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Vindaloo Masala

User Rating 2 Star Rating (3 Reviews) write a review

By , About.com Guide

This spicy Goan (Goa is on the western Indian coast) masala paste is typically used as the base in a pork curry but tastes just as good with chicken. This recipe makes enough Vindaloo paste to prepare a dish that serves 4.

Ingredients:

  • 2 large onions chopped
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tsp garam masala
  • 4 dry red chillies, toasted
  • 2 tsps coriander seeds, toasted
  • 1 tbsp cumin seeds, toasted
  • 6-8 black peppercorns
  • White vinegar

Preparation:

  • Put all the ingredients except vinegar into a food processor.
  • Add the vinegar a little at a time, to grind the ingredients into a thick smooth paste.
  • Use immediately or store in a clean, dry container, in the refrigerator.

User Reviews

 4 out of 5
Not really a Vindaloo, but delicious all the same!, Member ljdellar

This only missed 5 stars because it isn't really a vindaloo. I would suggest the flavour is much more like a meat rogan or possibly a Madras style curry. Of course, neither of these would normally be made with pork! Generally, I tend to make vindaloo with a paste made by frying six LARGE sliced onions until dark brown, then combining them in a blender with two whole heads of garlic, an inch or more of ginger, 6 roasted Goan or Kashmiri chillies, 6 black peppercorns, 1 stick cinnamon, 4 cloves, 1 tsp roasted cumin seeds, 1 tbsp roasted coriander seeds, 1/2 tsp turmeric powder, Salt (about 1 tsp), 3/4 cup white wine vinegar or cider vinegar and 1 tbsp grated jaggery or dark brown sugar. Tomatoes definitely change the character of the disk and make it less authentic, but still delicious.

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