Vindaloo curries are some of the hottest Indian dishes, with a blistering list of ingredients. Vindaloo originated in India, but it was an attempt to please the palates of Portuguese settlers who liked their food hot, hot, hot! This spice mix can be used with any protein... it goes well with beef, lamb, chicken, fish, or seafood.
This spice mix would be great with my Beef Vindaloo recipe, which is made in the pressure cooker. Just ignore the ingredients from the garlic through the cinnamon and use this mix instead!
Ingredients
It's nothing but spices!
- cayenne pepper
- Kashmiri chile powder
- garlic powder
- paprika
- ginger
- coriander
- turmeric
- mustard powder
- cumin
- cinnamon
See the recipe card for quantities.
Instructions
This recipe couldn't be easier. Just measure the spices and mix them together!
Mix everything together.
Store in an airtight container in a cool, dry space.
Pro Tip: When you empty a spice bottle, don't throw it away! Clean it, remove any labels, and keep it for when you make your own spice mixes!
Variations
Experiment with different spices! If you're a real heat freak, make it even hotter! The Bhut Jolokia, or Ghost Pepper, is native to India, and way back in 2007 it was the hottest pepper in the world. You can get a lot of super-hot chiles online in powered form, like Ghost Pepper, Carolina Reaper, Chocolate Habanero, and Trinidad Scorpion. Just a pinch will usually blow the lid off your spice jar!
UPDATE! This recipe calls for two teaspoons of cayenne pepper and one teaspoon of Kashmiri pepper. I was making a new batch the other day and we were out of cayenne. I know, how did I let that happen? So I used three teaspoons of Kashmiri. Wow! The heat level was the same, but the flavor was so much better! I'll only make it that way from now on!
📖 Recipe Card
Vindaloo Curry Spice Mix
Ingredients
- 2 teaspoons cayenne pepper
- 1 teaspoon Kashmiri chile powder or another teaspoon of cayenne
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon ginger
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon mustard powder
- ½ teaspoon cumin
- ½ teaspoon cinnamon
Instructions
- Combine all of the ingredients in a bowl and mix well.
- Store as you would other spices, in an airtight container in a cool, dark space.
Adapted From
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