Jamie Oliver's Vindaloo Paste

“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.”
READY IN:
15mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.

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