Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

February 10, 2019

OXTAIL VINDALOO

OXTAIL VINDALOO Ingredients 1 kg oxtail cut into medium pieces 3 onions chopped 3 big tomatoes ground or pureed 1 […]
OXTAIL VINDALOO
Ingredients
1 kg oxtail cut into medium pieces
3 onions chopped
3 big tomatoes ground or pureed
1 teaspoon cumin powder
1 teaspoon turmeric powder
3 teaspoons chillie powder
1 teaspoon pepper powder
1 piece cinnamon
2 teaspoons garlic paste
3 tablespoons vinegar
3 tablespoons oil
Salt to taste
Pressure cook the oxtail till soft with sufficient water.  
Heat oil and fry the cinnamon and onions till golden brown.  Add the garlic paste and saut√© for some time.  Add the chillie powder, cumin powder, turmeric powder, pepper powder and fry well with a little vinegar. Add a little water if rquired.
Add the pureed tomato and continue frying till the oil separates from the mixture. Add the remaining vinegar and the cooked oxtail together with the remaining stock / soup and cook till the gravy is thick. 
Serve hot with rice or bread or even hoppers.
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Article written by Bridget White-Kumar
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