Vindaloo is my favourite curry, so I developed this paste.
Mechanic
In this version, the fenugreek and dried chilies set the paste apart from a generic curry paste. Toast all whole spices first: the heat activates their oils and deepens every flavour in the final dish.
Ingredients
- 50 g fresh ginger (5 cm), roughly chopped
- 3 or more cloves garlic, to taste, roughly chopped
- 10 dried red chilies (adjust heat to taste)
- 2 teaspoons coriander seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- 6 green cardamom pods
- 6 whole cloves
- 1 cinnamon stick
- ¼ teaspoon black peppercorns
- 3 tablespoons lemon juice
Method
Toast whole spices (coriander, fenugreek, cumin, cardamom, cloves, cinnamon, peppercorns) in a dry pan over medium heat until fragrant, 2–3 minutes. Cool.
Grind toasted spices to a fine powder.
Blend ginger, garlic, dried chilies, and ground spices with lemon juice until a smooth paste forms, adding a splash of water if needed.
To serve
Rub onto pork, lamb, or chicken. Marinate at least 2 hours, overnight preferred. Use the paste as the base of a braise or curry sauce.
Notes
- Vinegar is traditional (vindaloo comes from the Portuguese vinha d’alhos, meat in wine vinegar and garlic); lemon is my swap. Tamarind also works.
- Don’t skip the fenugreek; its bitterness defines this paste.
- Keeps refrigerated for a week or frozen for a month.