Vindaloo Masala Recipe | How to Use Vindaloo Paste

Vindaloo Masala Recipe – this is a delectable spicy and tangy versatile masala paste that you can use to create amazing recipes.

Let’s learn how to make this versatile Vindaloo Paste the East Indian way. Keep this handy in your refrigerator to whip up a quick meal anytime. You can also use this Vindaloo Masala Paste for making traditional recipes or for creating your own unique recipes.

Vindaloo is a term from the Portuguese cuisine Vinha d’Alhos which translates to Wine (Vinha) and Garlic (Alhos). Nonetheless, wine got replaced with Vinegar when the Indians adapted this recipe. (Source: https://en.wikipedia.org/wiki/Vindaloo)

The recipe in this post is the East Indian Vindaloo Paste. This paste is different from the Goan and Mangalorean Vindaloo Masala Recipe. The East Indian Vindaloo Masala uses very few ingredients along with palm or toddy vinegar.

Vindaloo Masala Paste Recipe

You just need a few ingredients and good vinegar to make this amazing Vindaloo Paste Recipe. Once you have all the ingredients ready, blend them into a paste with vinegar. The paste must neither be too smooth nor too coarse and must have a perfect blend of spice and vinegar.

INGREDIENTS

• RED CHILLIES – Kashmiri Red Chillies traditionally go into the Vindaloo Masala Paste. The fiery hot red colour of the Vindaloo Masala is from the Kashmiri Red Chillies. Sometimes, I also like to swap a few Kashmiri chillies with the local Bedki chillies. Though this does not alter the taste you will notice a difference in the colour of the vindaloo paste.

• GARLIC The pungency of the garlic and the sourness of the vinegar is what gives this Vindaloo Masala Paste its distinct taste. You will need to use a whole lot of garlic for this recipe. You can also get away with just roughly peeling the garlic before blending it with the other ingredients. This trick I learned from my mum and it definitely makes a difference to the texture of the Paste.

• CUMIN SEEDS/JEERA – Add a little cumin seeds/jeera to make the Vindaloo Masala Paste. You could also toast the cumin seeds lightly if you like. Blend the cumin seeds along with the other vindaloo ingredients.

• VINEGAR – The East Indian Cuisine uses vinegar in most of the recipes for tang and flavour. Vinegar also acts as a preservative and thus you can preserve the dish for a longer period. We generally like to use the palm or toddy vinegar that is available locally. You could also choose to use the white vinegar that is easily available at all Indian grocery stores.

How to use Vindaloo Paste

• You could use vindaloo paste for a variety of traditional recipes. Be creative and make amazing stir-fries, vegetarian as well as non-vegetarian recipes with this flavourful vindaloo paste.

• Use the entire quantity of this Vindaloo masala to make 1 to 1.5 kgs of Chicken Vindaloo, Mutton Vindaloo, or Pork Vindaloo.

• Stuff fish like Mackerels, Pomfrets, Bombay ducks, with this Vindaloo Masala paste and then shallow fry.

• Smear Vindaloo paste on chicken pieces and shallow fry or air fry them and enjoy this as an appetizer.

• You could also coat dry Bombay Ducks with this paste and refrigerate them. Shallow fry the Bombay Ducks whenever you need.

• Use this Vindaloo paste to make fish pickles like the dry Bombay Duck Pickle or Shrimp Pickle.

• Make excellent fish Vindaloos too. You could try our this amazing recipe of Prawn Vindaloo.

I have a few videos on how to use the Vindaloo Paste, which you may like.

Tips on Making the Perfect Vindaloo Masala Recipe

• Ginger – Using Ginger for this recipe is optional, but if you chose to use ginger then use only a small piece of it. Nowadays, considering the health benefits of ginger during this pandemic, I prefer to use a piece of ginger in my recipes.

• Vinegar – Although I have mentioned the quantity of vinegar in this Vindaloo Masala Recipe. I suggest that you alter the quantity of vinegar depending on its strength. Use a little less if your vinegar is strong and more if it is on the milder side.

• I know a lot of people like using Acetic Acid Vinegar. If you like to use acetic acid as vinegar then dilute it with boiled and cooled water. The perfect ratio is 6 to 7% of acetic acid to water. ie. to 750 ml of water add about 45 to 50 ml Acetic Acid. I have tried using 8% acetic acid too but this makes the vinegar a little stronger. Especially for recipes like this Vindaloo Masala Paste, strong vinegar will ruin the recipe.

• Turmeric – We generally do not add turmeric powder to the Vindaloo Masala Recipe. But if you must then add turmeric to the dish while it is cooking.

Chicken Vindaloo Recipe Video

Pork Vindaloo Recipe Video

Storing Suggestions

Make this flavourful Vindaloo Masala Recipe and use it as per your requirement. Store it, preferably in a glass container, in your refrigerator.

This Vindaloo Masala stays fresh for up to a month without losing its flavour or colour. You must definitely try out this recipe to know its potential.