Most people would have heard of a Vindaloo. It is recognised as the hottest curry above a Madras and Jalfrezi. This Vindaloo Curry Paste creates a curry that separate the men from the boys. It is the best curry in my opinion. Also, the heat can be lowered by reducing the dried and fresh red chillies. Or you might prefer to have a Lamb Korma. Served with a naan bread and basmati rice for an excellent meal. Also this paste can be made in advance and stored in the fridge for a day or two. Furthermore, there are a lot of other curry recipes her for you to explore.
Vindaloo Curry Paste
- First peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting 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.