What you need
500 – 750 g beef OR pork OR chicken.
1½ tsp sugar/jaggery.
Method
1. Empty the pack into a pressure cooker, add the meat and sauté for 3 minutes over medium heat.
2. Add 300ml (1 ¼ cup) of water and pressure cook with the weight on for 8 minutes over high heat and 10 minutes over low heat. (In case of chicken, cover and cook in a heavy-bottomed pot for 20 minutes over low heat).
3. Turn off the heat and wait for the pressure to release manually. Add the sugar / jaggery and stir. Salt is low, adjust to taste.
4. Garnish with fresh coriander leaves.
5. To enhance further taste you may add some fried garlic to the curry.
What you need:
1 pack of Vindaloo paste.
400 g tofu, drained and pressed for at least 20 minutes and cut into 1-inch cubes.
1 red bell pepper (capsicum) cut into 1 inch pieces.
1½ tsp sugar or jaggery.
Preparation:
Add oil to a pan over medium-high heat. When hot, add the tofu and cook for about 10 minutes, flipping every 2 minutes or so, until it’s lightly browned.
Method:
1. Empty the contents of the pack into a bottomed pan, add tofu, 240 ml (1 cup) of water and mix well, cover and bring to a boil over medium heat.
2. Add the red pepper.
3. Reduce heat to low and simmer, without lid for 12-15 minutes, stirring occasionally.
4. Add up to ½ cup of water during cooking if sauce becomes too thick.
5. Garnish with coriander leaves.
Fresh Onion (36%), Fresh Tomato (36%), Refined Sunflower Oil, Mixed Spice Paste (water, chili, mustard, cumin, cloves, black pepper, cinnamon), Fresh Garlic, Natural Vinegar, Fresh Ginger, Iodized Salt and Turmeric.
Allergen: Mustard.
This curry paste is plant based and dairy free.
- DO NOT USE IF THE PACK IS BLOATED OR LEAKING.
- Made using only fresh, natural & real ingredients.
- No preservatives, additives or artificial flavouring.
- Store in cool & dry place away from sunlight.
- Once opened, refrigerate and use within 3 days.
Net Weight: 275 g