Vindaloo paste (india)

Yield: 16 servings

Measure Ingredient
10 \N Red chili peppers
4 tablespoons Finely grated fresh ginger; divided
4 \N Garlic cloves; chopped
8 \N Garlic cloves; thinly sliced
½ teaspoon Fenugreek seed
1 teaspoon Mustard seed
1 teaspoon Cumin seed
3 tablespoons White wine vinegar
6 tablespoons Oil
2 cups Finely chopped onion
1 pounds Tomatoes; peeled
8 \N Cardamom pods; seeds only

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.

NOTES : Vindaloo is a highly spiced and hot curry. The paste is made with tomato. Traditionally from Goa in western India, this curry goes well with meat and seafood. Pat Hanneman's bookshelf.

Recipe by: Step-by-Step Indian Cooking by Sharda Gopal Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Sep 21, 1998, converted by MM_Buster v2.0l.

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