Vindaloo is a fairly common curry dish that has its roots in Goa, on the west coast of India. It was originally a Portuguese dish made with red wine and garlic, but though local Indian influence and years of adaptation in western restaurants, it has come to be a particular flavour of curry that is heavy on the tomatoes, chiles and cider vinegar. It is usually made with chicken or lamb and often with potatoes.
Our Vindaloo Curry Powder is a nice change from yellow curry powder, especially for those who like things hotter. It’s blended from cumin, paprika, cinnamon, ginger, black pepper, amchur, New Mexico and very hot bird’s eye chiles, white poppy seeds, cloves and the very distinctive licorice flavour of star anise. Put it in any recipe calling for curry powder, or use it as a base for building your own curry with tomatoes, onions, garlic, and your choice of meat and vegetables.
Ingredients: chiles, poppy seeds, cumin, paprika, cinnamon, ginger, amchur, black pepper, cloves, star anise.