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Suggestions for Vindaloo Paste?

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Hi,

I bought a jar of Deep brand Vindaloo paste and am looking for suggestions on how to use it.

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      1. re: BigLouie

        I don't cook Indian, would rather leave it to the pros & we have lots of great Indian resturants in SoCal, but I do love a spicy lamb vindaloo.

        So, my suggestion would be to brown some lamb stew meat, with lots of onion wedges, then deglaze pan with some wine or stock, then add the paste with more liquid, (tomatoes or more stock?) and let it stew for a while. Serve over basmati rice. Now I'm hungry!!

        1. re: BigLouie

          I make a Pork Vindaloo about every other month.

          I am making my own vindaloo paste now but I've used Patak's vindaloo for 30 years or so with good luck.

          I use about 4 tbs of the paste for 1 1/2 pounds of meat but I like it hot.

          1. re: OnkleWillie

            Ok thanks, do you add onions, tomatoes, any other ingredients to make it a full meal or do you just put the paste with the meat? How do you incorporate the paste with the pork or maybe someone could suggest a website that offers some suggestions, I have had no luck finding recipes with vindaloo paste. thanks

            1. re: BigLouie

              Here is my recipe. I'm not familar with Deep's vindaloo paste but most of their products are top notch. Depending on your heat tolerance, you might want to start with less than 4 tbs of the paste and then add more to taste.

              >>>>> PORK VINDALOO <<<<<

              1 TSP CUMIN SEEDS
              1 TSP BLACK MUSTARD SEEDS
              3 TBS OIL

              1 1/2 ONIONS, SLICED THIN

              OIL AS REQUIRED
              1 1/2 LBS PORK LOIN OR COUNTRY RIBS, CUT INTO 3/4 INCH CUBES

              1 1/2 TSP GINGER, MINCED
              1 1/2 TSP GARLIC, MINCED

              2 TSP GROUND CORIANDER
              3/4 TSP TURMERIC

              4 TBS PATEK VINDALOO CURRY PASTE
              1/2 – 1 TSP SOY SAUCE
              1/2 KNORR’S CHICKEN BOUILLON CUBE
              1 TBS TOMATO PASTE
              1/4 TSP GROUND BAY LEAF
              1 CUP WATER OR AS REQUIRED

              FRY CUMIN AND MUSTARD SEEDS IN OIL UNTIL SEEDS START TO POP
              ADD ONIONS AND FRY UNTIL BROWN
              REMOVE ONIONS TO A PLATE

              ADD OIL AS REQUIRED AND REHEAT PAN
              ADD MEAT AND BROWN

              ADD GINGER AND GARLIC AND FRY FOR 30 SECONDS
              ADD CORIANDER AND TURMERIC AND FRY FOR 30 SECONDS

              RETURN ONIONS TO PAN
              ADD REMAINING SPICES AND WATER AND MIX WELL

              SIMMER, COVERED, FOR ONE HOUR OR UNTIL MEAT IS VERY TENDER
              ADD MORE WATER IF REQUIRED TO PROVIDE LOTS OF SAUCE

              IF SAUCE IS TOO THIN WHEN FINISHED, THICKEN WITH BESAN