Follow these steps for perfect results
cayenne powder
cumin
turmeric
ground coriander
black pepper
mustard powder
salt
ground ginger
cinnamon
white vinegar
vegetable oil
Combine cayenne powder, cumin, turmeric, ground coriander, black pepper, mustard powder, salt, ground ginger, and cinnamon in a bowl.
Stir in white vinegar to form a paste.
Heat vegetable oil in a saucepan over medium-high heat.
Add the spice paste to the hot oil.
Reduce heat to low.
Stir vigorously for 8 minutes, scraping the bottom of the pan to prevent burning.
Remove from heat and allow to cool.
Spoon the cooled paste into a sterile jar.
Cap the jar tightly.
Expert advice for the best results
Adjust the amount of cayenne pepper to your desired spice level.
Store in the refrigerator for up to 2 weeks.
Everything you need to know before you start
5 minutes
Can be made several days in advance
Serve in a small bowl alongside your favorite dishes.
Use with Vindaloo curry
Serve as a condiment with Indian meals
The bitterness of the IPA helps cut through the spice.
Aromatic and slightly sweet, it complements the spices well.
Discover the story behind this recipe
Vindaloo is a popular Goan curry dish with Portuguese influences.
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