Susan made some spicy Lamb Vindaloo for us tonight. She uses Patak’s Vindaloo paste and some garam masala (like the Spice mélange from Arakis). And she serves it over Basmati rice cooked with dried, sour cherries.
I remember going to our local South Asian grocery, Man Pasand, a few years ago looking for the paste, and not finding it. I was talking to the lady at checkout about it, and a tall, Indian fellow volunteered, “I can tell you how to make your own Vindaloo.” In the following two minutes, he recited his recipe of tomatoes, garlic, onion, coriander, peppers, and another fourteen ingredients, delivered rapid fire as if they were being shot from a minigun. I smiled, thanked him, and went back to my car remembering almost nothing about the recipe. I got home and ordered jars of Patak’s vindaloo paste on Amazon. Sigh.
I love pasta with tomato sauce and lots of basil leaves and whole garlic cloves. I use Moms brand. If you learned how to make real pasta sauce from your Italian Nona or Sicilian Papa, I stand in awe. You are most fortunate. I confess that I get mine in a jar.
My friends Linda and Fred went to Oaxaca a few years ago on a culinary excursion. They went to learn how to make authentic Mole. A bit later, they invited us to dinner, recounted their cooking class experience, and served us the most amazing Mole that I have ever had. You see, I prepare mine from a paste in a jar – no comparison to the real thing.
Anyway, here’s our faux Vindaloo on Basmati rice with a side of “Everyday Chana,” and a piece of Naan. It isn’t entirely authentic Indian food, but it was satisfying.
May Krishna bless your humble kitchen.