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Ingredients: Cumin, coriander, cayenne, mustard, turmeric, black pepper, cardamom, fenugreek, jalapeno powder and tamarind powder.


Vindaloo was first introduced to India by the Portuguese in the 15th century. Based on the Portuguese  dish carne de vinha d'alhos (meat marinated in wine-vinegar and garlic), it was adapted in India to accomadate local ingredients. Here we find the addition of cardamom, black pepper, and tamarind. Chili peppers were introduced much later by the Americas and once brought over to England, Vindaloo took on a whole new life as a  hot curry. Our version is hot but not searing, full of flavor and a great addition to your curry line-up. You can make a tradtional curry sauce with our blend or adapt it as a rub for meats or fish. I love it in rice, over vegetables or added to yogurt for a nice dressing. To Tame the heat pair it with our Madras curry and accent your dish with Vindaloo. This allows for the flavor without so much heat.

Vindaloo Curry

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