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Vindaloo curry paste

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Vindaloo curry paste
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Vindaloo curry paste

Added by: on Jan 7th, 2011
Vindaloo originated in Portugal as a pork dish cooked with red wine and garlic.
Rating:
0
Prep Time:
20 min
Cook Time:
60 min
Ready In:
80 min

Servings

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Original Recipe Yield: 1 serving (1 cup)
 

Ingredients:

  • 1 1/2 oz (40 g) dried red Kashmir chile peppers
  • 1 small onion
  • 1 teaspoon black peppercorns
  • 1 1/2 teaspoons whole cloves
  • piece 3-inch (7.5-cm) of cinnamon stick
  • 1 teaspoon cumin seeds
  • piece 1-inch (2.5-cm) of fresh ginger
  • 1/4 cup chopped garlic
  • piece Walnut-sized of tamarind pulp (without seeds)
  • 1 teaspoon light brown sugar
  • 2 tablespoons white wine vinegar
Nutrition Facts
Vindaloo curry paste

Servings Per Recipe: 1

Amount Per Serving

Calories: 282

  • Total Fat: 3.9 g
  •     Saturated Fat: 0.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 61.9 mg
  • Total Carbs: 57.2 g
  •     Dietary Fiber: 16 g
  •     Sugars: 25.7 g
  • Protein: 8.2 g
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Directions:

1

Cover the dried chiles with plenty of hot water and keep them submerged under a small plate. Let soak overnight.

2

The next day, preheat the oven to 450°F (230°C). Place the unpeeled onion on the middle rack of the oven and roast for 1 hour, until the center is soft and nicely caramelized. Let cool, then peel off the skin.

3

Drain the chiles and squeeze out the excess water. Put the peppercorns, cloves, cinnamon, and cumin seeds in a spice grinder and grind to a fine powder.

4

Put the chiles, roasted onion, ground spice mixture, ginger, garlic, tamarind pulp, sugar, and vinegar into a food processor and blend to a smooth paste.

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