Friday, 30 September 2011

Classic Vindaloo Curry Spice Blend

Here is a recipe for a classic Vindaloo-style curry spice blend that is easy to make and gives you a traditional flavour.

Vindaloo Curry Spice Paste


5 tbsp cumin seeds
4 tbsp coriander seeds
1 tbsp fenugreek seeds
1 cinnamon stick (about 5cm long), broken into pieces
1 1/2 tbsp black peppercorns
1 1/2 tbsp green cardamom pods, lightly crushed
1 1/2 tbsp whole cloves
2 tbsp black mustard seeds
2 tsp turmeric powder
2 tsp ground ginger
3 tbsp hot chilli powder
4 tsp hot paprika
1 tbsp salt
30 garlic cloves, peeled
4 thumb-sized pieces of ginger, peeled
8 fresh red chillies
180ml tamarind pulp
250ml white wine vinegar


Separately toast the cumin seeds, coriander seeds, fenugreek seeds, cinnamon, black peppercorns, cardamom pods, cloves and black mustard seeds in a dry pan until aromatic. Combine these toasted spices in a coffee grinder with the turmeric, ginger, chilli powder, paprika and salt. Render to a fine powder.

Add the garlic, ginger, chillies and vinegar to a food processor or blender and render to a smooth paste. Mix with the ground spices then work in the tamarind pulp until smooth.

Turn the mixture into a sterilized glass jar. Secure with a vinegar-proof lid and sore in the refrigerator. It will keep for up to 3 months.

For making a vindaloo-style curry, the meats are first marinated in a paste made from vinegar, oil, onions, garlic, ginger and the Vindaloo spice blend. The marinated meats are dried, seared in a frying pan and then cooked in the marinade until tender.

The original dish was Portuguese, vinho d'alhos (literally 'wine with garlic') which became the Indian Vindaloo, with the original pork substituted by beef or lamb and the wine substituted by vinegar.

For more classic curries, spice blends, curry powders and curry pastes see the Celtnet Curry and Curry Powder Recipes page

For all the curry recipes on this blog, see the curry history and curry recipes page.
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