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Ingredients
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Fries
Vindaloo Curry
Method
Fries
- 1
Prepare the Potatoes
Wash and peel the potatoes. Cut them into thin strips to form fries.
- 2
Heat the Beef Tallow
In a deep frying pan or pot, heat the beef tallow over medium heat until hot but not smoking.
- 3
Fry the Potatoes
Carefully add the potato strips to the hot beef tallow in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 5-7 minutes per batch.
- 4
Drain and Season
Remove the fries with a slotted spoon and place them on a paper towel-lined plate to drain excess fat. Sprinkle with salt while still hot.
Vindaloo Curry
- 5
- 6
Add Garlic and Ginger
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- 7
Add Spices and Tomato Paste
Add the vindaloo spice mix and tomato paste to the pan, stirring well to combine. Cook for 2-3 minutes to develop the flavors.
- 8
Add Liquids
Pour in the coconut milk and vegetable broth, stirring until the mixture is well combined. Bring to a simmer.
- 9
Season and Simmer
Add salt and let the curry simmer for 15-20 minutes, allowing the flavors to meld together. Stir occasionally.
- 10
Finish with Cilantro
Once the curry has thickened slightly, stir in the chopped fresh cilantro right before serving.