Tindaloo

Standard

Serves: 1

Ingredients:

  • Precooked meat or vegetables
  • 400ml Base gravy
  • 1 tbsp. Garlic & ginger puree
  • 1 tsp. English mustard powder
  • ½ tbsp. Mix powder
  • 3 tbsp. Chilli powder
  • ½ tbsp. Methi leaves
  • 1 tsp. Salt
  • 2 tbsp. Tomato puree
  • 2 tbsp. Chilies, chopped
  • 1 tsp. Sugar
  • Fresh sliced chillies, to garnish
  • Few drops of red food colouring

Method:

Heat the oil in the pan, then add the garlic & ginger puree and fry gently. Add the tomato puree, mix powder, mustard powder, salt, chilli powder, methi, and chillies then fry for a minute or two, then add 200 ml of warm base gravy to the pan. Over a medium to high heat reduce down until there is very little liquid left and the oil has started to separate, stirring occasionally. Add your precooked meat or vegatables, then add the remainder of the base gravy and reduce to your desired consistency. Add the food colouring and sugar then garnish with fresh coriander before serving. Be warned, this is hot, very, very hot!

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