Serves: 5
Total Calories: 313
1. Soak the red chili peppers in the vinegar, 1 to 2 hours. Meanwhile, prepare the vindaloo powder. In a food processor, process together the red chili peppers, plus the vinegar, ginger, garlic, onion, curry leaves, and salt to make a smooth paste. Mix in the vindaloo masala and process once again.
2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and stir-fry the paste, over medium-high heat the first 2 to 3 minutes, and then over medium heat until rich brown, 7 to 10 minutes. Let cool, then store in an airtight container about 1 month in the refrigerator or 6 months in the freezer.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Goan Vindaloo Paste recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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