The Portuguese traders that came to India in the 14th century brought with them spices that were not indigenous to India. The colony of Goa, on the south west coast of India, was formed and the foods and flavours that the Portuguese brought with them were over a period of time absorbed into Indian cuisine.
Often termed as the king of curries, Vindaloo is for the seasoned connoisseurs, particularly in the western world. A tasty Vindaloo is highlighted by the correct pungency of chilli, vinegar and other exotic spices that make this dish so typical of India's eclectic past.
If you like a hot curry, this sauce can be used with red meat, chicken, seafood and vegetables.
INGREDIENTS:
Water, Onion, Sunflower Oil, Tomato Paste, Distilled Vinegar, Herbs & Spices, Garlic, Ginger, Salt, Brown Sugar, Paprika & Paprika Extract, Citric Acid, Vegetable Gums (Guar, Xanthan), Corn Starch.
NUTRITIONAL INFORMATION
Quantity per 100g
Energy 544kj
Protein 1.8g
Fat, total 10.8g
- saturated 1.3g
Carbohydrate 5.8g
- sugars 3.2g
Sodium 740mg
Gluten 0g
What you’ll need:
1kg (2lb) Diced Chicken, Lamb, Beef, Seafood or Vegetables.
Suggested Cooking Instructions:
1. Heat two teaspoons of oil in medium pan.
2. Add your choice of 1kg (2lb) of Diced Chicken, Lamb, Beef, Seafood or Vegetables.
3. Cook on high for two minutes until chicken/meat/seafood has sealed.
4. Pour simmer sauce into pan. Stir contents, cover pan with lid and reduce heat to SIMMER.
5. Cook on SIMMER until tender and serve.
