Best 5 Vindaloo Curry Paste Recipes

VINDALOO CURRY PASTE

Steps:

• Place all ingredients in food processor and blend for 20 seconds or until smooth.
• Store refrigerated in an airtight container for up to two weeks.
• May freeze for up to 2 months.
• Use as directed in recipes.

VINDALOO

Steps:

• Salt beef: Toss beef in salt.
• Check spiciness of kashmiri chilli powder and adjust if desired. See Spiciness Note below.
• Curry Paste: Place Curry Paste ingredients in a Nutribullet or small food processor with 1 cup of the water. Blitz until smooth. Pour over beef. Pour remaining 1 cup water into Nutribullet, shake (to clean out remaining curry paste), then pour/scrape over beef.
• Marinate beef: Mix beef in curry paste, cover, then marinate 2 hours. (Note: marinade is fairly thin - the water cooks down during slow cooking.)
• Preheat oven to 190°C/375°F (170°C fan).
• Curry sauce: Melt ghee over medium high. Cook onion, ginger and garlic until they become translucent - about 3 minutes.
• Mustard seeds: Add black mustard seeds then cook until onion is tinged with gold. Stir in tomato paste, cook 1 minute.
• Puree sauce: Add beef stock, stir. Transfer into a jug then use a stick blender to puree until smooth. Pour back into the pot.
• Add beef: Add beef and curry leaves, stir then bring to boil.
• Slow cook: Cover with a lid, then place in the oven for 2 hours or until beef is fall apart tender and the sauce has darkened in colour and thickened. (See Note 7 if sauce hasn't reduced enough).
• Serve: Garnish with coriander, then serve over basmati rice with a side of naan!

JAMIE OLIVER'S VINDALOO PASTE

Steps:

• Put a frying pan on a medium to high heat and add the black peppercorns, cloves, coriander seeds and fenugreek seeds to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
• Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder.
• Either way, when you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.

VINDALOO PASTE (INDIAN)

Steps:

• Combine all except the oil in a bowl and stir to form a paste.
• Heat oil in a sauce pan over med-high, add the paste, and reduce to low.
• Stir vigorously for 8 minutes, scraping the bottom to ensure spices do not burn.
• Allow to cool and spoon into sterile jar and cap tightly.

CURRY VINDALOO

Steps:

• Pound green chilli, garlic, ginger and cayenne together with salt in a mortar until smooth.
• Add vinegar (or use a blender).
• Marinate the meat in this for 2 hours.
• Save the marinade.
• Heat the oil with cumin, coriander and peppercorns.
• When hot, add the meat and onion and broil on high heat until brown.
• Add the marinade, sugar and tomato purée.
• Add water and salt if necessary.
• Let simmer until meat is done and the sauce has thickened (circa 30 minutes).
• Remove from heat.
• Add tomatoes, chilli and brandy and serve with basmati rice and maybe some yoghurt sauce to compensate the heat.