The Goan classic where Indian spices meets a Portugese influence. 

Grandpa’s Vindaloo

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.

Inspiration from an Indian Kitchen (Serves 4-6)

1. Sauté 1kg of your choice of protein or veggies in a little oil.

2. Add 1 jar of Vindaloo curry paste and 1 jar of water.

3. Stir - Boil - Simmer - Cook.

4. Finish with a dash of balsamic vinegar. To spice up, add extra ginger, garlic and chilli at Step 1.

Ingredients : Onion, Chilli, Tomato, Balsamic Vinegar, Olive Oil, Coconut, Turmeric, Tamarind, Ginger, Garlic, Salt, Herbs & Spices.

‘Made in Australia from at least 80% Australian ingredients’

 Refrigerate after opening and use within 4 weeks.