Ingredients for Jamie Oliver S Vindaloo Paste
- 1 teaspoon black peppercorns
- 4 cloves
- 1 tablespoon coriander seeds
- Fennel Seeds
- 1 teaspoon fenugreek seeds
- Garlic Cloves
- Fresh Gingerroot
- Dried Red Chilies
- Turmeric
- Sea Salt
- Oil
- 2 tablespoons tomato puree
- 2-3 red chilies (adjust to taste)
- Coriander Leaves
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How to Make Jamie Oliver S Vindaloo Paste
- Heat a frying pan over medium-high heat. Add 1 teaspoon black peppercorns, 4 cloves, 1 tablespoon coriander seeds, and 1 teaspoon fenugreek seeds to the dry pan.
- Lightly toast the spices for 2-3 minutes, shaking the pan frequently, until golden brown and fragrant. Remove from heat.
- Transfer the toasted spices to a pestle and mortar and grind to a fine powder, or use a food processor to pulse into a powder.
- Add the ground spices to a food processor along with 2 large garlic cloves, 1 inch piece ginger (peeled), 2-3 red chilies (adjust to taste), 1 teaspoon ground cumin, 1 teaspoon ground turmeric, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 2 tablespoons tomato puree, 1 tablespoon lemon juice, 1/4 cup vegetable oil, and 1/2 teaspoon salt. Process until you have a completely smooth paste.
- Your Jamie Oliver style Vindaloo paste is ready to use! Use immediately in your favourite curry recipe, or store as directed.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
64g
Fat
28g
Carbs
13g
