PREPARING A VINDALOO CURRY POWDER
You need
- 600 g dried chilies , stems removed - washed , soaked and drained
- 600 g cummin seeds , washed and drained
- 300 g mustard seeds , washed and drained
- Toast l the dried chilies until crunched and leave it aside .
- Toast the cummin seeds until lighter and crunchy
- Toast the mustard seeds untill pops
- Using a pestle combined the toasted spices and finely ground them to powder .
- Keep in an air tight container in dark cool place . The curry powder can last for few months.
TRADITIONAL VINDALOO CURRY PASTE
You need
- 10 - 15 dried chili - wash and boil in hot water to soften
- 1 large yellow onion - sliced
- 1 inch fresh turmeric - choppped / sliced
- 1 inch fresh ginger - chopped / sliced
- 4 - 5 garlic - chopped
- 1 tbspn black peppercorn
- 2 tbspns cumin seeds
- 1 tbspn coriander seeds
- 1 tbspn fennel seeds
- 1 tbspn fenugreek seed
- 1 tbspn whole cloves
- 1 tbspn cardamom pods
- 2 inches cinnamon stick - break into small pieces
- 1 walnut size of tamarind pulp - squeezed for a cup of juice
- 1/2 tsp light brown sugar
- 2 tbspns vinegar
Method :
- In a pan sautee ( on high heat ) the onions until caramelized , add in ginger , turmeric and garlic . Stir fry until golden brown in color. Remove from the heat and allow to cool until needed .
- Toast cumin seeds , coriander seeds , fennel seeds until crunch . Add in cloves , cardamom and cinnamon sticks . Stir for a few seconds . Add in black peppercorns , black mustard seeds and fenugreek seeds . Continue stirring until fragrant . Remove all the spices form heat and keep them aside to cool . Using a pestle or spice grinder , grind all the toasted spices to powder .
- In a food processor , add in the sauteed onions , ginger , garlic and turmeric together with chili paste , tamarind juice ,vinegar and salt and sugar.
- Puree until well combined and mixture turn into smooth paste . Keep paste in an air tight container in refrigerator .
- Paste can last up to seven days or more .
