Vindaloo Paste

Photo: flickr user johl

Ingredients

2 tablespoons Cayenne

4 tablespoons Cumin

2 tablespoons Turmeric

2 tablespoons Ground coriander

2 tablespoons Black pepper

2 tablespoons Hot mustard powder

2 tablespoons Salt

2 teaspoons Ground ginger

1 teaspoon Cinnamon

cup White vinegar

cup Vegetable oil

Preparation

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

Heat the oil in a sauce pan over medium-high heat and add the paste.

Reduce the heat immediately to low and stir steadily and vigorously, scraping the bottom of the saucepan to make sure the spices do not stick or burn. (Don't put your face ovr the pan, as the pungent vapors from the spices will make your eyes water.)

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. Use 1 TB to every 1.5 pounds of meat (more if you like it spicy).