Serves 4-6 (Estimated) Rating 4/5
Prep Time 120 Minutes Cooking Time 30 Minutes
Ingredients |
Vindaloo Spice Paste |
20 Red Chillies |
3 tbsp Vinegar |
1 tbsp Black Pepper |
2 tsp Cumin Seeds |
2 tsp Coriander |
3 cm Cinnamon |
5 Cloves |
3 cm Ginger, chopped |
1 Garlic Cloves, chopped |
1 tsp Turmeric |
1 tsp Sugar |
1 tbsp Mustard Seeds |
1 tsp Fenugreek Seeds |
1 kg Quorn |
2 tbsp Vegetable Oil |
1 kg Onions, finely chopped |
1 Garlic Cloves, chopped |
6 cm Ginger, chopped |
10 Green Chillies, sliced |
Salt, to taste |
Method |
Marinate the cubed quorn with the vindaloo spice paste for 2-3 hours. |
Then in a large wok add the oil. |
When it is hot add the chopped onions and fry till golden brown. |
Add the garlic ginger and green chillies and fry for 2 minutes. |
Add the marinated quorn with all the paste. |
Stir frequently and reduce the heat to a medium level. |
Add one cup of water and bring to a boil. |
Reduce the heat and cook over a low fire for 20 minutes. |
Add salt if required |