recipeIngredient (used american measuring cup, 1 cup = 250 ml)
For Vindaloo Paste:
10-12 kashmiri red chilies
2 tbsp coriander seeds
1 tbsp cumin seeds
2 cinnamon sticks about one inch each
4 to 5 cloves
2 inches ginger
12 to 13 garlic cloves
1 t/s turmeric powder
3 tbsp vinegar
5 tbsp water
For Baby Corn Fritters:
6 to 7 baby corn slit from center and divide into halves
2 cups oil
3 to 4 tbsp heaped corn flour
3 to 4 tbsp heaped whole wheat flour
2 t/s baking powder Or baking soda
3 to 3 tbsp milk Or water
salt as per taste
For Vindaloo Curry:
2 packets of button mushrooms rinsed and chopped
1 tbsp cumin seeds
2 medium sized onions chopped
2 medium sized tomatoes chopped
2 green chilies chopped
4 green cardamoms
4 to 5 cloves
10 to 11 black peppercorns
1 bay leaf
1 tbsp sugar
4 tbsp coconut oil Or vegetable oil
½ up chopped coriander leaves
2 to 3 cups of water Or as consistency required
rock salt Or salt as per taste
How to make the recipe?
For the vindaloo paste grind all the ingredients for the paste into the processor.
The paste should be smooth. Add little water if required.
For the Baby Corn Fritters mix all the ingredients for fritters. Combine the paste with your fingers Or with a spoon. Form a smooth paste it should be of medium consistency not too thick Or thin. The batter should be as you make while making fritters.
Heat oil on medium fire in a Wok Or deep frying pan. Once oil is hot dip the baby corn in the batter. Coat the baby corn on all sides. Gently leave them in the oil.
Fry both sides until golden brown. Repeat the same with rest of baby corn.
Place the ready baby corn fritters on tissue napkins to absorb excess oil. Keep this aside.
For vindaloo curry take a big wok Or vessel. Add oil and keep on low fire. Once oil is hot add all whole spices (cardamom, cumin seeds, peppercorns, cloves, bay leaf).
When it starts crackling add chopped onion and chilies. Saute for 2 to 3 mins.
Combine vindaloo masala paste along with sugar. Fry this paste for 4 to 5 mins on low heat. Add little water and keep stirring else it might get burnt Or stick at the bottom.
It's time to add finely chopped tomatoes and few coriander leaves. Stir all nicely and saute for 3 to 4 mins.
Now add chopped mushrooms. Mix all nicely. Let this cook for 5 to 6 mins.
Add water, salt for seasoning. Lastly add baby corn fritters Or add fritters while serving vindaloo.
Garnish with coriander leaves.Serve hot with steamed rice Or buns!
Notes
1. While making vindaloo paste add little water if it dries up. 2. You could skip baby corn fritters if you wish to. But baby corn fritters are highlight of this vindaloo. 3. Add your choice of veggies like peas, fried potatoes, french beans, aubergines etc. 4. I have added tomatoes as it reduces the spice and smoky impact of vindaloo. If you wish you can skip adding tomatoes and enjoy your spicy vindaloo.
Nutrition Information
Serving size: 5 to 6 people
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/mushroom-vindaloo/