Vindaloo spice paste
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4 | Fresh red chilies such as serranos seeds and stems removed | |
¼ | cup | Vinegar |
3 | tablespoons | Cumin seeds |
2 | tablespoons | Black mustard seeds |
1 | teaspoon | Turmeric |
1 | teaspoon | Black pepper |
½ | teaspoon | Ground cinnamon |
½ | teaspoon | Cardamon seeds |
½ | teaspoon | Ground cloves |
1 | pinch | Ground nutmeg |
1 | large | Onion; chopped |
12 | Garlic cloves; peeled | |
1 | 1\" piece ginger; peeled | |
½ | cup | Olive or vegetable oil |
¾ | cup | Cider vinegar |
1 | tablespoon | Sugar (opt) |
Salt to taste |
Directions
Soak chilies in vinegar for 20 minutes. roast spices in a skillet for about 1 minute, then plae them in a food processor or blender with the onion, garlic, ginger, red chilies in vinegar, ⅛ cup of the oil, cider vinegar, sugar (if using), and salt and puree to a smooth paste.
Use this spice paste as a marinade for pork, chicken or meat. Makes enough for 2 pounds of meat.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 Submitted By DIANE LAZARUS On 03-15-95
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