TOTAL TIME (PREPPING & COOKING)

Stove top - 50 minutes

Thermomix - 50 minutes

Slow cooker - varies

 

YIELD

Approx 1 lt of curry sauce to go with 1.2 kg raw meat, seafood or vegetables.

 

SAUCE INGREDIENTS

50 g unsalted butter western star **

100 g onion peeled

15 g ginger

15 g garlic

1 sachet Chilli Farm's vindaloo curry spice mix

150 g tomato paste Leggo’s

25 g tamarind paste

15 g lemon juice

50 ml vinegar

600 ml water 

Slow cooker with meats

• Reduce the water to 300 ml.

Dairy-free

• Replace unsalted butter with oil of your choice.

Note

1.Please be aware Chilli Farm's spice mix sachet includes salt.

2.The brands mentioned above are used for testing the recipe. You are welcome to use your preferred brands. Please note the outcome can potentially vary based on the choice of ingredients.

STOVE TOP COOKING INSTRUCTIONS

Build up the curry flavour by adding ingredients at various intervals of cooking process. Cook the meats/veggies separately then simmer in the sauce. Prepare full sauce recipe and freeze surplus in portions to suit your needs. Scroll down for information on cooking meats or vegetables.

 

1.Gather all ingredients.

2.Chop peeled onions to a puree consistency. About 45 seconds in a food processor or a blender, set aside.

3.Blend ginger, garlic to a smooth paste. Use water as required. Water used is from the total water amount from the recipe, set aside.

4.Melt butter in a sauce pan.

5.Add onion and cook until it turns light brown.

6.Add ginger/garlic paste and cook until melted butter comes to the top.

7.Add spice mix sachet and cook on low flame until melted butter comes to top. If it is sticking to the pan then add a little water from the total water amount from the recipe.

8.Add tomato paste, tamarind paste, vinegar, lemon juice, water cook until small

bubbles start to raise.

9.Switch off the flame, stir well rest it on closed lid for 10 minutes.