Goan Vindaloo Paste


Serves: 5
Total Calories: 313

Ingredients

3 to 4 dried red chili peppers, such as chile de arbol, broken
1/4 cup distilled white vinegar
1/2 cup Goan Vindaloo Powder or store-bought
8 to 10 quarter-size slices of peeled fresh ginger
5 to 7 cloves fresh garlic (large), peeled
1 large onion, coarsely chopped
30 to 40 fresh curry leaves
2 teaspoons salt or to taste
3 tablespoons peanut oil

Directions:

1. Soak the red chili peppers in the vinegar, 1 to 2 hours. Meanwhile, prepare the vindaloo powder. In a food processor, process together the red chili peppers, plus the vinegar, ginger, garlic, onion, curry leaves, and salt to make a smooth paste. Mix in the vindaloo masala and process once again.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and stir-fry the paste, over medium-high heat the first 2 to 3 minutes, and then over medium heat until rich brown, 7 to 10 minutes. Let cool, then store in an airtight container about 1 month in the refrigerator or 6 months in the freezer.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 313
Calories from Fat: 78

This Goan Vindaloo Paste recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1000 Indian Recipes Cookbook:
* Kitchen Basics
Almond and Poppy Seed Paste
Basic Cashew Paste
Basic Curry Paste with Onion
Basic Curry Paste without Onion
Basic Garlic Paste
Basic Ginger Paste
Basic Ginger and Green Chili Pepper Paste
Basic Ginger-Garlic Paste
Basic Onion Paste
Blanching Raw Nuts, Almonds
Blanching Raw Nuts, Pistachios
Boiled Onion Paste
Chile Pepper Paste
Coconut Milk
Crispy Chickpea Batter Drops
Crispy Fried Fresh Ginger
Crispy Fried Onions
Deep-frying, Indian Style
Dry-Roasting Spices, Nuts, and Flours
Fried Onion Paste
Goan Vindaloo Paste
Gujarati Green Paste
Homemade Yogurt
Hyderabadi Ginger-Garlic Paste
Indian Clarified Butter
Kerala Fried Onion Paste
Minty Green Curry Paste
Mughlai Curry Paste with Nuts
Paneer Cheese
Preparing Mangoes
Reconstituting Dried Wild Mushrooms
Roasted Garlic Paste
Roasting and Grilling Vegetables
Shelling a Coconut
Slivering Blanched Nuts
Spicy Yellow Curry Paste
Sprouting Beans and Seeds
Tamarind Paste
Yogurt Cheese




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