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Vindaloo Paste –How to make Vindaloo Masala - For the Vindaloo Lover!

How to make Vindaloo Masala. I know what you are saying – Why would you? Well, this Vindaloo Paste has a fantastic depth of flavour, tomatoey, sour, sweet, garlicky, and a bit of heat at the end. It's ready to go instantly – no more spices are needed to make a curry. This is a Vindaloo Paste at hand for the Vindaloo lover, making a curry really easy with the taste we all like. This paste keeps for 3 months, not a problem, and longer if frozen for at least 6 months – I have used it after 10 months, and it was a great curry. 👇 RECIPE BELOW Friends, if you liked the video, you can help the channel: ❤️SHARE this video with your friends on social networks. ❤️RATE the video! This is nice for me and important for the development of the channel! ❤️ WRITE A COMMENT or at least a smiley. It's not difficult for you, but for me it's a great motivation! ❤️ SUBSCRIBE:    / @notanothercurryshowsamebutdiff   Already subscribed? ▶ Turn on Ringtone 🔔 to be notified of new videos! Ingredients 500 ml oil at least your choice veg, canola, palm in Asia Palm Oil NOT olive. 400g garlic peeled 120g Ginger 180 ml tamarind pulp / paste out of a jar 150 ml apple cider vinegar / red wine vinegar your choice 2 tbsp cornflour as a thickener 3 cups ketchup 4 tbsp tomato paste 10-20 red chilies 5 tbsp – mixed powder / curry powder 2 tbsp coriander powder 2 tbsp sugar – see note 1 tbsp cumin powder 1 ½ tbsp black pepper 1 ½ tbsp kashmiri chili powder 1 tbsp chili powder 1 tbsp salt 1 tbsp garam masala ½ tsp each cardamon powder, cinnamon powder, ground cloves, nutmeg NOTE: sugar is optional but after making this paste so many times it does need the sweetness in there. Kasoori Methi – I DO NOT add methi to this paste – I never like to take the chance of a paste with so many ingredients turning bitter. If you like Methi in your vindaloo add it at the end of your curry making. This paste can be scaled - leave that one to you! Also a huge bonus about making a paste like this - for those who do not eat spicy - you can knock down the chili and still have the taste of a vindaloo. #vindaloopaste #vindaloo #vindaloospiceblend My Camera gear Camera x 2 https://amzn.to/3DI99qn 16mm F1.4 lens - https://amzn.to/3GK8rvi 18-105 F4 lens - https://amzn.to/3idBmOf Battery Grip - https://amzn.to/3FXDTFT Camera monitor https://amzn.to/3PUioLl Tripod https://amzn.to/44mgs2q Tascam DR-05x https://amzn.to/3uhQ0qF Favourite wireless recording system https://amzn.to/46NWRKc Lapel collar mic https://amzn.to/3O9KDnQ My first wireless sound - https://amzn.to/3gxivxd Lights - https://amzn.to/3VrUFli Action camera - https://amzn.to/3XzPQrR GOPRO - https://amzn.to/3OCfHeL PRIVACY POLICY and FULL DISCLOSURE: Rik is a participant in the Amazon Services LLC Associates Program (UK) DISCLAIMER: The product links in this video description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission if you purchase. This helps with my channel and allows me to continue to make videos. Thank you for your support.