Vindaloo paste

Pork Vindaloo

Ingredients

500g lean pork, cubed
2 tablespoons oil
2 onions, finely sliced
4 cloves garlic, crushed
¼ cup tamarind pulp
2 tablespoons vinegar
2 tablespoons Ferns Vindaloo Curry Paste
Salt to taste
½ teaspoon sugar

Method
Fry onions in oil till golden brown. Add crushed garlic and stir fry. Add Ferns' Vindaloo Curry Paste, vinegar and fry. Add pork pieces and fry for 2 minutes more. Add tamarind pulp, salt and 1 cup warm water. Simmer till pork is cooked and gravy is thick.
Remove from fire and sprinkle with sugar. Stir and serve.

Masala Lamb Chops

Ingredients

4 lamb chops or cutlets
2 tablespoons Ferns' Vindaloo Curry Paste
2" piece fresh ginger, chopped
2 cloves garlic, chopped
150 ml water
Salt to taste
1 egg, beaten
Oil for shallow frying
Ferns' Sweet Mango Chutney to serve

Method
Place the chops in a large saucepan with the Ferns' Vindaloo Curry Paste, ginger, garlic, water and salt. Bring to the boil, cover and simmer for 20-25 minutes until the meat is tender. Remove the chops from pan with a slotted spoon. Dip each chop in beaten egg and shallow fry till golden. Serve with Ferns' Sweet Mango Chutney.

Egg Vindaloo

Ingredients

6 eggs
2 medium sized potatoes
2½ tablespoons tomato purée
10 ml vinegar
½ teaspoon ginger paste
½ teaspoon garlic paste
1 teaspoon black peppercorns
2 teaspoons Ferns' Vindaloo Curry Paste
2 cups chopped onions
50 ml (¼ cup) oil
Salt to taste

Method
Grind onions to a fine paste. Boil the eggs, shell and keep aside. Heat oil, add onions and tomato paste, fry until oil separates from the masala. Add ginger and garlic pastes and fry for 1 minute. Add Ferns' Vindaloo Curry Paste, potatoes and salt. Add water and bring to a boil, simmer until potatoes are cooked. Add vinegar and crushed peppercorns and sugar. Add the eggs simmer for 2 minutes. Serve hot garnished with grated boiled egg white and chopped coriander.

Spicy Fish Curry

Ingredients

1 kg fish slices or steaks
3 tablespoons oil
1 onion, sliced fine
1 teaspoon ginger and garlic paste
1 tablespoon Ferns' Vindaloo Curry Paste
2 green chillis, slit
½ cup tamarind pulp
4 tablespoons coconut cream & ¼ cup water or ½ cup coconut milk
Salt to taste

Method
Wash fish, apply ½ teaspoon salt and set aside.
Heat oil and fry onion till translucent. Add ginger and garlic paste and stir-fry. Add Ferns' Vindaloo Curry Paste and fry. Add green chillies and fry for ½ minute. Add half the tamarind pulp, the water and coconut cream or coconut milk. When boiling, put in the fish pieces, one at a time. Simmer for a scant 5 minutes, add remaining tamarind pulp and salt to taste.

Bachelor's Chicken Pulao

Ingredients

1 onion, chopped fine
2 cloves garlic, chopped
1 tomato, chopped
2 tablespoons oil
3 teaspoons Ferns' Vindaloo Curry Paste
500g chicken pieces
2½ cups water
350g Basmati rice
½ teaspoon sugar

Method
Heat the oil in a pressure cooker. Add onion and fry till golden brown. Add garlic and fry. Add tomato and fry till soft. Add Ferns' Vindaloo Curry Paste and fry for a minute. Put in the chicken pieces one by one. When boiling, add heated water and close lid. Bring under pressure and cook for 8 minutes. Wash rice and drain. Cool cooker under running water till pressure is released. Open lid and place on fire. Add rice and ½ cup water. Close lid and pressure cook for a further 10 minutes.
When ready to eat, open lid and serve.

Prawns Peri Peri

Ingredients

1 kg large size prawns or 500g shelled shrimps
2½ tablespoons vinegar
1½ teaspoons Ferns' Vindaloo Curry Paste
Salt to taste
4 tablespoons oil
2 teaspoons garlic paste

Method
De-vein the prawns/shrimps. Wash thoroughly, apply salt and vinegar and keep aside. Heat oil, add garlic paste and shrimps, sauté for 2 to 3 minutes. Add Ferns' Vindaloo Curry Paste and fry on a slow fire. Add ½ cup water and cook until shrimps are tender. Add salt and vinegar, garnish with chopped coriander leaves. Serve hot with boiled rice or a bread of your choice.