based on a Madhur Jaffrey Vindaloo recipe
Ingredients
- 1 tbsp cumin seeds
- 1 dried red chilli pepper
- 1 tsp black peppercorns
- 1 tsp cardamom seeds
- 2cm stick cinnamon
- 1 ½ tsps whole black mustard seeds
- 1 tsp whole fenugreek seeds
- ¼ tsp Chile Ancho Powder
- ¼ tsp Chile Pasilla Powder
- ¼ tsp Chile Chipotle Powder
- ¼ tsp Chile Guajillo Powder
- 5 tbsps cider vinegar
- 1 ½ tsps salt
- 1 tsp light brown sugar
- 8 tbsps sunflower oil
- 180g onions (sliced into fine half-rings)
- 2-3 tbsps water
Method
- Dry roast the whole spices and grind to a fine powder
- Combine in a bowl with the powdered spices, vinegar, salt and sugar
- Cover and set aside
- Heat the oil in a heavy frying pan and stir and fry the onions
- Fry the onions until brown and crispy and then blend to a paste with the water
- Add to the spice and vinegar mixture
- Cover and set aside
- Divide the paste into two, use half to make Pork Vindaloo, the other half can be frozen and used another day.