Homemade Vindaloo Curry Paste
Ingredients
- 1 tsp black peppercorns
- 1 Tbsp white peppercorns
- 1/2 tsp whole cloves
- 2 tsp coriander seeds
- 1 Tbsp yellow mustard seeds
- 1 Tbsp brown mustard seeds
- 2 tsp fennel seeds
- 4 dried red chillies
- 2 cloves garlic
- 1 thumb-sized piece fresh ginger
- ½ tsp sea salt
- 3 Tbsp vegetable oil
- 2 Tbsp plain vinegar
- 2 Tbsp tomato puree
- 1 Tbsp Tamarind paste, if you can find it
- 2 fresh hot red chilli peppers
Instructions
- Toast the spices in a dry pan for a few minutes, stirring constantly, until the mustard seeds start to pop and everything becomes fragrant.
- Put the spices into a spice grinder and process until finely ground.
- Transfer the spices to the bowl of a small food processor and add the rest of the ingredients. Process until it becomes a smooth paste. Scrape down the sides of the machine as necessary.
- Store the curry paste in an airtight jar in the refrigerator. It should keep for about a month.
Notes
You will use approximately 4 tablespoons of the paste to make a curry for 4.
This recipe adapted from Jamie Oliver
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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