Vindaloo Curry Powder

It's time to get cooking with Vindaloo spice mix, my friends, especially if you're a spicy food lover like I am. Vindaloo is a staple dish of authentic Indian Cuisine, though it is widely served throughout Europe, The Middle East, Australia and The United States, which is a testament to its wonderful fiery flavor.

For a cook like me who deeply loves bold flavors with a good level of spice, Vindaloo Masala is a must in the seasoning cabinet because with it, you can whip up spicy curry dishes with ease, including my favorite chicken vindaloo and lamb vindaloo, though it will work with any protein or vegetable curry.

Easy is good, right? And so is spicy.

A Brief History of Vindaloo

"Vindaloo" originally was a meal of meat marinated in wine and garlic. It comes from the Portuguese dish, "carne de vinha d'alhos, which translates to "meat in garlic wine marinade". Portuguese sailors brought it to India, where the locals adopted it and transformed it with local ingredients, including the addition of dried chili peppers and other spices.

As Vindaloo spread to other regions, it continued to change as locals adopted new spices. Even though it has transformed in its travels around the world, most styles still offer that spice level and flavor we all crave.

Let me show you how to make Vindaloo spice at home.

Vidaloo Spice Mix Ingredients

The full list of ingredients with measurements is listed in the recipe card at the bottom of the post.

• Paprika. For color and vibrant flavor.
• Cayenne. For a touch of heat.
• Garlic Powder. Nothing compares to the pungent flavor of garlic.
• Ginger. Earthy and a touch citrusy.
• Coriander. Herbal notes.
• Turmeric. Earthy and colorful.
• Mustard Powder. A light pungency throughout.
• Cumin. More earthy flare and depth.
• Cinnamon. Unique and earthy, and makes for a distinctive curry blend.
• Ghost Chili Powder. Optional, for a true blast of fiery heat that vindaloo is known for.

How to Make Vindaloo Curry Powder - the Recipe Method

Mix all of the ingredients together in a bowl and use as desired. Store in an airtight container.

Vindaloo curry powder is best if used within 3 months, though it can last years. After 3 months, the ingredients start to lose their potency, so it is best to make small batches of it for using.

Just whip up a new batch whenever you'd like.

Vindaloo Curry Powder Variations

As with any seasoning blend, you will find variations and different ingredients added in or removed. Ratios are easy to play with. If you love garlic, include extra garlic powder. Not a fan of cumin? Just omit it.

Looking for a spicier version? Add in some ghost powder or simply up the cayenne powder component. It is very easy to adapt.

Other popular ingredients to include are sugar (white or brown), ground cloves, ground black pepper, and other ground dried chili peppers. It is best if you can use peppers local to India, though those may be hard to find.

That's it, my friends! I hope you enjoy your spicy Vindaloo curry powder blend!

Vindaloo Recipes

Want to make vindaloo with your new curry blend? Here are my favorite recips:

• Chicken Vindaloo
• Lamb Vindaloo
• Spicy Beef Vindaloo

More Curry Recipes to Try

• Ghost Pepper Chicken Curry
• Spicy Thai Curry Chicken Soup
• Khao Soi - Northern Thai Coconut Curry Soup
• Sweet and Spicy Cashew Chicken
• Easy Chickpea Curry
• Homestyle Chicken Curry
• You'll love my Curry Chicken Salad Recipe with big curry flavor.

More Homemade Seasoning Blends to Try

• Homemade Spicy Chili Powder
• Homemade Cajun Seasonings
• Homemade Spicy Salt Blends
• Homemade Curry Powder
• Spice Blends Recipes