Ingredients
- This is a quick fix adaptation of a vindaloo for a meal on the run. Vindaloo masalas can vary in spice levels. If the masala is very spicy, use less or add more coconut milk. You can also serve with with boiled, white rice. The pickled onions will keep refrigerated for weeks and you can use them as a condiment with all kinds of dishes.
- Serves 4
- 1 package readymade vindaloo paste of your choice (200 grams)
- 400 ml coconut milk
- 100 ml tomato puree
- 1 onion finely chopped
- 1 tbsp vegetable oil
- Salt and sugar to taste
- 8 hardboiled eggs peeled and sliced in half
- 4 cooking potatoes peeled and halved
- Pickled Onions
- 2 cups white onions sliced in fine rings
- 1/4 cup white vinegar
- 4 tbsp fresh coriander/cilantro chopped (optional)
- TO SERVE
- 8 ladi or soft Portuguese type buns (not sweet) OR boiled white rice
Instructions
- Combine the onions and vinegar in a glass jar. Shake well and refrigerate 3-4 hours or overnight.
- Heat oil in a small dutch oven or large skillet on medium heat and sauce onions till soft. Add potatoes and toss well. Add tomato puree and vindaloo masala and stir well. Add 2 cups of water, stir well and cook 8 minutes, stirring from time to time.
- When potatoes are soft but not fully cooked stir in coconut milk and simmer for 10 minutes until the curry bubbles and potatoes are ready to eat. Switch off flame and taste for sweet, spicy and salt. Adjust. Garnish curry with the halved eggs.
- Garnish the picked onions with chopped coriander if you wish.
- Serve hot with pao and pickled onions on the side.
- Photos courtesy D Netto
© 2024 All content copyright: Tara Deshpande