JAMIE OLIVER'S VINDALOO PASTE

Jamie Oliver's Vindaloo Paste image

A Jamie Oliver recipe from Ministry of Food cookbook Easy to make yourself- any leftovers are suggested to be placed in a small container and covered in a layer of oil- store in the fridge.

Provided by Jubes

Time 15m

Yield 1 serving(s)

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 558.2, Fat 44.3, SaturatedFat 5.8, Sodium 1209.1, Carbohydrate 41.2, Fiber 11.1, Sugar 16.1, Protein 8.8

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