This cardamon scented curry paste provides excellent scope to create a wide range of flavoursome curries.
3 large (300g) Onions finely sliced
2 tablespoons Cooking oil
300g cubed Potatoes
1 kg Meat, Chicken or Fish
4 heaped tablespoons Goan Cuisine VINDALHO CURRY PASTE
½ cup Fresh chopped coriander
1-2 Green Chili de-seeded.
½ cup Yoghurt
Heat oil in saucepan, add sliced onions and fry until golden brown, add Goan Cuisine VINDALHO CURRY PASTE and coriander leaves,mix well and fry gently on low heat, stirring to prevent sticking. When mixture looks “glazed” and has an appetising aroma, add meat or chicken or prawn or fish pieces and fry until brown, stirring occasionally, add salt if required.
Add about 2 cups hot water – enough to cover meat – and cook on low heat until protein is nearly tender. Add cubed potatos and simmer on low heat, covered, until cooked.
If more gravy is required, add hot water, mix well and simmer briefly, covered. De-seeded chillies may be added. Leave curry to simmer for another 5 minutes (covered). Serve on a bed of steamed rice or with chappatis or Lebanese bread.
When cooking prawn or fish curry, add these last with the cubed potatoes and simmer until cooked through.