Recipe - Vindaloo Paste (India)

10 Red chili peppers
4 tablespoon Finely grated fresh ginger;
divided
4 Garlic cloves; chopped
8 Garlic cloves; thinly cut or sliced up
One half teaspoon Fenugreek seed
1 teaspoon Mustard seed
1 teaspoon Cumin seed
3 tablespoon White wine vinegar
6 tablespoon Oil
2 cup Finely chopped onion
1 pound Tomatoes; peeled
8 Cardamom pods; seeds only

Grind or pound chili peppers, half the ginger, chopped garlic, fenugreek,
mustard and cumin and mix them to a paste with the vinegar. Do not add
water.

Heat the oil and fry the onion until golden, then add the tomatoes and
squash them into a paste as you cook. Stir in the spicy vinegar paste you
have already made, add the remaining spices and fry until the oil runs out
of them. The paste is then ready. Allow it to cool and store in an airtight
container in a cool, dark place.

NOTES : Vindaloo is a highly spiced and hot curry. The paste is made with
tomato. Traditionally from Goa in western India, this curry goes well with
meat and seafood. Pat Hanneman's bookshelf.

Recipe by: StepbyStep Indian Cooking by Sharda Gopal

Posted to EATLF Digest by Pat Hanneman kitpath@earthlink.net on Sep 21,
1998, converted by MM_Buster v2.0l.