Скачать с ютуб Who's up for a 🍅tomato free Vindaloo (restaurant style) в хорошем качестве

Who's up for a 🍅tomato free Vindaloo (restaurant style)

Unlike most recipes this Vindaloo is entirely tomato free with the traditional sourness delivered from the vinegar. Lighter in appearance yet the same great vindaloo punch 👉If you like the video please help by clicking the LIKE button, commenting and consider SUBSCRIBING. It's all free and I post a new video every Friday. Thanks, Josh INGREDIENTS -- FOR MARINATION -- 250g meat 1 teaspoon garlic paste 1 teaspoon ginger paste 6 pepper corns (crushed) 1 teaspoon vinegar (malt, white, cider or white wine) 1 teaspoon Mr Naga (optional) -- MAIN DISH -- 3 tablespoons vegetable oil 200g red onion (diced very finely) 2 cloves 1 teaspoon garlic paste 4 fresh chopped green chillies 1.5 tablespoons hot chilli powder 1.5 teaspoons coriander powder 1 teaspoon sugar 1/2 teaspoon cumin powder 1/4 teaspoon turmeric powder 1/4 teaspoon salt 2 cardamom pods (seeds only) 250ml base gravy (   • Easy Indian Base Gravy (quicker recip...  ) (you can also omit the tin of plumb tomatoes from this) 1.5 tablespoon vinegar (malt, white, cider or white wine) 1/4 cup fresh/chopped coriander METHOD 1. start by marinating the meat in the garlic and ginger paste, vinegar, crushed black pepper and naga pickle if using. leave covered to marinate in the refrigerator for at least an hour 2. add the oil, ghee and onions to a pan and cook on low - medium until the onions have softened and begun to caramelize 3. add in the cloves, garlic paste and sliced finger chillies and allow to fry for around 30 seconds to reduce the bitterness of the garlic 4. in with the spices so add the chilli powder, coriander powder, sugar, cumin powder, turmeric powder salt and cardamom seeds along with a little base or water if required to keep things moving. allow to fry gently for a few minutes until the oil starts to separate 5. add in your choice of marinated meat, coat well to stop drying out and allow to brown for a couple of minutes 6. add in 1/2 of the hot base, turn up the heat to medium high and allow to reduce by half and then add the remainder, stirring in well 7. allow to reduce for a few minutes before adding the vinegar and most of the fresh chopped coriander. stir through well and allow to cook until the meat is cooked through and the sauce is the consistency you require 8. serve sprinkled with the remaining fresh coriander #vindaloo #thecurrykid #curry ############################################################### If you like this recipe, please like, comment and subscribe # ############################################################### [ More dishes ] All my videos:    / thecurrykid   All my recipes: https://thecurrykid.co.uk/ [ Socials ] Website: https://www.thecurrykid.co.uk Instagram:   / the_curry_kid   Twitter:   / thecurrykid   Facebook:   / thecurrykiduk   [ Shop my favourite products ] You can see all the items I use on my Amazon page at https://www.amazon.co.uk/shop/thecurr...