Made from scratch this hot, spicy dishes fantastic flavours come from the heavy use of vinegar, garlic and chilli spices. A hugely popular Indian dish

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## HEAT

The heat in this dish comes from the chilli powder and green fresh chillies. Kashmiri chillies are normally mild and used more for colour but check the label first as some are sold as "hot". If you fancy a vindaloo but hate heat simply leave out some of the green chillies and chilli powder.

3-4 tsp chilli (very hot)(vindaloo heat)
2 tsp chilli (hot)(madras heat)
1 tsp chilli (mild)(pathia heat)

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## INGREDIENTS

3-4 tablespoons of oil
1 small red/white onion (100g) (chopped finely)
1 star anise
1 bay leaf
1 tablespoon of garlic and ginger paste
4 dried Kashmiri chillies
2 green chillies, sliced
1 tablespoon of Kashmiri chilli powder
3-4 teaspoons of hot chilli powder (* see heat notes)
1 tablespoon of mix powder or curry powder
3/4 teaspoon of coriander powder
3/4 teaspoon of cumin powder
1/2 teaspoon of fennel seeds
1/2 teaspoon of turmeric powder
1/2 teaspoon of salt
1/4 teaspoon of black pepper powder
3 cardamom pods, seeds only
2.5 tablespoons of tomato paste mixed with 7 tablespoon water
250ml hot water
1/4 cup of fresh/chopped coriander
6-8 pieces meat, vegetables, paneer or tofu
1/2 tomato (sliced)
1 teaspoon of sugar
1 tablespoon of vinegar
1/4 teaspoon of garam masala powder
1/4 teaspoon of dry fenugreek leaves / kasoori methi
1/2 teaspoon Mr Naga pickle (optional)

## METHOD

1. add the oil to a pan on a low-medium heat and add in the star anise, bay leaf and Kashmiri chillies, fry for 30-60 seconds stirring occasionally until they become aromatic and bubbles start to form around the hard spices

2. add in the onion, stir through and fry gently for a few minutes until they begins to soften

3. stir the garlic and ginger paste and stir continuously for around 30 seconds

4. add the Kashmiri chilli powder, salt, pepper, mix powder, coriander powder, fennel seeds, chilli powder according to taste, cardamom seeds, cumin powder and turmeric. Mix in well to form a paste adding a small amount of water at any time if required to keep the paste loose.

5. mix through and allow to fry gently for a minute or two to release all the flavours and cook the spices. Add a little hot water if it's looking dry, it's fine to add some at any time when needed. Remember you're looking to gently fry the spices, not burn them. If you ever have gritty or grainy curries it’s most likely that you are not cooking out your spices for long enough at this stage

6. once the oil in the spices separates turn up the heat to medium and add in the watered-down tomato paste and mix thoroughly. Allow to cook out the bitterness for 30-60seconds seconds
7. add in the hot water and mix well. stir every couple of minutes until reduced by half

8. sprinkle over the fresh coriander and the chopped green chillies and allow to reduce for a further couple of minutes. There is no need to stir unless it looks like it's about to burn

9. remove the bay leaf and star anise, stir well then add your choice of protein, tomato slices and sugar. Stir through well ensuring the meat is covered in sauce to prevent drying out. Reduce for a couple of minutes

10. tip over the vinegar and garam masala and sprinkle over the dry fenugreek leaves crushing them between your fingers to release the flavours. Stir through well and allow to reduce again for a couple of minutes

11. to give it a little extra kick add in some Naga pickle, stir through and allow to reduce to your desired consistency without stirring unless the sauce looks like it's about to burn. When the oil separates it's normally a good sign it's ready

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