I love to cook and in our family home Sunday's are very special, they are a totally family day where we all go down the farm and feed the animals and then get back home, change in to our Sunday best Pyjamas and get Sunday Lunch under way. At the moment Sunday Lunches are Indian themed where we are eating our way around India.
Vindaloo Curry Spice
It is always best to grind your own dry spices when cooking Indian food it really does make a difference and it really is very easy and quick to do.
Ingredients
This is my families tiffin spice tin, we have two that hold all the spices we use regularly and that makes it much easier to make your curry spice as everything is to hand.
1 tsp black peppercorns
1 tsp cumin seeds
1 clove
1 inch piece cinnamon stick
1.5 tsp sea salt
1/2 tsp sugar
1/2 tsp turmeric
15 cardamom pods seeds only
2 tbsp Kashmiri powder
Place all the ingredients in a old coffee grinder or pestle and mortar and grind, these are now ready to use, I like to marinate my ingredients for at least 12 hours, the next stage is below.
To Marinate your main ingredients, vegetables, lamb, beef or chicken this is the next stage.
1 onion
6 cloves garlic
1 inch whole fresh ginger
2 tbsp tamarind pulp
5 tbsp white wine vinegar
Place all in ingredients in to a food processor and blitz, add the above ground curry spices and blitz again until all incorporated, mix and coat your main meal ingredients and leave in the fridge to marinate for at least 2 hours but 12-24 is brilliant if you can.
To cook your curry pan fry some chopped onion in ghee, add your marinated curry ingredients along with 200ml water, a couple of tomatoes and a fresh green chilli and gently simmer until cooked, serve with rice and breads.
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