Vindaloo curry paste recipe

Recipe ingredients

1 1/2 ounces dried red chillies
1 small onion
1 teaspoon black peppercorns
1 1/2 teaspoons whole cloves
3 inches piece of cinnamon stick
1 teasppoon cumin seeds
1 inch fresh root ginger
4 tablespoons garlic, roughly chopped
A walnut sized piece of tamarind pulp, without seeds
1 teaspoon light soft brown sugar
2 tablespoons coconut vinegar or white wine vinegar

How to make vindaloo curry paste

Cover the chillies with plenty of hot water and leave them to soak overnight.
The next day, preheat the oven to 450 degrees F.
Place the unpeeled onion on the middle rack of the oven and roast for 1 hour, until the centre is soft and nicely caramelized.
Remove and leave to cool, then peel off the skin.
Drain the chillies, squeeze out the excess water and then roughly chop them.
Put the peppercorns, cloves, cinnamon and cumin seeds into a mortar or spice grinder and grind to a fine powder.
Tip the powder into a food processor and add the roasted onion, chillies, ginger, garlic, tamarind pulp, sugar and vinegar. Blend to a smooth paste.