Items you will need
- 2 tbs. cayenne pepper
- 4 tbs. cumin powder
- 2 tbs. ground coriander
- 2 tbs. turmeric
- 2 tbs. ground black pepper
- 2 tbs. salt
- 2 tbs. hot mustard powder
- 2 tsp. ground ginger
- 1 tsp. cinnamon
- ¾ cup white vinegar
- ½ cup vegetable oil
How to Make Vindaloo Paste. Vindaloo originated in Portugal as a pork dish cooked with red wine and garlic. Over time, the dish vinh d'Alho (from "vinho," wine and "alho," garlic) began its migration to Western palates. Heat was added with addition of chilies and curry. Pork is the usual meat for a vindaloo paste, yet many enjoy chicken, shrimp or lamb as a substitute.
Combine all of the spices and salt in a bowl. Blend this mixture with vinegar until a subtle paste consistency is formed.
Add oil to a saucepan on medium high heat. Introduce the paste mixture and reduce heat to low while continuously stirring rapidly. Make certain paste does not stick to the bottom of the pan as it may burn.
Continue stirring for approximately 8 to 10 minutes until the spices have released their oils and a visible ring of exuded oil forms on the edges of the pan. Remove from heat and allow cooling.
Remove the paste from the pan once it has cooled completely and place it in a sterilized jar with a very tight fitting lid.
Allow the essential oils of the spices to release over the heat for added flavor. Add chilies or chili powder for even more heat.
Do not inhale vapors of the cooking spices if you have a low tolerance or allergy to extremely spicy foods. Always wash your hands after handling spicy foods to prevent transfer to eyes or sensitive skin.