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Vindaloo Vegetables 3
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3.10 from 82 votes

Homemade Vindaloo Curry Paste

Author: Sue Moran

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