Best Jamie Olivers Vindaloo Paste Recipes

Jamie Oliver's Vindaloo curry image

Provided by Caroline Phelps

Categories Main

Time 1h

Yield 4

Number Of Ingredients 15

2 medium onions (finely chopped)
4 cloves garlic (finely chopped)
1-2 red chili (finely chopped)
1 thumb size ginger (peeled and finely chopped)
1 handful cilantro (chopped)
4 tomatoes (chopped)
2 tablespoons vegetable oil
1 pat butter
1 3/4 pounds pork shoulder (chopped bite size)
1/2 cup vindaloo paste (such as Pataks)
salt and pepper (to taste)
1/3 cup balsamic vinegar
1 tablespoon honey
1 cup plain yogurt
1 lemon

Steps:

Get a large casserole-type pan on medium to high heat and add a couple of lugs of peanut oil and the butter. Add the onions, garlic, chile, ginger, and cilantro stalks and cook for 10 minutes, until softened and golden. Ad the pork and the curry paste. Stir well to coat everything with the paste and season with salt and pepper. Add the tomatoes, balsamic vinegar, honey, and about 1 2/3 cups of water, enough to cover everything, and stir again.
Bring to a boil, then turn the heat down and simmer for 45 minutes with the lid on. Check the curry regularly to make sure it's not sticking to the pan, and add extra water if necessary. Only when the meat is tender and cooked, taste and season with salt and pepper - please season carefully.
Serve vindaloo curry with rice or naan bread, with a few spoonfuls of natural yogurt dolloped on top. Sprinkle over the cilantro leaves and serve with some lemon wedges to squeeze over. If you prefer something less spicy, try this Thai ground pork in chili sauce (not spicy at all).

Nutrition Facts : Calories 637 calories, SaturatedFat 12

Vindaloo Curry Paste image

Provided by PalatablePastime

Categories Asian

Time 10m

Yield 1/2 cup

Number Of Ingredients 11

2 tablespoons grated fresh ginger
4 cloves garlic, chopped
4 fresh red chilies, chopped
1 tablespoon ground coriander
1 tablespoon cumin seed
2 teaspoons turmeric
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
4 whole cloves
6 whole peppercorns
1/2 cup cider vinegar

Steps:

Place all ingredients in food processor and blend for 20 seconds or until smooth.
Store refrigerated in an airtight container for up to two weeks.
May freeze for up to 2 months.
Use as directed in recipes.

Vindaloo Paste (Indian) image

Provided by Pokey in San Antonio

Categories Sauces

Time 20m

Yield 20 serving(s)

Number Of Ingredients 11

2 tablespoons cayenne powder
4 tablespoons cumin
2 tablespoons turmeric
2 tablespoons ground coriander
2 tablespoons black pepper
2 tablespoons mustard powder (hot)
2 tablespoons salt
2 teaspoons ground ginger
1 teaspoon cinnamon
3/4 cup white vinegar
1/2 cup vegetable oil

Steps:

Combine all except the oil in a bowl and stir to form a paste.
Heat oil in a sauce pan over med-high, add the paste, and reduce to low.
Stir vigorously for 8 minutes, scraping the bottom to ensure spices do not burn.
Allow to cool and spoon into sterile jar and cap tightly.