This spicy curry paste reflects the Portuguese influence in the western Indian state of Goa. Its primary flavors come from vinegar and dried red chilies. The term vindaloo derives from the Portuguese dish “Carne de Vinha d’ Alhos,” a dish of meat, usually pork, with vinegar and garlic. Vindaloo is a very popular restaurant curry among westerners who love hot and spicy Indian dishes. This paste is very versatile—use this with broth or water to flavor meat and vegetable curries.
Combine the dried red chili 1 peppers, vinegar and water in a small bowl and let soak for about 2 hours
Process the chili peppers 2 and their soaking liquid, the sugar, ginger, garlic, curry leaves, spices and salt in a heavy duty food processor to make a smooth paste. Add more water if necessary.
Heat the oil in a large non-3 stick pan over medium-high heat. Lower the heat to medium and fry the paste for 10 to 12 minutes over medium heat until rich brownish red color. Let it cool, then store in an airtight container for about 2 months in the refrigerator or in ziplock bags for 6 months in the freezer.