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Vindaloo Base

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      Title: VINDALOO BASE
 Categories: Curry, Spices, Indian, Ethnic, Sauces
      Yield: 4 Servings
 
      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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