Vindaloo Base
From: Sharon Raghavachary

Try these two combined recipes for a basic vindaloo. Serving Size : 4

• 1 Recipe mild curry base (recipe follows)
• 1/2 ts Turmeric
• 1 t Ground Black Pepper
• 1/2 Spanish Onion, peeled and sliced
• 2 ts Garam Masala
• 1 tb Fenugreek leaves
• 1 tb Vinegar, (any)
• Potato pieces boiled,(2"x2")
• Chilli Powder 2-4 teaspoons

2. Make a water paste of the turmeric, pepper and chilli powder, then add and fry for 1 minute. Add the onion, stir- frying for 2 minutes

3. Continue with stage 2 to 5 of mild curry base.

4. Add the potatoes and remaining ingredients at the end of stage 5.

5. Serve after a minimum of 5 minutes simmering, or when ready.

NOTE: For a Tindaloo just add more chilli powder to taste.