Vindaloo
$9.00
A tangy, sweet, hot and sour Indian curry.
Made to be as authentic as possible but in a dry, easy-to-use blend. This is not a curry for the faint hearted—there are mountains of flavour and plenty of taste-bud tingling heat.
Traditionally served with pork, but beef, lamb and chicken are also popular.
Liberally coat the chosen meat with spice blend, then add a couple of spoonfuls of vinegar and marinate for 30 minutes. Gently pan-fry in oil until just starting to brown, add chopped onions and potato. Add tomatoes, a small spoonful of sugar and simmer slowly until thick and the meat is tender. 50g pack
Contains: Chilli, garlic, tomato, pepper, cumin, lemon, turmeric, cardamon, cinnamon, ginger, cloves.
| Weight | 50 g |
|---|---|
| Dimensions | 8 × 1 × 12 mm |
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