About this recipe: A spicy authentic East Indian speciality! Try making your own curry for a change - you won't regret it. The vindaloo paste can also be made ahead of time, covered and put in the fridge, to save cooking time.
I want to make this for a party we are having in a few weeks so I did a trial run. I left out the mustard seed and fenugreek seeds (but I'll try and find them and use them next time). Spice level was pretty good but I think I'll experiment somemore. Blending everything made it a smooth consistency. - 09 Sep 2008