Ingredients:
5 tbsp cumin seeds
3 tbsp coriander seeds
1 tbsp fenugreek seeds
1 cinnamon stick (about 4cm long) broken into pieces
1 1/2 tbsp whole black peppercorns
1 1/2 tbsp green cardamom pods, crushed
2 tbsp black mustard seeds
1 1/2 tbsp cloves
3 tbs hot chilli powder
2 tsp ground turmeric
2 tsp ground ginger
4 tsp hot paprika (degi mirch)
Method:
Separately toast the cumin seeds, coriander seeds, fenugreek seeds, cinnamon, black peppercorns, crushed cardamom seeds, black mustard seeds and cloves in a dry frying pan for between 1 and 2 minutes, or until aromatic.
When all the spices have been toasted, combine in a spice grinder or coffee grinder with the remaining spices and render to a fine powder. Store in an air-tight jar.
For making a vindaloo-style curry, the meats are first marinated in a paste made from vinegar, oil, onions, garlic, ginger and the Vindaloo spice blend. The marinated meats are dried, seared in a frying pan and then cooked in the marinade until tender.
The original dish was Portuguese, vinho d'alhos (literally 'wine with garlic') which became the Indian Vindaloo, with the original pork substituted by beef or lamb and the wine substituted by vinegar.
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