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Vindaloo Spice Paste

Vindaloo Spice Paste

This spice paste is used in the recipe for Hot and Sour Eggs Vindaloo.


  • 2 tsp each cumin seeds and black mustard seeds
  • 1 tsp each black peppercorns and fenugreek seeds
  • ½ tsp cardamom seeds
  • 1 cinnamon stick
  • ¼ cup white wine vinegar
  • ½ tsp salt
  • 1 tsp brown sugar
  • 2 onions
  • 1 tblsp minced ginger
  • 2 tsp minced garlic
  • 2-4 large fresh red chillies, deseeded and chopped
  • 1 tsp ground turmeric
  • ½ cup vegetable or chicken stock


  1. Cook the cumin seeds, black mustard seeds, peppercorns, fenugreek, cardamom and cinnamon in a heavy based frying pan until fragrant. Grind the spices in a coffee or food mill until fine and then mix with the vinegar, salt and sugar. Alternatively crush the spices in a mortar and pestle.
  2. Heat about 2 tblsp oil in a large frying pan and pan fry the onions, ginger, garlic and chillies until tender. Stir in the turmeric and cook 1 minute. Puree in a food processor or blender with ground spices and half a cup stock. (Refrigerate until required).

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