Ingredients Jump to Instructions ↓

  1. 10 Red chili peppers

  2. 4 tablespoons 60ml Finely grated fresh ginger - divided

  3. 4 Garlic cloves - chopped

  4. 8 Garlic cloves - thinly sliced

  5. 1/2 teaspoon 2 1/2ml Fenugreek seed

  6. 1 teaspoon 5ml Mustard seed

  7. 1 teaspoon 5ml Cumin seed

  8. 3 tablespoons 45ml White wine vinegar

  9. 6 tablespoons 90ml Oil

  10. 2 cups 125g / 4.4oz Finely chopped onion

  11. 1 lb 454g / 16oz Tomatoes - peeled

  12. 8 Cardamom pods - seeds only

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Grind or pound chili peppers, half the ginger, chopped garlic, fenugreek, mustard and cumin and mix them to a paste with the vinegar. Do not add water. Heat the oil and fry the onion until golden, then add the tomatoes and squash them into a paste as you cook. Stir in the spicy vinegar paste you have already made, add the remaining spices and fry until the oil runs out of them. The paste is then ready. Allow it to cool and store in an airtight container in a cool, dark place. Vindaloo is a highly spiced and hot curry. Traditionally from Goa in western India.


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