Vindaloo curry paste recipe

Recipe for vindaloo curry paste in our easy curry recipes collection.

Recipe ingredients

• 1 1/2 ounces dried red chillies
• 1 small onion
• 1 teaspoon black peppercorns
• 1 1/2 teaspoons whole cloves
• 3 inches piece of cinnamon stick
• 1 teasppoon cumin seeds
• 1 inch fresh root ginger
• 4 tablespoons garlic, roughly chopped
• A walnut sized piece of tamarind pulp, without seeds
• 1 teaspoon light soft brown sugar
• 2 tablespoons coconut vinegar or white wine vinegar

How to make vindaloo curry paste

• Cover the chillies with plenty of hot water and leave them to soak overnight.
• The next day, preheat the oven to 450 degrees F.
• Place the unpeeled onion on the middle rack of the oven and roast for 1 hour, until the centre is soft and nicely caramelized.
• Remove and leave to cool, then peel off the skin.
• Drain the chillies, squeeze out the excess water and then roughly chop them.
• Put the peppercorns, cloves, cinnamon and cumin seeds into a mortar or spice grinder and grind to a fine powder.
• Tip the powder into a food processor and add the roasted onion, chillies, ginger, garlic, tamarind pulp, sugar and vinegar. Blend to a smooth paste.

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