Tuesday, 14 April 2009

Vindaloo Sauce

Vindaloo Sauce

Serves 4.

2 tsp ground coriander
2 tsp paprika
2 tsp cumin seeds
2 tsp black peppercorns
2 onions, roughly chopped
1 tbsp minced garlic
1 tbsp minced ginger
4 dried red chillies
1 tsp ground tumeric
4 tbsp red wine vinegar
2 level tbsp tomato puree
454g/1 lb tomatoes, roughly chopped
2 tbsp artificial sweetener
6 green cardamom pods, lightly crushed
1 cinnamon stick
salt and freshly ground black pepper
a handful of fresh coriander leaves

1. Place the ground coriander, paprika, cumin seeds and peppercorns in a mortar and grind with a pestle. Place in a food processor along with the remaining ingredients except the cardamom pods, cinnamon stick, seasoning and fresh coriander and blend until it forms a chunky sauce.

2. Transfer the mixture to a pan, stir in the cardamom, cinnamon and 142ml/1/4 pint of water, bring to a boil, reduce heat and simmer for about 30 minutes or until reduced and thickened.

3. Season to taste, stir in the fresh coriander and serve.

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