Vindaloo Sauce
- ingredients
Ingredients | Amount | Unit |
|---|---|---|
Canola Oil | 4 | oz (fl) |
Garlic & Ginger | 2 | oz (wt) |
Chopped Onion | 31.7 | oz (wt) |
Chopped Tomatoes | 16 | oz (wt) |
Salt & Pepper | 0.3 | oz (wt) |
Chili Paste | 8 | oz (fl) |
Sambal Oleak | 16 | oz (fl) |
Butter Chicken Sauce | 16 | oz(fl) |
Water | 10 | oz |
- Recipe Instructions:
- TOOLS: mixing bowl, whisk, measuring cup, measuring spoons
- STORAGE: cambro with lid
- HOLD TIME: 3 days
- YIELD: 107.5 fluid ounces
- QUALITY INDICATOR:
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Prepare the Pot. Place a large pot on medium heat and add 4 oz of canola oil. Allow the oil to heat until simmering.
- 2. Saute Aromatics. Add 2 oz of ginger & garlic paste to the hot oil. Stir and cook for 1-2 minutes until fragrant.
- 3. Saute Onions. Add 31.7oz of weighed chopped onions to the po. Stir ocassionaly until the onions turn golden brown. This may take 10-15 minutes.
- 4. Add Tomatoes. Stir in 16oz of chopped onions to the pot mixture. Cook until they soften and bled into the onion mixture. Approx. 5 minutes
- 5. Season the mixture. Add .3 oz of S&P mix, 8 oz of chili paste and 16 oz of Sambal. Mix well and let the flavours combine for 2-3 minutes.
- 6. Incorporate Liquid ingredients to sauteed mixture. Add 16oz of butter chicken sauce and 10 of water. Stir everything thoroughly to ensure the ingredients are well mixed together.
- 7. Simmer the Curry Base. Bring the mixture to a gentle simmer. Cook on medium heat for approx. 7 minutes. Stir occasionaly to avoid sticking.
-
IMPORTANT NOTE
Ensure to cool thoroughly with an approved cooling method, before transferring to Cambro, date and label.