published Oct 19, 2022 If you’re familiar with the blog, you know how much I love to create my own ground spice mixes, blends, and powders. They tend to pack a lot more flavor, typically have less salt and they are easier to pull off than you may think! You’ll just have to start with a smattering of whole spices and seasonings that you’ll toast yourself and then grind using a special tool. Some of my favorites include lemon harissa powder, garam masala, Malaysian curry powder, and Ras el Hanout. Not only do I feel a lot better knowing exactly what’s in my blends, but they end up tasting a lot fresher too! You can add Vindaloo curry powder to your favorite Indian curry recipes — Indian chicken curry or cauliflower curry called gobi masala are just a few ideas! Be sure to look out for my Lamb Vindaloo Curry recipe coming next! One thing to be aware of when it comes to this blend, in particular, is that it is hot, hot, HOT. You can play around with the heat if you’d like, which I’ll explain more in depth below! Think of this one as the top of the curry powder food chain, then Madras curry powder then my all-purpose curry powder.
INGREDIENT NOTES AND SUBSTITUTIONS
Kashmiri Dried Chiles – Sweet, fruity, and mild, use these chiles to tone down the heat found in the other ingredients.Cassia Bark – Another sweet ingredient, you can feel free to replace with a cinnamon stick or even ground cinnamon if desired.Whole Green Cardamom Pods – Green cardamom is citrusy and a bit herbal. It’s milder than black cardamom. Black Peppercorns – For more added spice and heat! They are warm and almost woodsy in taste.Coriander Seeds – Boasting floral, citrus, and curry flavor, coriander is a must for this spice blend.Cumin Seeds – Would it be a curry powder without cumin? I don’t think so! It’s rich, earthy, and warm.Fennel Seeds – Another sweet seed to add to the mix. Fennel seeds taste like licorice.Fenugreek Seeds – Interesting name, excellent flavor! The aroma always reminds me of maple. I usually buy mine online.Black Mustard Seeds – This spice is often seen in Indian cooking. They are spicy and really do taste like mustard!Indian Bay Leaves – Not to be confused with other types of bay leaves, this Indian variation is more fragrant and aromatic (cinnamon scent).Star Anise – Another spice that tastes like licorice, star anise is sweet and flavorful.Dried Curry Leaves – This is yet one more must-have for this curry powder recipe! It’s another ingredient that I typically buy online.Turmeric Powder – While you can use the ground versions of all of the spices and seasonings above, I definitely recommend that you stick with turmeric in powdered form. It adds flavor and a burst of color!Cayenne Powder – Wondering where all of the heat in Vindaloo curry powder comes from? You found it! As a note, if you’re looking for a milder curry power, opt for the Malaysian variation linked above, or my simple all-purpose curry powder.
HOW TO MAKE VINDALOO CURRY POWDER
Can I substitute Laurel Bay leaf for Indian Bay leaf?
The Indian Bay Leaf (Teja Patta), comes from the cassia tree and tastes more like cinnamon. I don’t recommend substituting it with the laurel bay leaf in Indian cooking. If Indian Bay Leaf is unavailable, it’s best to leave it out altogether, although you can substitute it with a little cinnamon, or an extra clove if it’s in the recipe.
Does Vindaloo Have Curry Powder?
To avoid any confusion, it’s important to note that Vindaloo is a curry dish that originated in the Goa region of India. It (of course) uses Vindaloo curry powder — in fact, that’s where this spice blend gets its name.
Is Vindaloo The Hottest Curry?
Oh, yeah. I wasn’t joking when I mentioned that this curry powder is fiery! Vindaloo curry is considered to be the hottest curry in the world. Spice lovers, you’re going to enjoy it. If you don’t like hot foods, opt for a milder curry like the options I linked above.
What Does Vindaloo Taste Like?
Vindaloo curry powder is typically added to seafood, lamb, pork, or even chicken. It’s complex, bright, spicy, and a bit acidic. And don’t forget: it’s very, very hot!
