HOMEMADE VINDALOO PASTE
This paste is the base for that famous Indian curry, vindaloo, and makes a great marinade. The next time you're craving curry, skip the restaurant and whip up this easy and authentic recipe.
Provided by GypsyPlate
Categories Sauce Recipes
Time 15m
Number Of Ingredients 13
Steps:
- Dry roast whole dry Kashmiri red chili peppers in a skillet over medium high heat for a couple of minutes till they get aromatic. Take them out and, when cool enough to handle, cut them into pieces and place in the blender.
- Dry roast cumin, coriander, mustard, cinnamon, cloves, cardamom and peppercorns together for 2-3 minutes, stirring frequently, till they get aromatic.
- Add roasted spices and all remaining ingredients to the blender and blend until smooth. (You may add 2 Tbsp water if needed to blend it to a smooth paste)
VINDALOO CURRY PASTE
Use in Vindaloo recipes calling for Vindaloo curry paste. Easy to make so you don't have to buy it and you can have it fresh. Easy to store and freeze as well.
Provided by PalatablePastime
Categories Asian
Time 10m
Yield 1/2 cup
Number Of Ingredients 11
Steps:
- Place all ingredients in food processor and blend for 20 seconds or until smooth.
- Store refrigerated in an airtight container for up to two weeks.
- May freeze for up to 2 months.
- Use as directed in recipes.
VINDALOO PASTE (INDIAN)
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
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.
INDIAN CHICKEN VINDALOO
Any Red Dwarf fans out there will recognise this one.... A Kerala specialty, hot and spicy. Use prepared masala if you wish.
Provided by Queen Dragon Mom
Categories Asian
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Rub chicken with turmeric and set aside.
- Grind the next 6 ingredients, by hand or a spice grinder, until powdered (this is masala).
- Mix the masal with enough water to make a thick paste.
- Grind the cashews and raisins to a paste.
- In a wok, chow the onion until soft and browned.
- Reduce heat.
- Add the ginger and garlic, stir together until aroma is released.
- Add the masala paste, stir until the oil separates out of the mixture.
- Add the diced tomato, cook for about 2 minutes.
- Add the chicken to the wok, toss to coat.
- Add 1 1/2 cup of water, stir well, reduce heat further and cover.
- Simmer until chicken is done and tender.
- Stir in the cashew/raisin paste.
- Remove from heat, garnish with cilantro leaves.
Nutrition Facts : Calories 381.4, Fat 21.5, SaturatedFat 6.1, Cholesterol 103.5, Sodium 110.7, Carbohydrate 19.2, Fiber 3.4, Sugar 9, Protein 28.5
JAMIE OLIVER'S VINDALOO PASTE
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
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
INDIAN PORK VINDALOO
This is out of my Asian Cookbook...hope you enjoy it...serve it along with rice and a nice Indian pappadum (cracker)
Provided by teresas
Categories Pork
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- To male Vindaloo Paste; Place the ginger, garlic, chilli, turmeric, cardamon, cloves peppercorns, cinnamon, coriander, cumin seeds and lemon juice in a food processor.
- Process for 2 seconds or until all the ingredients are combined and the mixture is quite smooth.
- Trim the pork of excess fat and sinew and cut into cubes.
- Heat the oil in a heavy-base pan; add the meat in small batches, and cook q;quickly over medium heat until browned.
- Return all the meat to the pan.
- Add the Vindaloo Paste and mustard seeds., and cook, to the boil.
- Reduce heat and simmer, covered for 1 1/2 hours or until the meat is tender.
- Note: The Vindaloo Paste can be made ahead of time and stored in an airtight container in the refrigerator.
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