Tuesday, April 15, 2008
It seems our local Safeway doesn't sell enough of the Patak's Vindaloo Curry Paste to warrant carrying it. It dropped off the shelves six months ago and no amount of my wishing has made it return. So I got on the net and found a recipe which I have just mashed up in my trusty Aldi mortar and pestle. I now have an extremely pungent beef curry with lentils brewing away on the stove.
It must be potent as well, because when Lily came in for her dinner, she sneezed and shook her head. Poodles mustn't be big on Vindaloo.
This recipe isn't like Pataks, but it's rip-roarin' chilli-hot and very fragrant.
Vindaloo Curry Paste Recipe
Use in Vindaloo recipes calling for Vindaloo curry paste. Easy to make so you don't have to buy it and you can have it fresh. Easy to store and freeze as well.
2 tablespoons grated fresh ginger
4 cloves garlic, chopped
4 fresh red chillies, chopped
1 tablespoon ground coriander
1 tablespoon cumin seeds
2 teaspoons turmeric
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
4 whole cloves
6 whole peppercorns
1/2 cup cider vinegar
1.Place all ingredients in food processor and blend for 20 seconds or until smooth.
2.Store refrigerated in an airtight container for up to two weeks.
3.May freeze for up to 2 months.
4.Use as directed in recipes.