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The vindaloo is a traditional recipe of the Catholic community of Goa, an Indian state on the country’s southwestern coast. Vindaloo is an adaptation of the Portugese dish “carne de vinho e alhos” (Ref: Lizzie Collingham in A tale of Cooks and Conquerors) shortened to vindaloo. Carne meaning beef, vinho meaning crisp white wine (vinegar) and alhos meaning garlic.

You can use the following recipe to prepare a “potent” vindaloo paste:

1½ tsp cumin seeds
15-20 dried kashmiri chillies whole
1 tsp black mustard seeds
1 tsp fenugreek seeds
6 cloves
1 tsp cardamon seeds
2 in (5 cm) piece of cassia
½ star anise
6 tbsp cider vinegar
1 tsp fine salt
2 tsp date palm sugar

Toast the spices (without the vinegar, salt and palm sugar) in a frying pan over a medium heat until fragrant, then grind. Transfer to a bowl, add the vinegar, salt and palm sugar. Mix to a stiff paste.
Use for seasoning your vindaloo dish. Enjoy.

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