For Vindaloo Paste:
Dry Kashmiri Red Chillies 10-12
Coriander Seeds 2 tblsp
Cinnamon 1 small piece
Black Peppercorns 1 tsp
Cumin Seeds 1 tsp
Mustard Seeds 1 tsp
Garlic 8-10 cloves
Ginger (Chopped) 1 inch
Vinegar 1 tbsp
Tamarind paste 1 and 1/2 tbsp
For the gravy:
Cooking Oil 4 tbsp
Onion (Chopped) 2 cup
Chicken (Curry Cut) 750 gms
Tomato Puree 1 cup
Turmeric Powder 1tsp
Salt to taste
Sugar 1/2 tsp
Preparing method :
*Dry roast red chillies, coriander seeds, cloves, cinnamon, cardamom, peppercorns, cumin and mustard seeds till fragrant and slightly browned.
*Blend in a blender along with ginger, garlic, vinegar and tamarind paste to make a smooth paste.
*Add little water while making the paste.
*Heat oil in a pan.
*When the oil is hot, add chopped onion and fry till golden brown.
*Add chicken and fry on high heat for 3- 4 minutes.
*Add tomato puree and the paste that we made.
*Now add salt, turmeric powder and 1 cup of water and cover and cook for 45-50 minutes.
*Add sugar and cook for another minute.
*Serve hot with steamed rice or Chapati or Dosa
*You can increase or decrease the spice level according to your heat preference.
*Kashmiri red chillies which give this curry a fiery red colour but they are not as spicy.
*Roast the spices on medium-low heat for best flavour.
*You can replace the chicken, mutton or eggs.