Origin and production
“ NO PSY BUT GOA INTENSITY ”.
This curry originates from the coastal region of Goa in western India and has been influenced by Portuguese cuisine. Originally a vinegar and garlic marinade, Vindaloo has evolved into one of India's spiciest and most distinctive curries. The blend combines traditional Indian spices with the unmistakable, fiery flavor for which Goa is famous.
Taste and aroma
A powerful combination of intense spiciness and aromatic depth. Chili provides the distinctive heat, while coriander, cumin, and fennel add balance and structure. Fenugreek and turmeric lend the curry an earthy warmth and a golden hue. The result is a spicy, complex aroma with a long finish – intense, flavorful, and full of energy.
Application
Ideal for classic vindaloo dishes with pork, chicken, or lamb. Briefly toast the mix in oil to release its aromas, then simmer with meat, tomatoes, and a little liquid. For a milder version, add yogurt or coconut milk. Also perfect for vegetable curries or flavorful stews.
Interesting facts
Vindaloo is one of the world's most legendary curries and is considered the epitome of Indian spiciness. In Goa, it represents courage, passion, and intensity – a dish for all who love bold, fiery flavors. This version brings the full strength and unmistakable character of South Indian cuisine to the plate.
Ingredients
Coriander, turmeric, fenugreek, garlic, chili, cumin, fennel, mustard seeds
