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Vindaloo Curry Paste
A simple paste that creates a Vindallo Curry Paste. This is superb.
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Course:
Sauce
Cuisine:
Indian
Keyword:
Curry
Prep Time:
10
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
4
portions
Calories:
122
kcal
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Ingredients
Metric
Imperial
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
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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:
122
kcal
|
Carbohydrates:
6
g
|
Protein:
1
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
5
g
|
Sodium:
246
mg
|
Potassium:
193
mg
|
Fiber:
3
g
|
Sugar:
0.5
g