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

October 6, 2011

OXTAIL VINDALOO

Ingredients 1 kg oxtail cut into medium pieces 3 onions chopped 3 big tomatoes pureed 1 teaspoon cumin powder 1 […]

Ingredients
1 kg oxtail cut into medium pieces
3 onions chopped
3 big tomatoes pureed
1 teaspoon cumin powder
1 teaspoon turmeric powder
3 teaspoons chillie powder
1 teaspoon crushed black pepper /powder
1 piece cinnamon
2 teaspoons ginger garlic paste
2 tablespoons vinegar
3 tablespoons oil
Salt to taste
Pressure cook the oxtail till tender with sufficient water.
Heat oil and fry the cinnamon and onions till golden brown.
Add the ginger garlic paste and sauté for some time.
Add the chillie powder, cumin powder, turmeric powder, pepper powder and fry well with a little vinegar.
Add the tomato puree and continue frying till the oil separates from the masala.
Add the remaining vinegar and the cooked oxtail together with the remaining 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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