Vindaloo Paste
Fiery Masala Paste
Submitted By: Taz
Ingredients:
Roast and Grind:
15 Dried Red Chiles (Lal Mirch)*
1 3inch Cinnamon Stick (Dalchini)
¼ inch piece Dried Ginger (Saunth)
2 Green Cardamom Pods (Choti Elaichi)
5 tsp Cumin Seeds (Jeera)
5 tsp Coriander Seed (Dhania Saabut)
2 tsp Black Peppercorns (Kali Mirch)
2 tsp Black Mustard Seed (Rai)
2 tsp Whole Cloves (Laung)
1 tsp Fenugreek Seed (Methi Dana)
Paste:
15 cloves Fresh Garlic (Leh-sun)
3 inch piece Fresh Ginger (Adrak)
3 Fresh Green Chiles (Hari Mirch) - stems removed
1 tsp Turmeric Powder (Haldi)
2 tsp Kashmiri Chile Powder -OR- Paprika (Kashmiri Mirch / Deghi Mirch)
2 tsp Kosher Salt (Namak)
½ Cup Coconut Toddy Vinegar -OR- Cider Vinegar (Toddy Vinagre / Jamun Sirka)
¼ - ½ Cup Tamarind Concentrate (Imli) - amount to taste
Preparation:
- Place a medium dry skillet over medium-low heat - Add all of the 'Roast and Grind' ingredients to the skillet and roast (constantly moving the spices) until chiles begin to darken and everything is VERY fragrant (apx 3-4 minutes) - Remove from heat and allow to cool completely to room temperature
- Once cooled, transfer the roasted spices to a mortar and pestle, spice mill, or clean coffee grinder and grind into a fine powder - Set aside until needed
- Place fresh ginger, garlic, and green chiles in a food processor or blender and purée into a smooth paste
- Transfer to a large, nonreactive bowl - Fold in the ground spices until thoroughly combined - Add the remaining ingredients and thoroughly combine - Adjust flavor and heat level to your liking
Use immediately or transfer to an airtight container and store in refrigerator for up to 3 months or in the freezer for up to 1 year
* You can substitute dried Kashmiri chiles for a milder paste if desired - If using Kashmiri chiles, you can
skip the 2 tsp of Kashmiri chile powder or paprika in the 'paste' ingredients as they are there mainly for
color when using 'regular' dried red chiles
