Vindaloo paste


Vindaloo paste is used for spicy curries. This curry paste only keeps for a couple of days in the fridge so do not prepare in large quantities.


1 T coriander (seeds)
1 t cumin (seeds)
1 T chili pepper (red chili, seeds removed and finely chopped)
2 T ginger (fresh ginger root, peeled and grated)
2 t dill (lighlty crushed)
3 clv garlic (peeled, grated or finely chopped)
4 t vinegar (palm vinegar or white wine vinegar)


Grind all seeds.

Mix ground seeds with garlic, ginger and chili. Stir in 3 teaspoons vinegar, a little at a time, until a smooth paste is formed.

Keep in the fridge, in an airtight container, until it is needed. Add 1 teaspoon more of white vinegar just before using it.


If easier to find, substitute 1 tablespoon fresh chili, finely chopped, with 1 teaspoon chili powder, and 2 tablespoons grated ginger with  2 teaspoons ground ginger.

To grind the seeds use either a spice grinder, a blender, mortar and pestle, or place them in a plastic bag and crush with the rolling pin.

To make a vindaloo curry, marinate pork meat in the vindaloo paste, at least 3-4 hours. Heat a ghee in a pan, and then cook finely chopped onion, garlic and ginger; add meat with vindaloo paste and cook for a few minutes; add water, broth, or tomatoes, peeled and crushed, cover and simmer until the meat is tender. Serve with rice, Indian breads and vegetables.

Add other spices - such as turmeric or cardamon - and other ingredients peculiar to curries - raisins, coconut,  sour cream - to your taste.

4 servings
Preparation time
Cooking time
Total time
10 minutes