SpiceTheWorld

Breadcrumbs  | Mango Lassi | Vegan Lobster Madras | Tofu Phall | Spicy Thai Coconut Curry | Mushroom Fried Rice | Green Masala Tofu Curry | Vegan Prawn Masala | Quorn Vindaloo  |

Text Print

Ingredients

Vindaloo Spice Paste

20 Kashmir Red Chillies

3 Tablespoon Vinegar

1 Tablespoon Black Pepper

2 Teaspoon Cumin Seeds

2 Teaspoon Coriander

3 Cm Cinnamon

5 Cloves

3 Cm Ginger, chopped

1 Garlic clove, chopped

1 Teaspoon Turmeric

1 Teaspoon Sugar

1 Tablespoon Mustard Seeds

1 Teaspoon Fenugreek Seeds

1 Kg Quorn

2 Tablespoons Vegetable Oil

1 Kg Onion, finely chopped

1 Garlic clove, chopped

6 Cm Ginger, chopped

10 Green Chillies, sliced

Salt, to taste

Method

Marinate the cubed quorn with the vindaloo spice paste for 2-3 hours.

Then in a large wok add the oil.

When it is hot add the chopped onions and fry till golden brown.

Add the garlic ginger and green chillies and fry for 2 minutes.

Add the marinated quorn with all the paste.

Stir frequently and reduce the heat to a medium level.

Add one cup of water and bring to a boil.

Reduce the heat and cook over a low fire for 20 minutes.

Add salt if required

Print