Vindaloo spice paste

Yield: 4 servings

Measure Ingredient
4 \N Fresh red chilies such as serranos seeds and stems removed
¼ cup Vinegar
3 tablespoons Cumin seeds
2 tablespoons Black mustard seeds
1 teaspoon Turmeric
1 teaspoon Black pepper
½ teaspoon Ground cinnamon
½ teaspoon Cardamon seeds
½ teaspoon Ground cloves
1 pinch Ground nutmeg
1 large Onion; chopped
12 \N Garlic cloves; peeled
1 \N 1\" piece ginger; peeled
½ cup Olive or vegetable oil
¾ cup Cider vinegar
1 tablespoon Sugar (opt)
\N \N Salt to taste

Soak chilies in vinegar for 20 minutes. roast spices in a skillet for about 1 minute, then plae them in a food processor or blender with the onion, garlic, ginger, red chilies in vinegar, ⅛ cup of the oil, cider vinegar, sugar (if using), and salt and puree to a smooth paste.

Use this spice paste as a marinade for pork, chicken or meat. Makes enough for 2 pounds of meat.

A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 Submitted By DIANE LAZARUS On 03-15-95

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