Jamie Olivers Vindaloo Paste Recipes

JAMIE OLIVER'S VINDALOO CURRY

Steps:

• Get a large casserole-type pan on medium to high heat and add a couple of lugs of peanut oil and the butter. Add the onions, garlic, chile, ginger, and cilantro stalks and cook for 10 minutes, until softened and golden. Ad the pork and the curry paste. Stir well to coat everything with the paste and season with salt and pepper. Add the tomatoes, balsamic vinegar, honey, and about 1 2/3 cups of water, enough to cover everything, and stir again.
• Bring to a boil, then turn the heat down and simmer for 45 minutes with the lid on. Check the curry regularly to make sure it's not sticking to the pan, and add extra water if necessary. Only when the meat is tender and cooked, taste and season with salt and pepper - please season carefully.
• Serve vindaloo curry with rice or naan bread, with a few spoonfuls of natural yogurt dolloped on top. Sprinkle over the cilantro leaves and serve with some lemon wedges to squeeze over. If you prefer something less spicy, try this Thai ground pork in chili sauce (not spicy at all).

JAMIE OLIVER'S VINDALOO PASTE

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.

VINDALOO CURRY PASTE

Steps:

• Place all ingredients in food processor and blend for 20 seconds or until smooth.
• Store refrigerated in an airtight container for up to two weeks.
• May freeze for up to 2 months.
• Use as directed in recipes.

VINDALOO PASTE (INDIAN)

Steps:

• Combine all except the oil in a bowl and stir to form a paste.
• Heat oil in a sauce pan over med-high, add the paste, and reduce to low.
• Stir vigorously for 8 minutes, scraping the bottom to ensure spices do not burn.
• Allow to cool and spoon into sterile jar and cap tightly.