Empty My Fridge
Here’s how I make my Vindaloo Paste to marinate meat
Ingredients
- Dried chili5
- Clove8
- Cinnamon stick1 piece
- Cardamom5
- Peppercorn1 tsp
- Cumin1 tsp
- Fennel seed½ tsp
- Coriander seed1 tsp
- All the above
- Garlic · peeled1 bulb
- Ginger · peeled5
- Chili pepper4
- Turmeric · powder1 tsp
- Chili powder2 tbsp
- Tamarind · paste1 tsp
- Vinegar50 ml
Instructions
- Toast the dried chillies, cloves, cinnamon stick, cardamom pods, peppercorns, cumin, fennel and coriander seeds in a pan over medium heat until aromatic. Remove from the heat and put in a blender.
- Add the garlic, ginger, red chillies, turmeric, chilli powder, tamarind paste, vinegar and water to the blender with the toasted spices, and blend into a paste.
- Mix the paste into 500 g of meat (lamb, mutton, beef or chicken) and marinate overnight, or for at least 2 hours if short on time.
Summarized from EatMee Recipes's video. Watch it for the details.
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