Vindaloo paste

based on a Madhur Jaffrey Vindaloo recipe



  • 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



  1. Dry roast the whole spices and grind to a fine powder
  2. Combine in a bowl with the powdered spices, vinegar, salt and sugar
  3. Cover and set aside
  4. Heat the oil in a heavy frying pan and stir and fry the onions
  5. Fry the onions until brown and crispy and then blend to a paste with the water
  6. Add to the spice and vinegar mixture
  7. Cover and set aside
  8. Divide the paste into two, use half to make Pork Vindaloo, the other half can be frozen and used another day.

See also

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