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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Use in Vindaloo recipes calling for Vindaloo curry paste. Easy to make so you don't have to buy it and you can have it fresh. Easy to store and freeze as well. Ingredients:
2 tablespoons grated fresh ginger |
4 cloves garlic, chopped |
4 fresh red chilies, chopped |
1 tablespoon ground coriander |
1 tablespoon cumin seed |
2 teaspoons turmeric |
2 teaspoons ground cardamom |
1 teaspoon ground cinnamon |
4 whole cloves |
6 whole peppercorns |
1/2 cup cider vinegar |
Directions:
1. Place all ingredients in food processor and blend for 20 seconds or until smooth.
2. Store refrigerated in an airtight container for up to two weeks.
3. May freeze for up to 2 months.
4. Use as directed in recipes.
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