Hot and tasty Indian curry. A curry that leaves a lingering afterburner without destroying all the flavours.
Ingredients: Ginger, garlic, chilli, salt, herbs, spices, tamarind, tomato extract, vinegar
300g / 12 serves, Recipe included on back of label, GLUTEN FREE, Long shelf life, Refrigerate after opening.
RECIPE - To make Beef Vindaloo serves 4-6 / Cooking time 1½ hrs
1/3 jar (100g) Vindaloo Paste, 700g diced beef (chuck), 2 tbsp oil, 100g can diced tomatoes,1½ cups water
Heat oil in non stick saucepan. Add the beef and cook for a few minutes. Add the curry paste and cook for another 2 minutes. Add tomatoes and ½ water. Simmer for 10 minutes then add remaining water. Continue to simmer for 1 hour adding extra water as needed. Curry is cooked when meat is tender and sauce has reduced. Add a little coconut milk or yoghurt at the end for a creamy sauce.