Mamta's Kitchen

Forum Thread - Vindaloo Pork or Beef or Lamb Curry 1, Traditional Mathod, Mamta's

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Alekzandra, on 5/10/2016 01:38pm

This is a great recipe!! My all time favorite.

But, the amount of water looks too small. I always put in more, like 500 cc/ml.

I also accidently put in kaffir lime leaves in stead of curry leaves. Works out great.

Mamta, on 10/10/2016 07:30am

Hello Alekzandra

I have been occupied elsewhere for a while, hence the delay in reply, sorry about that.

I simmer meat on low heat usually and find that there is usually enough water. But you can always adjust it to the amount you like. I have made a slight correction to the recipe to make it clearer; Add water, bring to boil and simmer on low heat, covered, until meat is tender.

Yes, I can see kaffir lime leaves working well, giving slightly different, but nice flavour. I will add it to notes of the recipe, thanks :).

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