Accu-Chek Insight insulin pump

LIVINGLIVING

WEST INDIAN VINDALOO PASTE

The Goans adopted and

adapted this fiery, sweet-sour

mix from the Portuguese.

1 ½ tsp cumin seeds

15-20 dried Kashmiri chillies, whole

1 tbp black peppercorns

2 tsp black mustard seeds

1 tsp fenugreek seeds

1 tsp cardamom seeds

5cm (2in) piece of cassia

½ star anise

6 tbsp cider vinegar or palm vinegar

1 tsp fine salt

2 tsp jaggery or date palm sugar (or

MAKING CARBS COUNT

Toast the spices in a frying pan over a

medium heat until fragrant, then grind.

Transfer to a bowl, add the vinegar, salt

and jiggery (if using) and mix to a stiff

paste. Use in a pork or chicken curry.

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Recipe from The Science of Spice by Dr Stuart Farrimond

Index