Vindaloo Paste

FOR GRILLED DISHES 

This robust and fiery Indian spice paste is reminiscent of those used in Goa, where the Portuguese colonists influenced the cooking heavily. The complexity of tastes comes through best with grilled dishes. A full-day soak in the paste provides peak flavor to bone-in or boneless chicken parts. This makes enough for about 4 pounds of poultry.

Vindaloo paste is a rich and complex spice mixture that originates from the Indian subcontinent. It’s most famously associated with Goan cuisine, where it’s used as a marinade for meats, particularly pork and chicken, before they’re slow-cooked to develop a bold and flavorful dish known as Vindaloo. The paste is a key component in creating the iconic Vindaloo flavor profile, characterized by its tanginess, heat, and aromatic spices.

The recipe for Vindaloo paste typically includes a combination of whole and ground spices, along with other flavorful ingredients like garlic, ginger, vinegar, and sometimes chilies. The spices used in Vindaloo paste can vary, but they often include coriander seeds, black peppercorns, cumin seeds, cloves, and turmeric. The paste is created by toasting and grinding these spices, then blending them with other ingredients to form a thick and aromatic mixture.

The paste is not only known for its vibrant taste but also for its ability to tenderize and infuse meats with its intense flavors. Before cooking, the meat is coated with the Vindaloo paste and left to marinate. This allows the spices to penetrate the meat and infuse it with their rich aromas and tastes. Traditionally, Vindaloo was developed as a way to preserve meat in the hot and humid climate of Goa, making it a perfect dish for both flavor and preservation.

Vindaloo paste can be customized to suit individual preferences for spiciness and flavor intensity. While the traditional recipe calls for fiery chilies like Scotch bonnet or habanero, adjustments can be made to match personal heat preferences. Additionally, variations of Vindaloo paste might include the addition of other ingredients like yogurt or coconut milk for creaminess and to balance the heat.

Once the meat is marinated in the Vindaloo paste, it can be cooked using various methods such as simmering, braising, or grilling. The slow cooking process allows the flavors to meld together, resulting in a dish that’s aromatic, spicy, and deeply satisfying. Vindaloo paste is not only used for meats; it can also be used with vegetables or tofu for a flavorful vegetarian or vegan option.

Overall, Vindaloo paste is a cornerstone of Indian cuisine that brings together an array of aromatic spices and ingredients to create a distinctive and unforgettable flavor profile. Whether you’re a fan of bold and spicy dishes or simply intrigued by the complexity of Indian flavors, Vindaloo paste is a must-try culinary experience.

MAKES: ABOUT 1 CUP

INGREDIENTS:

• 1 tablespoon coriander seeds
• 1 tablespoon black peppercorns
• 1 teaspoon cumin seeds
• 3 whole cloves
• 3 to 5 small hot fresh chiles, such as bird, cayenne, or de árbol
• 1 small garlic head (about 10 cloves), peeled
• ½ cup rice vinegar
• Walnut-size nugget of fresh ginger
• 1 tablespoon packed brown sugar
• 1 teaspoon ground turmeric
• 1 teaspoon kosher salt or coarse sea salt

INSTRUCTIONS:

1. Toast the Spices: In a small dry skillet over medium-low heat, toast the coriander seeds, peppercorns, cumin seeds, cloves, and chiles. Toast them until they become fragrant.
2. Grind the Spices: Transfer the toasted spices to a spice mill or mortar and grind them until they are finely powdered.
3. Prepare the Paste: Place the ground spice mixture in a food processor. Add the peeled garlic cloves, rice vinegar, walnut-size nugget of fresh ginger, packed brown sugar, ground turmeric, and kosher salt. Process the mixture in the food processor until it forms a paste.
4. Use or Store: You can use the paste immediately, or store it in a covered container in the refrigerator for up to 1 month.
5. Season the Poultry: Rub the prepared paste generously on poultry, massaging it over and under the skin to ensure even distribution of flavors.
6. Allow to Rest: Allow the seasoned poultry to rest for at least 30 minutes at room temperature or up to a few hours if wrapped or covered in the refrigerator. This gives time for the flavors to infuse the meat.

SPICING TIP:

• If you desire Indian flavors without intense heat, consider a yogurt-based paste. Mix 1 cup plain full-fat Greek yogurt with the zest and juice of 1 large lemon, then add 2 teaspoons ground coriander, 1 teaspoon salt, and ½ teaspoon ground cayenne. This will create a mildly spiced and juicy chicken.