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Vindaloo Base
Category Mexican
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The Recipe

1 Recipe mild curry base

1/2 ts Turmeric

1 ts Ground Black Pepper

1/2 Spanish Onion,

-peeled and sliced 2 ts Garam Masala

1 tb Fenugreek leaves

1 tb Vinagar, (any)

Potato pieces boiled,(2"x2") Chilli Powder 2-4 teaspoons 1. Proceed with stage 1 of mild curry base.

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.

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