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For those of you wishing to add a "little bit of a kick!" to your hotter curries (e.g. madras, vindaloo, ceylon, jalfrezi, etc), I offer you this "Vindaloo Paste". You can make it as hot as you like by adding or subtracting the chillies and chilli powder:Ingredients:9 tbsp coriander seeds4 tbsp cumin seeds2 tbsp fennel seeds2 tbsp fenugreek seeds1 tsp black peppercorns1 tbsp mustard seeds15 dried red chillies (or more to taste)1 tbsp chilli powder (or more to taste)5 curry leaves1 tbsp dried fenugreek leaves1 tbsp turmeric powder0.5tsp salt2 tbsp fresh ginger (pureed)2 tbsp fresh garlic (pureed)200ml vinegar (any will do)250 vegetable oilMethod:Dry roast the whole spices (including chillies and curry leaves), separately or individually, for a couple of minutes (low to medium heat), until vapour (not smoke) is given offAllow to cool and grind the whole spices in a spice mill (sieve the husks and regrind them or dispose of them)Add the ground spices to the ground whole spicesAdd the vinegar to the spice mixture and stir into a pasteHeat the oil in a suitable pan (using medium heat)Add the garlic and ginger and cook for about 2 minutes, stirring continuouslyAdd the spice pasteCook for about 10 minutes (stirring continuously and avoiding burning) until the oil begins to separateAllow to coolTranfer the cooked paste to a sterilised jar and cover with hot oilStore in fridge and use within a month or soSimply add a "dollop" (i.e. a tsp or tbsp or so) to your favourite hot curry (e.g. madras, vindaloo or phal) to add both depth of flavour and piquancy. I add it with the other spices but, since it's already cooked, you can add it later if you wish. You can also add a dollop or two to your curry base to perk it up to be more suitable for hotter curries.I trust you will enjoy it; please let me know how you find it! Great Job CA!!!!
could it be used as poppadom dip to?
If I was to make your vindaloo, would I add this instead of the chilli powder or along side it?
How did you come about creating this paste
how does it compare, in your opinion, to "off the shelf" vindaloo pastes'