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Vasco's Vindaloo Curry

Rated 4.3 out of 5
Based on 3 reviews

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
average rating 4.3 out of 5
Based on 3 reviews
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100% of reviewers would recommend this product to a friend
3 Reviews
Reviewed by Ramute s.
Verified Buyer
I recommend this product
Rated 4 out of 5
Review posted

Vindaloo Curry

Great taste, beautiful flavour, adds agreat base to food.

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Reviewed by David A.
Verified Buyer
I recommend this product
Rated 4 out of 5
Review posted

Lovely

This was a really good vindaloo powder, I admit it was quite interesting to find out that there was a bit of brown sugar mixed in but that was quite alright. I used it with a nice heaping ground of grains of paradise to season some diced kangaroo meat and it turned out quite lovely.

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Reviewed by Tori E.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Amazing

Every time I go to Melbourne I always make sure to stop by just to purchase this. I'm delighted to find the website so I can buy it from interstate. It's my favourite thing to mix into my curries. The flavour is absolutely divine.

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