Homemade Vindaloo Paste Recipes

HOMEMADE VINDALOO PASTE

Steps:

• Dry roast whole dry Kashmiri red chili peppers in a skillet over medium high heat for a couple of minutes till they get aromatic. Take them out and, when cool enough to handle, cut them into pieces and place in the blender.
• Dry roast cumin, coriander, mustard, cinnamon, cloves, cardamom and peppercorns together for 2-3 minutes, stirring frequently, till they get aromatic.
• Add roasted spices and all remaining ingredients to the blender and blend until smooth. (You may add 2 Tbsp water if needed to blend it to a smooth paste)

VINDALOO CURRY PASTE

Steps:

• Place all ingredients in food processor and blend for 20 seconds or until smooth.
• Store refrigerated in an airtight container for up to two weeks.
• May freeze for up to 2 months.
• Use as directed in recipes.

VINDALOO PASTE (INDIAN)

Steps:

• Combine all except the oil in a bowl and stir to form a paste.
• Heat oil in a sauce pan over med-high, add the paste, and reduce to low.
• Stir vigorously for 8 minutes, scraping the bottom to ensure spices do not burn.
• Allow to cool and spoon into sterile jar and cap tightly.

JAMIE OLIVER'S VINDALOO PASTE

Steps:

• Put a frying pan on a medium to high heat and add the black peppercorns, cloves, coriander seeds and fenugreek seeds to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
• Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder.
• Either way, when you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.