Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    red chili peppers
   4      tablespoons   finely grated fresh ginger -- divided
   4                    garlic cloves -- chopped
   8                    garlic cloves -- thinly sliced
     1/2  teaspoon      fenugreek seed
   1      teaspoon      mustard seed
   1      teaspoon      cumin seed
   3      tablespoons   white wine vinegar
   6      tablespoons   oil
   2      cups          finely chopped onion
   1      pound         tomatoes -- peeled
   8                    cardamom pods -- seeds only

Preparation:

Grind or pound chili peppers, half the ginger, chopped garlic, fenugreek, mustard and cumin and mix them to a paste with the vinegar. Do not add water. Heat the oil and fry the onion until golden, then add the tomatoes and squash them into a paste as you cook. Stir in the spicy vinegar paste you have already made, add the remaining spices and fry until the oil runs out of them. The paste is then ready. Allow it to cool and store in an airtight container in a cool, dark place. Vindaloo is a highly spiced and hot curry. Traditionally from Goa in western India.