Vindaloo Paste (India)

Recipe Ingredients

10		Red chili peppers
4 tablespoons	60ml	Finely grated fresh ginger - divided
4		Garlic cloves - chopped
8		Garlic cloves - thinly sliced
1/2 teaspoon	2.5ml	Fenugreek seed
1 teaspoon	5ml	Mustard seed
1 teaspoon	5ml	Cumin seed
3 tablespoons	45ml	White wine vinegar
6 tablespoons	90ml	Oil
2 cups	125g / 4.4oz	Finely chopped onion
1 lb	454g / 16oz	Tomatoes - peeled
8		Cardamom pods - seeds only

Recipe Instructions

Grind or pound chili peppers, half the ginger, chopped garlic, fenugreek, mustard and cumin and mix them to a paste with the vinegar. Do not add water. Heat the oil and fry the onion until golden, then add the tomatoes and squash them into a paste as you cook. Stir in the spicy vinegar paste you have already made, add the remaining spices and fry until the oil runs out of them. The paste is then ready. Allow it to cool and store in an airtight container in a cool, dark place. Vindaloo is a highly spiced and hot curry. Traditionally from Goa in western India.

Source:
Step-by-Step Indian Cooking by Sharda Gopal

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.