Vindaloo Paste

[Hoosier]

I am looking for a ready made Vindaloo Paste?

Could you please recommend any brand?

I picked up one from a local shop, but it wasn't what I am looking for.


Thanks in advance,

 

[Snappahead]

Dude,

Make your own:

Vindaloo Paste

2 Tbsp cayenne
4 Tbsp cumin
2 Tbsp turmeric
2 Tbsp ground coriander
2 Tbsp black pepper
2 Tbsp hot mustard powder
2 Tbsp salt
2 tsp ground ginger
1 tsp cinnamon
3/4 cup white vinegar
1/2 cup vegetable oil




Place all the spices and the salt in a mixing bowl and stir in the vinegar.
Keep blending with a spoon until a paste if formed.
Heat the oil in a sauce pan over medium-high heat and add the paste.
Reduce the heat immediately to low and stir steadily and vigorously,
scraping the bottom of the saucepan to make sure the spices do not stick or burn.
(Don't put your face over the pan,
as the pungent vapors from the spices will make your eyes water.)
Stir constantly for about 8 minutes, or until the spices have cooked
and mellowed and the oil is exuded from the mixture to the edges of the pan.
Set aside to cool.
When the mixture has cooled, spoon it into a jar,
complete with any oil, and cap tightly.
The paste will keep indefinitely in the refrigerator and,
if the jar has been sterilized, will keep for at least 6 months on the shelf.
Use 1 Tbsp to every 1.1/2 pounds of meat (more if you like it spicy).

 

[Pat Mustard]

Where are you located?

Pataks is a very good, authentic brand...

 

[Hoosier]

Hahaha~~~

Snappahead, it the recipe above yours or from the internet? I tried it once with the recipe from the internet. Guess what... I didn't know what I made... LOL~~~

Pat Mustard, I am in IN...

I am not sure what brand I picked up.. It wasn't hot enough for me, either.

I am looking for Pataks brand via WWW...

 

[Snappahead]

Lol....

 

[wardric]

Pataks is good

 

[Pat Mustard]

I'm originally from England where Pataks is made, (we have a huge Indian population there). Something like 80% of all the Indian restaurants in the UK actually use Pataks for their currys.

Anyhoo, up here in Minnesota I've found Pataks in Walmart (although we have quite a few Asians working at the local IBM so they may only carry it for that reason). Failing that, I know that World Market carry them as well.

Either way, it probably won't be anywhere quite as hot as a good British vindaloo!
:redhot:

 

[Hoosier]

One following up question.

What else do you put on the paste, such as any veggie or ingredients?

Thanks in advance,

 

[Pat Mustard]

It depends on whether you get hold of a curry sauce or a curry paste.

We normally use the sauces, those are straightforward - brown some chicken (or other meat of your choice) in a pan, throw in the sauce, simmer for 20 minutes or so and then serve. These are super easy to use.

The pastes contain the spice combinations but you usually have to mix in yoghurt or tomatoes or something else, depending on the type of curry.

You can pretty much curry anything you fancy, lamb and chicken are good, beef seems a little insensitive but it also works fairly well. If you want a veggie curry then Butternut Squash works really well, it's got loads of texture and holds up well.

Final thoughts... Curiosity once led me to investigate the legendary Warhammer Maneuver; I strongly advise you not to eat a vindaloo before going diving...

 

[Missdirected]

Ooooh I so love Indian Food. Getting it here is near impossible. UK is about it for me. I agree with all of you here that Patak's is awesome. I have found quite a few items at The Fresh Market http://www.thefreshmarket.com/