We’ve taken this dish back to its Goan roots. This curry has an abundance of bold flavours such as garlic, tamarind, aromatic spices and tangy vinegar.
Remember, we can make this any heat strength, so don’t be scared!
Origin of the name: a traditional Vindaloo would once have been a combination of 'Vinha' (wine vinegar) and 'd'Alho' (garlic).
Try it with: Pork belly in the traditional Goan style, or go bold with a strong fish like mackerel.
Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.
Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Curry Paste (Rapeseed Oil, Ground Spices, Water, Salt, Maize Flour, MUSTARD Powder, Tamarind, Food Acids: Acetic, Citric and Lactic Acid, Garlic Powder), Garlic Flakes, Spices, Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), Fresh Chilli, Fresh Curry Leaves.
Contains: WHEAT Flour, MUSTARD.
It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.
|Carb of which sugars (g)||10.38|
My fallback curry has to be a med/hot Vindaloo with chicken thighs and chunks of potato. I sometimes dig out the slow cooker and use pork or skirt beef with potatoes and let it simmer away all day. I love the depth of flavour. I also love the Saag Aloo with all that lovely spinach – delicious!!Sharon
Simple, yet rich Goan dish with coconut and tomatoes.
A delicious Goan classic, which we can make as mild or as hot as you like!
Vindaloo is a strongly-flavoured curry which pairs perfectly with mackerel.
An exciting Vindaloo recipe using pork belly marinated in vinegar and spices.
A simple potato and spinach side dish.