Vindaloo Paste

Vindaloo Paste is one of the spiciest pastes used in Indian cooking. To make it particularly hot, the seeds of the chilies are used as well. In Western India, the Christians eat pork vindaloo. But vindaloo paste goes well with beef, lamb, chicken, seafood, or even tofu.

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  • 10 red chilies
  • 2oz (55 g) fresh ginger, finely grated
  • 12 cloves garlic, 4 chopped and 8 thinly sliced
  • ½ tsp fenugreek seeds
  • 1 tsp mustard seeds
  • 3-4 tbsp white wine vinegar
  • 5-6 tbsp oil
  • 1 medium onion onion, chopped
  • 1 Ib (450 g) tomatoes, peeled,
  • cardamom seeds from 8 pods

How to make Vindaloo Paste:

  1. Grind the chilies, ginger, chopped garlic, fenugreek, mustard and cumin.
  2. Mix them to a paste with vinegar. Do not add any water.
  3. Heat the oil, add the onion and fry it until golden brown.
  4. Add the tomatoes and squash them into paste as you cook.
  5. Stir in the spicy vinegar paste you already made, add remaining ingredients and fry until oil runs out of them.

Tip: This is a very hot spicy paste. Chilies may be used with their seeds if you like particularly fiery food. You can add some water before you use it for cooking.

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