| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
Condiments |
16 |
servings |
INGREDIENTS
| 10 |
|
Red chili peppers |
| 4 |
tb |
Finely grated fresh ginger; divided |
| 4 |
|
Garlic cloves; chopped |
| 8 |
|
Garlic cloves; thinly sliced |
| 1/2 |
ts |
Fenugreek seed |
| 1 |
ts |
Mustard seed |
| 1 |
ts |
Cumin seed |
| 3 |
tb |
White wine vinegar |
| 6 |
tb |
Oil |
| 2 |
c |
Finely chopped onion |
| 1 |
lb |
Tomatoes; peeled |
| 8 |
|
Cardamom pods; seeds only |
INSTRUCTIONS
Grind or pound chili peppers, half the ginger, chopped garlic, fenugreek,
mustard and cumin and mix them to a paste with the vinegar. Do not add
water.
Heat the oil and fry the onion until golden, then add the tomatoes and
squash them into a paste as you cook. Stir in the spicy vinegar paste you
have already made, add the remaining spices and fry until the oil runs out
of them. The paste is then ready. Allow it to cool and store in an airtight
container in a cool, dark place.
NOTES : Vindaloo is a highly spiced and hot curry. The paste is made with
tomato. Traditionally from Goa in western India, this curry goes well with
meat and seafood. Pat Hanneman's bookshelf.
Recipe by: Step-by-Step Indian Cooking by Sharda Gopal
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Sep 21,
1998, converted by MM_Buster v2.0l.
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