Bangladeshi Vindaloo Recipe

Origin: Bangladesh Period: Traditional

Ingredients:

450g meat, cubed
2 tbsp vinegar
1 tsp coriander paste
1/2 tsp cumin paste
1 tsp ground turmeric
1/2 tsp ground mustard seeds
2 tsp hot chilli powder
1/2 tsp freshly-ground black pepper
45g onions, finely diced
1 tsp garlic, finely chopped
3 green chillies, finely chopped
1 tsp salt
60ml oil

Bangladeshi Vindaloo Preparation:

Method:

Heat the oil in a wok and use to stir-fry the onions and garlic for about 3 minutes. Add the vinegar and spices and stir fry for a further 3 minutes over medium-high heat then add the meat and fry for 2 minutes before cooking, covered, for about 40 minutes, or until the meat is tender. Remove the lid and allow the excess liquid to evaporate before serving on a bed of rice.

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