Home » Sauces Dressings & Dips » Hot Curry Paste Vindaloo
All   Meat   Vegan   Vegetarian   Seafood   
  Recipies List  
Ref: 356
Heading: Sauces Dressings & Dips
Cuisine: Indian
Food Type: Vegan
No of Portions: 6
Change no of portions required to :

Ingredients & Prep

   40 g  Fresh ginger finely grated or processed
   30 g  Garlic clove finely grated or processed
   20 g  Fresh coriander with stems finely chopped
   2 tbsp  Tomato puree
   1 tbsp  Turmeric ground
   2 Fresh hot red chillies finely chopped
   3 tbsp  Groundnut oil
   1/2 tsp  Salt
  Spice Toast Mix
   4 Cloves
   4 tsp  Red chilli flakes
   2 tsp  Coriander seeds
   2 tsp  Fennel seeds
   1 tsp  Fenugreek seeds
   1/2 tsp  black peppercorns


  Step 1
Make the spice toast mix by adding them to a dry frying pan on a medium heat, dry fry for 2 to 3 mins tossing/moving it around or until then just start to colour & give off an aroma, then grind to a powder, either use a spice grinder, food processor or a pestle & mortar.
  Step 2
Combine with all the other ingredients by either using a food processor or if you have a fine grater (microplane type) grate the ginger & garlic then mix all together into a paste.

Suggestion & Tips

Use approx. 2 level tbsp (30g) of paste per portion if meat is 200g & veg 250g per portion for veg like onion, tomato & sweet pepper etc (not rice). Loose with a little water before adding to curry.
Copyright © 2024. All Rights Reserved.
Site By ecomsolutions