Vindaloo curry paste


by: Ana Banana

Vindaloo originated in Portugal as a pork dish cooked with red wine and garlic.


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serves: 1

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

how is this calculated?

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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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