Vindaloo Paste

    Ingredients (makes about 1 pint):
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tsp ground ginger
  • 1 tbsp salt
  • 2 tbsp black pepper
  • 2 tbsp cayenne
  • 2 tbsp hot mustard powder
  • 2 tbsp turmeric
  • 4 tbsp (¼ cup) cumin
  • ½ cup high-heat vegetable oil
  • ¾ cup white vinegar
    Doubled Ingredients (makes about 1 quart):
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • 4 tsp ground ginger
  • 2 tbsp salt
  • 4 tbsp (¼ cup) black pepper
  • 4 tbsp (¼ cup) cayenne
  • 4 tbsp (¼ cup) hot mustard powder
  • 4 tbsp (¼ cup) turmeric
  • 8 tbsp (½ cup) cumin
  • 1 cup high-heat vegetable oil
  • 1 ½ cup white vinegar

Place all the spices and the salt in a large mixing bowl and stir in the vinegar. Keep blending with a spoon until a paste is formed.

Heat the oil in a large pan over medium-high heat. Once the oil is hot (around 350°F) reduce the heat to low and immediately add the entire paste mix. Stir steadily and vigorously, scraping the bottom of the saucepan to make sure the spices do not stick or burn. Stir constantly for about 8 minutes, or until the spices have cooked and mellowed and the oil is exuded from the mixture to the edges of the pan. Set aside to cool.

When the mixture has cooled, spoon it into a jar, complete with any oil, and cap tightly.The paste will keep indefinitely in the refrigerator and, if the jar has been sterilized, will keep for at least 6 months on the shelf.