Cooking Spice Blends: Vindaloo
A hot and spicy blend with an Indian flare. Use it as a rub on shell fish, lamb and veggies. Perfect on beef, poultry, fish, eggs, potatoes, soups, salads, dips, or anything that needs a little spicy flavor. Be adventurous and try it with goat or duck. It is also great with tofu and rice.
Ingredients: Cayenne Pepper, Paprika, Curry Powder, Cinnamon, Cloves, Ginger, Garlic, Black Pepper, Coriander.
The tiny state of Goa on the Malabar coast of India was ruled for centuries by the Portuguese. The combination of the Iberian and Indian cultures had a tremendous influence on the architecture, religion, and cuisine of this area. One example of this cross-culturalization is the fiery hot blend of Vindaloo. My first experience with it was at the restaurant of a couple from Goa in the South of Portugal. While they swore what I was eating in my eggplant and prawn dish was a toned down version of what they would eat, the combination of intense heat and flavor left a lasting impression on my palate.
VEGGIE & PITA DIP
- 1 tsp Vindaloo
- 1/3 cup sour cream, plain yogurt or cream cheese
Blend thoroughly. Best when left to sit 1 hour before enjoying.
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Photo Credit: Julie Cecchini
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