How to make Vindaloo Masala. I know what you are saying – Why would you? Well, this Vindaloo Paste has a fantastic depth of flavour, tomatoey, sour, sweet, garlicky, and a bit of heat at the end. It's ready to go instantly – no more spices are needed to make a curry. This is a Vindaloo Paste at hand for the Vindaloo lover, making a curry really easy with the taste we all like. This paste keeps for 3 months, not a problem, and longer if frozen for at least 6 months – I have used it after 10 months, and it was a great curry.

RECIPE BELOW

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Ingredients

500 ml oil at least your choice veg, canola, palm in Asia Palm Oil NOT olive.
400g garlic peeled
120g Ginger
180 ml tamarind pulp / paste out of a jar
150 ml apple cider vinegar / red wine vinegar your choice
2 tbsp cornflour as a thickener
3 cups ketchup
4 tbsp tomato paste
1020 red chilies
5 tbsp – mixed powder / curry powder
2 tbsp coriander powder
2 tbsp sugar – see note
1 tbsp cumin powder
1 ½ tbsp black pepper
1 ½ tbsp kashmiri chili powder
1 tbsp chili powder
1 tbsp salt
1 tbsp garam masala
½ tsp each
cardamon powder, cinnamon powder, ground cloves, nutmeg

NOTE: sugar is optional but after making this paste so many times it does need the sweetness in there.
Kasoori Methi – I DO NOT add methi to this paste – I never like to take the chance of a paste with so many ingredients turning bitter. If you like Methi in your vindaloo add it at the end of your curry making.
This paste can be scaled leave that one to you!
Also a huge bonus about making a paste like this for those who do not eat spicy you can knock down the chili and still have the taste of a vindaloo.

#vindaloopaste #vindaloo #vindaloospiceblend
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