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Vindaloo is based on a Portuguese dish (Goa was a Portuguese colony for 450 years) of meat cooked in wine and garlic - it’s a delicious, hot and tangy concoction of pork cooked in a spice paste made from lots of chillies, garlic and vinegar.
Adding an extra blend for a pudding? We'll email you the recipe!
1 hr 20 mins
Kashmiri chilli, paprika, cumin, cloves, cinnamon, star anise, black pepper, garlic, ginger, chilli May contain traces of celery, mustard and sesame
Allergens are listed in CAPITALS
800g diced pork or potatoes and peppers for a veg version
1 medium red onion
4 cloves of garlic
1-3 red chillies
1 tsp sugar
60ml vinegar (white wine or cider vinegar is best)
Rice and natural yogurt to serve
Product Rating (4):
Absolutely lovely, nice and spicy just how I like them. Only disappointment was (for me) not enough sauce, and I also found this was the case with the Vindaloo from the curry legend book. Need to work out how I can add to the sauce but still get it thick instead of watery - still at least 4 stars though for the flavour - delicious.
I love making Portuguese influenced recipes and I’ve been cooking authentic vindaloo for some years with kashmiri chillis, vinegar etc. So different to takeaway versions. Your vindaloo pack is excellent - we love it. So tasty - its about the spicing, chillis and vinegar balance. It should be hot but not too hot, almost sweet and sour, juicy but not saucy. This version is so good.
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