Vindaloo is a hot and sour curry popular in South India. It is perfect paste for pork or any other chicken, as its acidity and astringency balance their richness.
Vindaloo Paste and the food it’s cooked with is designed to keep for several months under refrigeration.
Ingredients:
4 Tablespoons Ground Cumin (Jeera)
2 Tablespoons Freshly Ground Black Pepper (Kali Mirch)
2 Tablespoons Ground Coriander (Dhaniya)
2 Tablespoons Ground Ginger (Adrak)
2 Tablespoons Turmeric (Haldi)
2 Tablespoons Chili Powder
2 Tablespoons Ground Mustard (Sarsoon)
2 Tablespoons Salt
½ Cup Vinegar
½ Cup Vegetable Oil
1. Place the first eight ingredients in a medium-size mixing bowl and combine. Whisk in the Vinegar until the mixture form a paste, somewhat like the texture of Peanut Butter.
2. Heat the Oil in a nonstick pan saucepan over medium-high heat.
3. Add the paste, reduce the heat to low and vigorously mix with a wire whisk continuously so the spices do not stick and burn.
4. Do not get too close, as the spices give off pungent vapors that could irritate sensitive eyes. Continue to stir until the spices mellow, about ten minutes. Set aside to cool.
5. Put the cooled pate in an airtight jar and refrigerate until ready to use.
Make about 2 cups.