Jamie Oliver'S Vindaloo Paste - cooking recipe

Ingredients
    1 teaspoon black peppercorns
    4 cloves
    2 teaspoons coriander seeds
    2 teaspoons fennel seeds
    1 teaspoon fenugreek seeds
    2 garlic cloves, peeled and roughly chopped
    2 inches fresh gingerroot, ginger piece suggested size of your thumb- peeled and roughly chopped
    4 dried red chilies
    1 tablespoon turmeric
    1/2 teaspoon sea salt
    3 tablespoons oil
    2 tablespoons tomato puree
    2 fresh red chilies
    1/4 cup coriander leaves, chopped roughly
Preparation
    Put a frying pan on a medium to high heat and add the black peppercorns, cloves, coriander seeds and fenugreek seeds to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
    Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder.
    Either way, when you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.

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