The Gravy;

6 large cooking Onions
1 Tin of plum tomato
1 large carrot
1 Red pepper
1 bulb of garlic
1 Leak
1 1/2 inch of ginger
1/4 Green cabbage

1 1/2 desert spoon of cumin
1 1/2 desert spoon of coriander
1 1/2 desert spoon of turmeric
1 Naga pepper/Ghost chilli

Salt to taste


Coarsely chop the onions and cabbage. Remove skin and de-seed the red pepper. Add the remaining ingredients? and top up with water. Bring to the boil, and then simmer for two and a half hours.
 
Finely blend the mixture some boiling water may be added to gain the right consistency, it should, be slightly runny, but still glazing the back of the spoon.

Return to the pot and simmer  for a further 30 mins.

Allow to cool and skim the surface, and strain through a sieve.

The Vindaloo;

3 tbsps. of Vegetable Oil
2 Naga pepper/Ghost chilli
1 tbsp. of Mixed Roasted Curry powder
1 clove of garlic
1 clove
1 tbspTomato puree
Bunch of Curry leaves
Salt to taste


Finely blend the garlic, clove and Ghost chilli, add to the curry powder and tomato puree, and then mix it into the Veg oil.

Place in a hot pan and quickly seal and brown the meat, adding a touch of salt to taste.

Once browned, add enough gravy to cover. Finally add the Curry leaves, and lightly simmer for 20 minutes, just enough time to cook the rice.