Vindaloo Curry "Very Spicy"

Origin & Special Features

Vindaloo curry has its roots in Indian cuisine and is famous for its fiery heat and intense flavors. Originally from Goa, it was influenced by Portuguese colonial rule and evolved into one of the hottest curries in Indian cuisine. This "Very Hot" version is for true lovers of hot spices who appreciate the fiery intensity of chili and the complex flavors of Madras curry.

Taste & Aroma

The Vindaloo curry blend boasts explosive heat from chili and a harmonious blend of coriander, cumin, and fennel. The flavor is complemented by earthy fenugreek and warm notes of turmeric. This spice blend not only provides the necessary heat, but also a deep aromatic flavor that is especially evident when paired with meat and vegetables. The added chili provides the extra kick that characterizes this curry.

Application

To prepare an authentic Vindaloo curry, toast the spice mix with a little oil to release the flavors. Then cook it with meat (traditionally pork, but also chicken or lamb) and tomatoes. The spiciness of the curry can be reduced by adding raita (yogurt), but be careful—this curry is not for the faint of heart! Ideal for curry lovers who like a challenge.

Health benefits

The ingredients offer a variety of health benefits. Chili boosts metabolism and has anti-inflammatory properties, while cumin and coriander support digestion. Turmeric is known for its anti-inflammatory properties, and fenugreek has a positive effect on blood sugar regulation. This spice blend is not only spicy but also healthy.

Ingredients

Coriander, turmeric, fenugreek, garlic, chili, cumin, fennel, mustard seeds