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Vindaloo Paste Recipe

Vindaloo Paste is a combination of spices, fresh garlic and ginger, fresh Serrano, tamarind, and vinegar

You will need 5 Tablespoons of Vindaloo paste per pound of meat. You can use this paste with any meat of your choice: Chicken Beef Lamb Prawns

 

Ingredients

Dry Powdered Spices

1. Cumin powder: 3 Tablespoon

2. Coriander powder: 3 Tablespoon

3. Turmeric powder: 2 teaspoons

4. Fenugreek powder: 2 teaspoons

5. Dried Ginger powder: 2 teaspoons

6. Cinnamon powder: 1 Tablespoon

7. Ground Cloves: 1 Tablespoon

8. Ground Black pepper: 1 Tablespoon

9. Ground Cardamom: 1 Tablespoon

10. Hot Cayenne Pepper powder: 8 teaspoons

11. Hot mustard powder: 4 teaspoon

12. Degi Mirch:  4 teaspoon

13.  Salt: 1 Tablespoon

Fresh Herbs

1. Garlic Cloves, peeled: 30

2. Ginger, Peeled: 6"x1"

3. Serrano: 8

Liquids

1. Tamarind Pulp: cup

2. White Vinegar: 1cup

 

Method:

1. Mix all dry powdered spices well

2. Grind the herbs together in a coffee grinder or a food processor. Mix ground herbs with ground spices

3. Stir-in Tamarind pulp and White vinegar

4. Transfer to sterilized glass jar with air tight lid. Store in the refrigerator. It will stay good for 3 months or longer

 

Typical Application

1. Ghee: cup

2. Skinless boneless chicken breast 1" pieces: 1 Pound

3. Ground onions: 2 Cups

4. Vindaloo Paste: 5 Tablespoons

5. Water: cup

Method

1. Heat Ghee in a sauce pan. Add chicken. Fry till pieces are white to brown on all sides. Remove Chicken with a slotted spoon. Set it aside

2. Add Onions. Fry till moisture is gone and onions are translucent. 6 minutes

3. Add Vindaloo paste and chicken. Cover. Move away from the dish to avoid vinegar fumes to get in your eyes. Cook on medium heat for 6 minutes

4. Add water.  Cover. Simmer for 15 minutes till chicken is tender

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