27 January 2009

vindaloo paste

found 10 years ago on the death by curry website

use in Indian dishes which ask for curry paste or powder &

for making my vindaloo sauce & curry


4 tb.sp cumin
2 tb.sp cayenne
2 tb.sp turmeric
2 tb.sp ground coriander
2 tb.sp black pepper

2 tb.sp hot mustard powder
2 tsp ground ginger
2 tsp salt
1 tsp cinnamon
3/4 cup white vinegar
1/2 cup vegetable oil

Place all the spices and the salt in a mixing bowl and stir in the vinegar. Keep blending with a spoon until a paste is formed.

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.

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.

When the mixture has cooled, spoon it into a sterilized jar, complete with any oil, and cap tightly.


Anonymous said...

Gill - are you hosting the photos for these somewhere different? Work is blocking these but not the others!

Gill the Painter said...

Hi Liz!
Yes, they are on photobucket.

Thanks for the nod, I'll stick with picasa then if there's image hosting issues.

Gill the Painter said...

Hi Liz

I've changed the images. Let me know if you can see them, please.

Proud indian! said...

u have a wonderful blog, save for what you call "Indian"! its only fair to call it "Indian Inspired" coz no indian in their right mind would eat these! I mean a goan would rather die than admit the masala u call "Vindaloo" actually is one... the culinary traditions of the sub-continent are amongst the most complex anywhere in the world, they have a 10,000 year history, over written and updated by invasions et all... nice idea not to subvert these by calling them indian... but indian inspired means ur take and that is fair! :) Hope you change it!

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