Make this luscious and authentic Vindaloo or Vindalho paste made with Red Kashmiri chillies, ginger garlic, peppercorms, cumin and vinegar, perfect for chicken, pork or seafood. This is a Goan specialty with Portuguese Influence.

Here are the ingredients and steps to make this recipe!
Vindaloo Masala


Vindaloo Paste

20 Kashmiri Chillies

1 inch stick Cinnamon

6 Cloves

1 tsp Cumin seeds

10 Peppercorns

1/4 tsp Black Mustard seeds

1/2 tsp Turmeric powder

1/4 cup Ginger

1/4 cup Garlic

1/4 cup Goa (sub Red Wine Vinegar or Malt Vinegar)

Water as required


Clean and deseed the Chillies

Soak the Kashmiri Chillies in hot water fir 1 hr to overnight for 2 reasons A) I feel much better knowing that the chillies have been cleaned by immersing in hot water and B) Soaking the skins makes for a much better texture in the Vindaloo paste

First process all the dry ingredients like the Cinnamon, Cloves, Cumin seeds, Peppercorns & Mustard seeds

Add the Turmeric powder

Add the fresh Ginger & Garlic

Add the soaked chillies in batches and process

Add the Vinegar and the rest of the chillies and keep processing.

To thin out this masala and get it nice and smooth add the water that the chillies were soaked in or regular water

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