Jamie Oliver's Vindaloo Paste

Name: Jamie Oliver's Vindaloo Paste
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving(s)
Ingredients: 1 teaspoon black peppercorns; 4 cloves; 2 teaspoons coriander seeds; 2 teaspoons fennel seeds; 1 teaspoon fenugreek seeds; 2 garlic cloves, peeled and roughly chopped; 2 inches fresh gingerroot, ginger piece suggested size of your thumb- peeled and roughly chopped; 4 dried red chilies; 1 tablespoon turmeric; 1/2 teaspoon sea salt; 3 tablespoons oil; 2 tablespoons tomato puree; 2 fresh red chilies; 1/4 cup coriander leaves, chopped roughly

Submitted by Jubes

"A Jamie Oliver recipe from Ministry of Food cookbook Easy to make yourself- any leftovers are suggested to be placed in a small container and covered in a layer of oil- store in the fridge."

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photo by Cindy L.

Ready In:: 15mins
Ingredients:: 14
Serves:: 1

ingredients

1 teaspoon black peppercorns
4 cloves
2 teaspoons coriander seeds
2 teaspoons fennel seeds
1 teaspoon fenugreek seeds
2 garlic cloves, peeled and roughly chopped
2 inches fresh gingerroot, ginger piece suggested size of your thumb- peeled and roughly chopped
4 dried red chilies
1 tablespoon turmeric
¹⁄₂ teaspoon sea salt
3 tablespoons oil
2 tablespoons tomato puree
2 fresh red chilies
¹⁄₄ cup coriander leaves, chopped roughly

directions

Put a frying pan on a medium to high heat and add the black peppercorns, cloves, coriander seeds and fenugreek seeds to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder.
Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.

Questions & Replies

Can this be made in bulk and stored in a jar...how long will it keeo...thankyou

Lizzy D.

Reviews

Very aromatic and spicy. Thank you made for Lively Lemon Lovelies of ZWT #8 . Namaste"

Rita1652
Excellent! I did substitute mustard seeds for the fenugreek seeds because I didn't have them. I also use powdered ginger instead of fresh, because I didn't have fresh. In addition, are used tomato paste in place of tomato purée. Are used coconut or oil. Everything turned out wonderful. I also used cayenne pepper instead of dried red peppers, because I didn't have those either. (But cayenne Pepper is the same thing as dried red peppers, it's just ground already.) I doubled the recipe, but I think it would be probably good to even quadruple it so that you could have another serving for the fridge. Just doubling it is probably enough for two servings.

Cindy L.
A very good Vindaloo paste - rich and red in colour!

lullpayne