Vindaloo

Vindaloo

Vindaloo is typically a fiery hot curry made with pork but works equally well with lamb, chicken or seafood. Many restaurants will serve this dish with potatoes but traditionally they are not included.

• 1 lb pork, chicken or seafood, cut into fork sized pieces
• 1 large onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 4 medium potatoes, cut into cubes
• 1/4 cup vinegar
• 3-5 tbsp Vindaloo Curry
• 2 cups water
• 6 tbsp oil
• cayenne if desired
• salt

Instructions: Heat 2 tbsp oil in heavy pan and cook onions until they are a dark brown. Remove onions from pan and place in blender/food processor. Add Vindaloo Curry to onions along with 1/4 cup vinegar and blend until you have a smooth paste, add water if necessary. Brown potatoes using 2 tbsp of oil and remove from heat. Using remaining 2 tbsp of oil brown meat lightly. Add the Vindaloo Curry, potatoes and the 2 cups of water. Simmer, covered, until potatoes are done. Remove lid and simmer until sauce thickens. Adjust seasoning to taste. Serve with Basmati rice. For a hotter Vindaloo add cayenne until desired heat is achieved.