I usually follow a Anjum Anand’s recipe when I make a vindaloo, but this is quite a dry dish and as I didn’t have much turkey left I decided to make a thicker vindaloo sauce to stretch the meat a little further. And after combining several recipes I found online, this is what I came up with.
Serves a greedy 2
2 tsp cumin seeds, or 2 tsp ground
2 tsp coriander seeds, or 2 tsp ground
5 black peppercorns, left whole
2 green cardamom pods, seeds only
1cm cinnamon stick, or 1 tsp ground
1 tsp garam masala
1cm fresh root ginger
7 garlic cloves
1 tsp hot chilli flakes
3 tbsp white wine vinegar
Pinch of salt
1 tbsp sunflower oil
1 tsp mustard seeds, or 1 tsp English mustard powder
1 large onion
1 tin chopped tomatoes or passata
A large handful of leftover roast turkey, chicken, pork or fresh pork, prawns, chicken…
1/2-1 tsp chilli powder (optional)
If using whole dried spices, dry roast these in a heavy based frying pan for a few minutes and then grind to a powder in a spice grinder.
If using ground spices, add these to the garlic, ginger, salt, and vinegar in a mini food processor and blitz to a paste. Rub the paste all over your leftover meat, or whatever you are using, and leave to marinate for a at least a couple of hours.
When ready to cook, sizzle the onion seeds in the oil in a sauce pan until they start to pop (if using mustard powder either add to the marinade or with the chopped tomatoes), finely slice the onion and fry gently stirring only now and then (this takes about 20-30 minutes) until the onion is brown and caramelised. Add the marinated meat, stir, then add the chopped tomatoes and half a tin of hot water.
Bring to the boil then turn down to a simmer and cover. Cook for 20 minutes if using cooked meat and prawns, or 30 minutes if using raw meat.
Serve with basmati rice or naan.