British Asian & UK Halal
Vindaloo Paste
Red chilies, tomato puree and coriander come together in this British curry-house paste, fragrant with black peppercorns and coriander and cooked in a pan.
15 min · Serves 1 · Medium
1
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 10 min · 15 min total
- medium
- 1
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.
- 2
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.
- 3
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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
