Vindaloo paste is a great way to get restaurant results at home. You can make Indian restaurant vindaloo curry just like they do.
I cook a lot of curries. I cook in the restaurant style and I cook homestyle. But restaurant vindaloo has always been a difficult one for me. I can make a pretty good vindaloo but it always comes up a little short. Not quite what I taste when I hit my local Indian restaurant.
I’ve tried a bunch of different things. My restaurant vindaloo curry is the closest I’ve ever come. It’s good enough that I posted it. I don’t post recipes I can’t stand behind. People tell me it’s great. I fiddled with that recipe a lot. Still tinkering with it now.
But I want something more. I want it nailed. So I’ve started getting nosy. Pushing my way into Indian restaurant kitchens. Asking all sorts of questions.
vindaloo paste
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Larb is a Laotian or Thai pork salad loaded with big flavours of lime, chili and fresh herbs. Hot. Sour. Spicy. There is lots to love here.
It’s is easy to make too. Crazy big tastes that come together in no time flat. Want something to impress? Have no time to cook? Larb to the rescue. Really easy. Really tasty.
Larb is meat salad
Think about it. A meat salad. I have a hard time reconciling those two words. But that’s what it is. Wonderful concept really.
And it’s about as hard as making any other salad. Toss some ingredients in a vinaigrette. Serve. Eat. Done.
Technically larb can be served with raw or cooked ground pork. I’m going to err on the side of safety and go with the cooked version. It makes a wicked beef tartare too.
But for pork I’m going to stick with cooked. I’m just not adventurous enough I guess. That’s OK. I can live with that.
