Vindaloo Base

½ Spanish Onion, peeled and sliced : 2 ts Garam Masala : 1 tb Fenugreek leaves : 1 tb Vinagar, (any) : Potato pieces boiled, (2 inch x 2 inch) : Chilli Powder 2-4 teaspoons

DIRECTIONS:

1. Proceed with stage 1 of mild curry base.

2. Make a water paste of the turmeric, pepper and chilli powder, then add and fry for 1 minute. Add the onion, stir-frying for 2 minutes

3. Continue with stage 2 to 5 of mild curry base.

4. Add the potatoes and remaining ingredients at the end of stage 5.

5. Serve after a minimum of 5 minutes simmering, or when ready.

NOTE: For a Tindaloo just add more chilli powder to taste.

Your Vindaloo Base is ready. Bon appetit!