Jamie Olivers Vindaloo Paste Food

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JAMIE OLIVER'S VINDALOO PASTE



Jamie Oliver's Vindaloo Paste image

A Jamie Oliver recipe from Ministry of Food cookbook Easy to make yourself- any leftovers are suggested to be placed in a small container and covered in a layer of oil- store in the fridge.

Provided by Jubes

Categories     Free Of...

Time 15m

Yield 1 serving(s)

Number Of Ingredients 14

1 teaspoon black peppercorns
4 cloves
2 teaspoons coriander seeds
2 teaspoons fennel seeds
1 teaspoon fenugreek seeds
2 garlic cloves, peeled and roughly chopped
2 inches fresh gingerroot, ginger piece suggested size of your thumb- peeled and roughly chopped
4 dried red chilies
1 tablespoon turmeric
1/2 teaspoon sea salt
3 tablespoons oil
2 tablespoons tomato puree
2 fresh red chilies
1/4 cup coriander leaves, chopped roughly

Steps:

  • Put a frying pan on a medium to high heat and add the black peppercorns, cloves, coriander seeds and fenugreek seeds to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
  • Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder.
  • Either way, when you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.

Nutrition Facts : Calories 558.2, Fat 44.3, SaturatedFat 5.8, Sodium 1209.1, Carbohydrate 41.2, Fiber 11.1, Sugar 16.1, Protein 8.8

VINDALOO PASTE (INDIAN)



Vindaloo Paste (Indian) image

Great condiment to keep in your refrigerator for whenever you get the urge for Indian food. Will keep indefinitely if put up properly. Great for pork or chicken. Use 1 tablespoon for each 1 1/2 pounds of meat.

Provided by Pokey in San Antonio

Categories     Sauces

Time 20m

Yield 20 serving(s)

Number Of Ingredients 11

2 tablespoons cayenne powder
4 tablespoons cumin
2 tablespoons turmeric
2 tablespoons ground coriander
2 tablespoons black pepper
2 tablespoons mustard powder (hot)
2 tablespoons salt
2 teaspoons ground ginger
1 teaspoon cinnamon
3/4 cup white vinegar
1/2 cup vegetable oil

Steps:

  • Combine all except the oil in a bowl and stir to form a paste.
  • Heat oil in a sauce pan over med-high, add the paste, and reduce to low.
  • Stir vigorously for 8 minutes, scraping the bottom to ensure spices do not burn.
  • Allow to cool and spoon into sterile jar and cap tightly.

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