For many centuries the Portuguese ruled small pockets of India. The Portuguese were the originators of vindaloo, but in Goa, the dish was altered over the years to accommodate the locals taste buds. Traditionally vindaloo is quite hot: we offer a ‘not so hot’ version to ensure all will be able to enjoy the exquisite flavor. For you heat lovers, add just a little more cayenne to turn up the heat. We handcraft this tasty curry by mixing together turmeric, Saigon cinnamon, garlic, fenugreek, salt, brown mustard seeds, coriander, cumin, ginger, cayenne, cardamom, black pepper and cloves.
Try using about a ½ tsp. per pound of beef, pork, poultry, or fish. Curry powders can be used to season many dishes; rice, sauces, chicken or seafood salads, vegetables, and soups. To convert powder into a paste simply mix 1 Tbsp. Vindaloo powder with 1 Tbsp. each of water and oil.
Turmeric, Saigon cinnamon, garlic, fenugreek, salt, brown mustard seeds, coriander, cumin, ginger, cayenne, cardamom, black pepper and cloves
Flavor of Vindaloo
This curry is bittersweet, cinnamony, and earthy with peppery notes and medium-hot heat.
Uses of Vindaloo
Season beef, chicken, fish, and poultry. Add to rice, sauces, chicken or seafood salads, vegetables, and soups. For paste, mix equal parts spice, water, and oil. Visit website for full vindaloo recipe.