🍛BIR Curries
Vindaloo Spice Mix
Restaurant-quality vindaloo spice mix using the BIR method — deep flavour from base sauce, cooked to order in minutes.
20 min
Prep
15 min
Cook
Easy
Difficulty
10
Ingredients
4
Steps
🫕
View sauce recipe →Requires G1The authentic choice — rich, deep flavour
G1 Base Sauce
2400 ml (8 portions) · 2+ hours · Involved
Key ingredients
100 ml oil · 750 gm onions (prepared weight) · 1 tspn salt · 1 tbspn turmeric · 1 tspn ground coriander · ½ tspn ground cumin · +8 more
Ingredients
Servings
- Spice Mix
- 4 parts coriander seeds
- 1 part ground cinnamon
- 2 parts cumin seeds
- 1 part fenugreek powder
- 2 parts black mustard seeds
- 1 part cayenne pepper or hot chilli powder
- 1 part black peppercorns
- 1 part turmeric
- 1 part cardamom seeds
Method
- 1
Deseed enough green cardamom pods to produce the required quantity of seeds.
- 2
In a pestle and mortar or a spice grinder, grind the peppercorns, coriander, cumin, mustard and cardamom seeds to a smooth powder.
- 3
Thoroughly mix in the four remaining powdered spices.
- 4
Store in an airtight container away from the light and heat.