Hot Vindaloo Curry Spices Kit 40g

A lovely Goan dish with a real depth of flavour. It was traditionally eaten with pork, but will work equally as well with other meats, fish or vegetables. The addition of tomatoes is balanced with white wine vinegar, a kick of birds eye chillies, and a handful of curry leaves is what makes our curry kit so authentic.

Prep and Usage

• Heat 2 tbsp of oil in a pan over a low heat. Add spice pack 1 to the oil and stir until fragrant.
• Add approx. 800g of chopped meat or vegetables to the pan and coat in the spices (if using fish, add at the end of cooking and poach in the liquid for a few minutes until cooked).
• Add a 400g tin of tomatoes along with 100ml water and 1 tsp of white wine vinegar.
• Add spice pack 2 and stir. Simmer until your meat/veg/fish is cooked through, then serve!