Hydrating chilies is the key to making great vindaloo paste at home. Use it for restaurant style or homestyle curries.
Servings: 1 cup
- 15 kashmiri chilies
- 1/4 cup garlic ginger paste
- 1 tsp black pepper coarse grind
- 2 shallots
- 1/4 tsp cinnamon
- 2 tsp paprika
- 2 tsp cumin
- 1 tbsp jaggery sugar or brown sugar
- 4 tsp malt vinegar
- 3 tbsp oil
Seed the dried chilies. You will need to break them into pieces to do it. That's OK.
Pour really hot water over the chilies and leave to hydrate. You may need to drain and add a second batch of hot water. This takes up to an hour, depending on the chilies.
Combine all the ingredients in a small food processor. Pulse a few times to mix. Then puree until smooth.
If it won't go, add a splash of water. It takes a while to really puree. Be patient.
A simple homemade garlic ginger paste can be found here. Homemade is so much better than store bought. You won't believe the difference.
Serving: 1cup | Calories: 555kcal | Carbohydrates: 31g | Protein: 3g | Fat: 44g | Saturated Fat: 3g | Sodium: 43mg | Potassium: 483mg | Fiber: 6g | Sugar: 19g | Vitamin A: 4305IU | Vitamin C: 6.4mg | Calcium: 66mg | Iron: 4.9mg