Vindaloo paste

 

Ingredients

• 15 kashmiri chilies
• 1/4 cup garlic ginger paste
• 1 tsp black pepper coarse grind
• 2 shallots
• 1/4 tsp cinnamon
• 2 tsp paprika
• 2 tsp cumin 
• 1 tbsp jaggery sugar or brown sugar
• 4 tsp malt vinegar
• 3 tbsp oil

Instructions

• Seed the dried chilies. You will need to break them into pieces to do it. That's OK.
• Pour really hot water over the chilies and leave to hydrate. You may need to drain and add a second batch of hot water. This takes up to an hour, depending on the chilies.
• Combine all the ingredients in a small food processor. Pulse a few times to mix. Then puree until smooth. 
• If it won't go, add a splash of water. It takes a while to really puree. Be patient.