“NO PSY, BUT INTENSITY FROM GOA”.
This curry comes from the coastal region of Goa in western India and was shaped by Portuguese influences. Having originally evolved from a vinegar and garlic marinade, vindaloo developed into one of the hottest and most characterful curries in India. The blend combines traditional Indian spices with the unmistakable, fiery note Goa is famous for.
A powerful combination of intense heat and aromatic depth. Chili provides the distinctive heat, while coriander, cumin and fennel provide balance and structure. Fenugreek and turmeric give the curry an earthy warmth and a golden color. The result is a hot, complex aroma with a long finish – intense, spicy and full of character.
Ideal for classic vindaloo dishes with pork, chicken or lamb. Briefly toast the blend in oil to release the aromas, then braise with meat, tomatoes and a little liquid. For a milder version, yogurt or coconut milk can be added. Also perfect for vegetable curries or spicy stews.
Vindaloo is one of the most legendary curry dishes in the world and is considered the epitome of Indian heat. In Goa it stands for courage, passion and intensity – a dish for everyone who loves bold, fiery flavors. This version brings the full strength and unmistakable character of South Indian cuisine to your plate.
Ingredients
Coriander, turmeric, fenugreek, garlic, chili, cumin, fennel, mustard seeds
