Hi, this is a guide on how I made vindaloo using a recipe that includes frying nuts that I find is just as good, if not better than restaurant quality vindaloo curry.


Here are the ingredients I usually use:


1 x Pataks Vindaloo Curry Sauce 500g

1 x Can Of Chopped Tomatoes 500g

2 x Garlic Bulbs

1 x Onion White 

1 x Bowl Of Crushed Walnuts 200g-300g

1 x Spoon Of Salt 15g-30g


The above ingredients are the bare essentials to make this. The rest is optional, but certainly add to producing the taste you would usually expect to experience from a takeaway or restaurant serving Vindaloo curry...


The ingredients used in this video including above ingredients:


1 x Squeeze Of Fresh Lemon Juice


Crushed Nuts

- Walnut

- Cashew Nut

- Brazil Nut


Seeds:

- Nigella 

- Cumin

- Fennel

- Caraway


Powders:

- Hot Curry Powder

- Tumeric

- Nutmeg


Herbs:

- Fresh Coriander 

- Dried Mixed Herbs

- Dried Basil 


Base:

1 x Whole Cauliflower

* Rice is what I usually use with mixed small frozen vegetable chunks 


INSTRUCTIONS


STAGE 0: Prepare Stage 1, 2 & 3 of cooking


Time: 30 Minutes 


1) This is the hardest and longest part believe it or not. Get everything set out. I start by putting on the rice or whatever I am going to be using as the base.


2) Now I see what Stage 3 needs, so I open the Vindaloo sauce, the chopped tomatoes, pour in the dried herbs and salt into either or both the can or/and jar of sauce. Easy enough. 


3) Then I see what stage 2 needs, which is crushing the nuts and cutting the garlic. Walnuts you might find are the easiest to crush, taking the least amount of effort, which also in my opinion give the best flavour, but they all add great differences to flavour each different nut used, which is why I love using a variety of different nuts. Once crushed, then the garlic needs cutting. Garlic takes the longest I find to peel, chop and move into the bowl of crushed nuts. 


4) Then it's onto what I need for stage 1. I put the seeds I want to temper into the frying pan, on a low heat, then by the time I chop the onion into small pieces, I find the seeds have tempered just enough to begin the first stage of cooking the sauce.


STAGE 1: Frying the Seeds & Onions 
5:25

Time: 3 - 5 Minutes*


1) So once everything is set and the seeds are tempered/slightly cooked, I turn the heat to maximum, pour in the oil, and wait for the oil to come to high heat while double checking I got everything prepared. 


2) I pour in the powders I want to use, like the mixed curry powder, just a small spoon full.


3) Onions go in.


STAGE 2: Frying The Nuts & Garlic
11:16

Time: 3 - 5 Minutes* 


1) The moment you pour in the bowl of crushed nuts and garlic, have the oil ready to pour straight ontop. The idea is to have all the oils from the nuts mix into the oils being saturated from all the other ingredients so important to not drown what you have in the pan so it stops frying, but enough oil so it doesn't burn the crushed nuts because of being too dry.


2) If you're cooking rice, I usually find this is the time the rice is done where I can take it off the heat.


3) This will take a while now, so I use this free time to get ontop of the things I need to wash up and clean.


STAGE 3: Pour In The Curry Sauce & Chopped Tomatoes 
13:38

Time: 3-5 Minutes*


1) I find taking the frying pan off the heat while doing this stage helps the pan not make such a big noise as cool water based substances clash with boiling hot oil based substances.


2) Pour in any fresh herbs you're choosing to add to the curry, while trying to keep an eye on the sauce "popping" and making a mess everywhere. Slow strokes of the stiring will be what stops you from having to spend time later cleaning and in some cases using detergents, which means you save money also, all by just taking things slowly. Not something I learnt straight away.


3) A squeeze of lemon juice if you got it, while adding extra salt if what you've put in doesn't taste like it's enough to really bring out the flavours. 



Ta-da! Well done, you've just made a nutty Vindaloo curry that if you've done this right, will taste just as good, if not better than restaurant quality Vindaloo curry sauce. Now you're finished. Serve yourself a meal and enjoy.



* The time depend on how hot your heating device manages to reach