Vindaloo sauce

Vindaloo sauce
Best recipe review At last, perfection 5/5 I've been trying to make this homemade vindaloo sauce for years, at last, perfect. Jeremy

Servings:	Serves 8
Calories per serving:	123
Ready in:	20 minutes
Prep. time:	5 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	21st December 2024

Homemade Vindaloo Sauce

I've modified this recipe from my superb Indian cookbook -"India" by Pushpeshpant - the only cookbok that extolls it's virtues by the weight of the book on the spine. 1.5kg!

Anyway, a good book with lots of rural Indian recipes. This one however comes from Vikrant Kapoor, an Australian chef from Sydney.

I have increased the volume of the sauce using pre-made Curry Gravy and as it is for a sauce, no meat or potatoes will be added.

I'll freeze this in 200 ml batches to defrost later and serve to dip chips in!

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 teaspoons extra hot chilli powder
• 1 teaspoon ground turmeric
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 125 ml malt vinegar
• 3 tablespoons vegetable oil
• 3 tablespoons ghee
• 2 teaspoons ground mustard seeds
• 3 teaspoons cayenne pepper
• 2 teaspoons paprika powder
• 2 teaspoons garam masala
• 2 tablespoons of tomato puree
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 1 sachet of East at Home Curry Gravy.

Method

1. Add all the spices to a coffee grinder or mortar and pestle and blend to a powder
2. Meanwhile, gently fry the onions and garlic in the oil mix until lightly coloured.
3. Stir in the powdered spices and fry for 3 minutes
4. Add the vinegar and simmer for 3 minutes.
5. Stir in the curry gravy and cook for a further 5 minutes.
6. Spoon into 200 ml plastic cups and freeze until required.

• 
  India Cookbook
• 
  The Powdered spices for homemade vindaloo sauce
• 
  Vinegar added to the powdered spices

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