Enjoy a taste of Goa with our Vindaloo Paste and Sauce recipe. It's a fiery blend of Indian spices, tangy tamarind, and sweet undertones, versatile enough for meat or veggie dishes. Serve it up with your favorite Indian breads or rice for a truly authentic experience.
Begin by toasting cloves, cardamom, fennel, cumin, coriander seeds, and dry red chilies in a medium-heated pan until they emit a fragrant aroma.
Move the toasted spices to a blender. Add in tamarind paste (or diluted tamarind pulp) and vinegar, along with water for grinding.
Blend everything to a fine, smooth paste.
To Make Vindaloo Sauce
In a medium-heat pan, begin by cooking bay leaves, cinnamon sticks, and onion until the onion is tender.
Add ginger-garlic paste (or grated ginger and garlic) and cook until the aroma is released.
Add diced tomatoes to the pan, stirring until they break down into a mushy consistency.
Stir in your prepared Vindaloo Paste until evenly distributed.
Pour in water, then season with salt and sugar. Mix everything thoroughly.
Continue to cook the sauce until you see oil starting to separate from the edges.
To Serve
Utilize the homemade Vindaloo Sauce to craft delectable meals such as Lamb Vindaloo, Chicken Vindaloo, Shrimp Vindaloo, or infuse its rich flavors into a vegetable dish of your choosing.
Notes
Boosting Sauce Flavor: Gently roast your spices on medium heat to unlock their aromatic oils and enhance the sauce's taste.
Tamarind Paste: Choose concentrated tamarind paste for convenience. For tamarind pulp, soak a small gooseberry-sized piece in 3 tablespoons of water and strain before blending into the paste.
Creative Leftovers: Transform leftover grilled chicken, tandoori chicken, grilled shrimp, or other proteins into a quick Goan Vindaloo curry. Pre-cooked potatoes and meats like chicken, lamb, or pork can also be used for tasty variations.
Storage: While Vindaloo Sauce is often used the same day in restaurants, you can keep it fresh for up to 3 days in the fridge if stored in an airtight container. For longer storage, freeze it in serving-size pouches for up to a month.