Instructions
Add coriander seeds, cumin seeds, cardamom capsules, cloves, pepper, garlic, gusto, cinnamon, and red chilies to a skillet. Dry repast on medium heat with nonstop shifting, until the pepper starts browning.
Add the spices, except for the cinnamon stick, to the blender and mix into a paste, adding water sluggishly. Add ginger and tamarind paste as well and mix.
Heat oil painting in a pot over medium–high heat. Add onions and cook until translucent, stirring constantly. Next, add the funk and shindig for 4- 5 twinkles, until it’s no longer pink.
Add the tomato sauce and the amalgamated spice blend, and bring to a pustule. Once the curry boils, reduce the heat to low. add the swab, turmeric, and sugar, and cook for 30 twinkles.
Remove the vindaloo from the heat, stir through the coconut cream, and serve incontinently.
Notes
TO STORE Allow the curry to cool before placing it in an watertight vessel and storing it in the fridge for over to three days.
TO indurate This curry freezes veritably well in an watertight vessel. Use within 6 months.
TO Overheat Place in a skillet to reheat, or just pop it in the microwave oven.
Enjoy