary.
Simmer till the curry is thick. Adjust seasoning if necessary.
Garnish with fresh coriander leaves and serve with steamed rice.