| 4 tsps. Vindaloo Paste (Ashoka or Patak's) |
700 g chicken, pork, or lamb |
| 1 can sliced white potatoes |
2 Tbs. vinegar |
| 1-2 onions, chopped or sliced |
1 Tbs. sugar |
| Oil for frying |
1 cup water |
Cube the meat.
Heat oil and fry the potatoes until golden; set aside.
Drain extra oil from the pan, or replenish if necessary. Saute
onions until golden. Add the vindaloo paste and cook for 2-3
minutes. Add the meat, vinegar, and sugar. Add 1 cup of
water, and bring to a boil.
Cook over medium heat until meat is tender and the sauce reduces
slightly, adding more vindaloo paste or water if necessary. A few
minutes before serving, add the fried potatoes.
Serve hot, over rice, with a side of yoghurt or raita.