Curry Powder Hot 70g Spice Blend

🔥 Spicy Curry Powder Hot Vindaloo (Goan-Style)

(Serves 4–6 | Heat Level: 🌶️🌶️🌶️🌶️)

Ingredients:

For the Marinade & Paste:

• 1.5 lbs (700g) chicken thighs, pork, or lamb (cut into chunks)

• 3 tbsp hot curry powder (or 2 tbsp Kashmiri chili powder + 1 tbsp cayenne for extra heat)

• 6–8 dried Kashmiri chilies (soaked in hot water)

• 1 tbsp cumin seeds

• 1 tbsp black peppercorns

• 1 tbsp mustard seeds

• 8 garlic cloves

• 2-inch ginger, chopped

• ½ cup white vinegar (or apple cider vinegar)

• 1 tsp turmeric

• 1 tsp salt

For the Curry:

• 3 tbsp vegetable oil or ghee

• 2 large onions, finely sliced

• 1 tbsp brown sugar (balances heat)

• 1 (14 oz) can tomatoes, crushed

• 1 cup water or chicken stock

• 1 tbsp tamarind paste (or lime juice for tang)

• Fresh cilantro, chopped (garnish)

🔥 Instructions:

1. Marinate the Meat (Key Step!)

• Blend soaked chilies, cumin, peppercorns, mustard seeds, garlic, ginger, vinegar, turmeric, salt, and hot curry powder into a paste.

• Coat the meat in this paste and marinate at least 2 hours (overnight for best flavor).

2. Cook the Curry:

• Heat oil in a pot, then fry onions until deep golden brown (~10 mins).

• Add marinated meat (with all the paste) and sear for 5 mins.

• Stir in sugar, tomatoes, and water/stock. Simmer 40–50 mins (until meat is tender).

• Finish with tamarind paste (adjust salt/vinegar if needed).

3. Serve:

• Garnish with cilantro and serve with steamed rice, naan, or crusty bread (to soak up the sauce!).

Why This Recipe Rocks:

✅ Explosive heat (adjustable—reduce chilies if needed).
✅ Deep, tangy flavor from vinegar & tamarind.
✅ Works with any protein (chicken, pork, shrimp, or even jackfruit for vegan).

Want it even hotter? Add 1 tsp of ghost pepper powder or extra fresh chilies!