Goan Vindaloo

One of my favourite potato recipe!!

Ingredients

1 kg. diced potatoes

1 tbsp coriander seeds
1 tsp. cardamom seeds
1 tsp. whole black peppercorns
12 nos. whole cloves
1tbsp. chilli powder
4 cinnamon sticks
2 tsp. fenugreek seeds
2 tsp. ginger, fresh, minced
2 tsp. cumin seeds

2 tsp. mustard powder
2 tsp. turmeric powder
2 tsp. salt
2 tsp. garlic, minced
1 cup vinegar, or cooking wine

4-6 tblsp vegetable oil
2 onions medium chopped
4 bay leaves
300 ml. water

Method

Gently roast the dry spices from coriander seeds through to cumin seeds for about 5 minutes in a fry-pan on low heat.

Put these roasted spices in a  blender along with  mustard, turmeric, salt, garlic and the vinegar to form vindaloo sauce. Add little water if necessary.

Marinate the potatoes in this vindaloo sauce for in a non-metallic bowl.

Heat oil and saute bay leaves and onions until soft.  Remove and set aside.

Now fry the marinated potatoes for a few minutes, adding more oil if necessary
Add the remaining vindaloo sauce, sauted onion, and water.

Simmer till the potatoes are tender (stirring well) and the curry is thick. Add salt and chilli to suit your taste if necessary. 

Garnish with fresh coriander leaves and serve with steamed Basmati rice.