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Vasco's Vindaloo Curry

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The term 'vindaloo' derives from the Portuguese dish, carne de vinha d’alhos, a dish of pork cooked with wine and garlic. The dish evolved into the vindaloo curry when it received the Goan treatment of adding plentiful amounts of traditional spice, and malt vinegar instead of red wine.

Often made with chicken or lamb, sometimes potatoes; traditional vindaloos, however, do not include potatoes. The discrepancy arises because the word 'aloo' means potato in Hindi.

Add 4 tbsp of spice per 300g of meat. Stir-fry with tiger prawns, onions and tomatoes, or use in a spicy curry puff filling. Not a blend for the faint-hearted, serve with cooling yoghurt or mango lassi.
Chilli, paprika, raw sugar, cumin, cassia, pepper, mustard seed, clove.
India