Vindaloo Grandpa's Recipe Curry Paste - Hot
The word “vindaloo” is derived from a Portugese dish of meat marinated in wine vinegar and spices which Portugese sailors used during their voyages. Like my grandpa used to make, this vindaloo is pleasantly spicy and has a distinct flavour of garlic, ginger, black cumin and red chilli with the tangy sweetness of balsamic vinegar.
All natural | Clean and no nasties | No artificial colour, flavour or preservative
Inspiration from an Indian Kitchen (Serves 4-6)
Sauté 1kg of your choice of protein or veggies in a little oil.
Add 1 jar of Vindaloo curry paste and 1 jar of water.
Stir - Boil - Simmer - Cook.
Finish with a dash of balsamic vinegar.
To spice up, add extra ginger, garlic and chilli at Step 1.
Pork and Potato Vindaloo
Preparation time: 10 minutes
Cooking time: 40 minutes
- One jar of Tamarind Tree Vindaloo gourmet sauce
- 1.2kgs Pork Shoulder, diced
- 3 Medium potatoes, diced
- 2 tbsp oil
- 260ml warm water
- I inch piece of ginger and 4 cloves or garlic crushed in a mortar and pestle.
- 2 tbsp. Balsamic vinegar
- Fresh coriander to garnish
- In a large saucepan add oil, diced pork, ginger and garlic mix, Tamarind Tree Vindaloo paste and balsamic vinegar. Mix and leave at room temperature for 30 minutes.
- Place the pan on the stove and sauté for 5 minutes. Add warm water and bring to boil.
- Cover with a lid and simmer until the meat is half cooked (20-25 minutes)
- Add diced potato and continue to simmer until the meat and potato are fully cooked.
- Garnish with fresh coriander, basmati rice, naan, roti and papadoms
Servings per packet: 6
Serving size: 43g
|Per serving||Per 100g|
Onion, Chilli, Tomato, Balsamic Vinegar, Olive Oil, Coconut, Turmeric, Tamarind, Ginger, Garlic, Salt, Herbs & Spices
Refrigerate after opening and use within 4 weeks.
• 1kg Food service tubs available, tap here to find out more.