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.
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.
The vindaloo is a spicy dish usually of lamb or chicken from the Goa region in India. It has Portuguese influence and it was originally made with pork meat marinated in wine, or vinegar, together with ginger and spices, and then stewed with more spices.
Food in Asia
To make it authentic, use Kashmir chili and palm vinegar.