Vindaloo Paste     

DescriptionHere is a recipe we use for the paste. From this you can "vindaloo" anything you want, chicken, beef, pork, tofu, or just plain veggies.
Curry TypeVindaloo
StrengthVery Hot
DifficultyModerate (Caise)
Time to prepareUnspecified
Time to cookUnspecified
No. of servings
Ingredients2 TB cayenne
4 TB cumin
2 TB turmeric
2 TB ground coriander
2 TB black pepper
2 TB hot mustard powder
2 TB salt
2 tsp ground ginger
1 tsp cinnamon
3/4 cup white vinegar
1/2 cup vegetable oil
Instructions1. Place all the spices and the salt in a mixing bowl and stir in the vinegar. Keep blending with a spoon until a paste if formed.

2. Heat the oil in a sauce pan over medium-high heat and add the paste.
Reduce the heat immediately to low and stir steadily and vigorously, scraping the bottom of the saucepan to make sure the spices do not stick or burn. (Dont put your face ovr the pan, as the pungent vapors from the spices will make your eyes water.)

3. Stir constantly for about 8 minutes, or until the spices have cooked and mellowed and the oil is exuded from the mixture to the edges of the pan. Set aside to cool.

4. When the mixture has cooled, spoon it into a jar, complete with any oil, and cap tightly.
NotesThe paste will keep indefinitely in the refrigerator and, if the jar has been sterilized, will keep for at least 6 months on the shelf. Use 1 TB to every 1.5 pounds of meat (more if you like it spicy).

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