Restaurant-Style Vindaloo Curry

Restaurant-Style Vindaloo Curry

Ingredients:
About 4 tablespoons oil
1 small red or green pepper (or both), finely sliced
1 rounded teaspoon tomato puree
1 rounded teaspoon curry spice mixture
2 teaspoons chili powder
1 teaspoon fenugreek leaves
2 pinches salt
1 portion (7 ounces) curry gravy
Some cooked potato
Cooked meat or chicken
Coriander leaves

Directions:
1. Heat the oil and add the pepper. When it starts to fry, add the tomato puree, spice mixture, chili, fenugreek and salt. Fry a few seconds.
2. Add the curry gravy and simmer a couple of minutes.
3. Add the meat and potatoes and heat through. Add coriander and serve.

Variation:
For phall, an even hotter restaurant curry, leave out the potato if you like and increase the chili to 3 rounded teaspoons. Be generous with the coriander, tomato puree and spice mixture.