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Egg Vindaloo

Vindaloo is a very delicious curry recipe from the region of Goa. The name "vindaloo" is derived from the Portuguese dish "carne de vinha d'alhos", which is a dish of meat, usually pork, with wine and garlic. The Portuguese dish was modified by the substitution of vinegar (usually palm vinegar) for the red wine and the addition of red Kashmiri chilies with additional spices to evolve into vindaloo. Alternative terms are vindalho or vindallo. Nowadays, the Anglo-Indian version of a vindaloo is marinated in vinegar, sugar, fresh ginger and spices overnight and then cooked with the addition of further spices. The end result has a "sweet sour" taste which is quite different from that adapted by UK restaurants. I use egg instead of meat to make this egg vindaloo dish and it comes out exceptionally well. Hope you will like it too.

Preparation time 10 minutes
Cooking time 15 minutes
Serves : 4 to 6

6 egg boiled
3 onion finely chopped
1 inch ginger
6 to 8 cloves of garlic
1 inch cinnamon
4 whole red chilly
¼  cup vinegar
1 tbsp tomato paste
1 tsp whole cumin
2 tsp sugar or to taste
1 tsp garam masala powder
2 tbsp ghee / clarified butter
salt to taste 

Methods of Cooking:
Take the boiled egg and cut them into halves. Grind red chilly, garlic, ginger, cumin seed and 3 tbsp of vinegar into a fine paste. Heat ghee in a pan add finely chopped onion and cinnamon and fry till golden. Then add the red chilly paste and tomato puree. Stir and cook this paste till oil comes out from it. Then add the remaining vinegar sugar salt garam masala powder. Mix well and then add the egg. Mix with soft hand and cook for few minutes and then put off the flame. Cover and give 5 minutes standing time and then relish egg vindaloo with steamed rice or roti.

Happy Cooking!


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