Vindaloo Curry Paste
A simple paste that creates a Vindallo Curry Paste. This is superb.
A simple paste that creates a Vindallo Curry Paste. This is superb.
Servings 4 portions
Ingredients
- 2 cloves garlic peeled
- 1 piece ginger peeled 1 inch
- 4 large dried red chillies
- 1 tbsp turmeric
- 1/2 tsp sea salt
- 3 tbsp groundnut oil
- 2 tbsp tomato puree
- 2 fresh red chillies fresh
- 1/2 bunch coriander
- 1 tsp black peppercorns
- 4 whole cloves
- 2 tsp coriander seeds
- 2 tsp fennel seeds
- 1 tsp fenugreek seeds
Instructions
- 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.2 cloves garlic, 1 piece ginger, 4 large dried red chillies, 1 tbsp turmeric
- 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.1/2 tsp sea salt, 3 tbsp groundnut oil, 2 tbsp tomato puree, 2 fresh red chillies, 1/2 bunch coriander, 1 tsp black peppercorns, 4 whole cloves, 2 tsp coriander seeds, 2 tsp fennel seeds, 1 tsp fenugreek seeds
Nutrition
Calories: 122kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 246mg | Potassium: 193mg | Fiber: 3g | Sugar: 0.5g
