Experience the lively flavors of Goa with my Vindaloo Paste and Sauce recipe. This sauce features a bold blend of Indian spices, tangy tamarind, and a hint of sweetness. It's ideal for spicing up both meat and vegetable dishes.
Start by toasting cloves, cardamom, fennel, cumin, coriander seeds, and dry red chilies in a pan over medium heat. Continue until they release a fragrant aroma.
Transfer the toasted spices to a blender. Add tamarind paste (or diluted tamarind pulp), vinegar, and a bit of water to help with grinding.
Blend everything until you achieve a fine, smooth paste. And there you have it—your Vindaloo paste is ready to enhance your favorite recipes. We'll also use this paste in the following steps to prepare the sauce.
Preparing Vindaloo Sauce
In a medium-heat pan, add cooking oil, then add bay leaves, cinnamon sticks, and chopped onion. Cook until the onion becomes tender and slightly translucent. This creates a flavorful base for the sauce.
Add the ginger-garlic paste (or use a mix of finely grated ginger and garlic for a fresher flavor). Saute until the mixture becomes fragrant and aromatic.
Add freshly diced tomatoes or canned crushed tomatoes to the pan and stir continuously. Cook until the tomatoes have broken down and reached a mushy consistency.
Stir in your prepared Vindaloo Paste until it is completely blended with the other ingredients.
Pour in water, then season with sugar and salt to taste. Stir well to mix all the ingredients thoroughly. Adjust the amount of water depending on the desired thickness of your sauce.
Continue to cook the sauce until you notice oil beginning to separate from the edges. Once you see this, your Vindaloo sauce is ready to be used in any recipes that call for it.
Using
Use your homemade Vindaloo Sauce to create delicious dishes like Lamb Vindaloo, Chicken Vindaloo, Shrimp Vindaloo, or incorporate its rich flavors into any vegetable dish you choose.
Notes
Here are some tips to enhance your Vindaloo sauce:
Boosting Sauce Flavor: Lightly toast your spices over medium heat before adding them to your sauce. This will release their aromatic oils, significantly enhancing the flavor.
Tamarind Paste Tips: For ease, opt for concentrated tamarind paste. If using tamarind pulp, soak a piece about the size of a gooseberry in 3 tablespoons of water, strain, and then blend into your sauce for that perfect tang.
Creative Leftovers: Turn leftover grilled chicken, tandoori chicken, grilled shrimp, or other proteins into a delicious Goan Vindaloo curry in minutes. You can also use pre-cooked potatoes and meats like chicken, lamb, or pork for quick and tasty variations.