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 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.