the foodies handbook
...food and friends are made fresh daily
Home Page
Best In Season January
About Us
Cheeses
Chefs
Contact Us
Cookshop (UK)
Cookshop (US)
Culinary Oils
Culinary Terms
Cupcakes
E Numbers
Equipment
Fish
Free Vouchers
Garlic Dough Balls
Global Knives
Hannah Glasse
Health & Hygiene
Herbs & Spices
Ice-cream
Italian Cuisine
Jam Making
Japanese Cuisine
Kitchen Knives
Made In Northumberland
Meat
Meat Cuts
Mushrooms
Natural Toxins
Pop-Up Restaurants
Pumpkins
Produce
Recipes
The World Of Breakfast
Vintage Food Advertising
What Not To Eat
 

 Vindaloo Paste

Originally a Portuguese stew consisting of diced pork meat flavoured with garlic before being braised in white wine. The dish was introduced to the Goa region of India by sailors, resulting in local cooks adding large quantities of fresh chillies and spices to the pot.

Ingredients

Garlic, ginger, red chillies, turmeric, sea salt, cloves, black peppercorns, coriander seeds, fennel seeds, fenugreek seeds, groundnut oil and tomato puree.

 Method

Prepare the garlic and ginger. Toast in a dry pan together with the other ingredients. When golden brown remove from the heat and crush in a mortar until a fine powder is obtained, blend with a the oil and tomato puree to form a smooth paste. Use as required.