Vindaloo Recipe: just 3 steps on your culinary journey….
This Goan version is hot, but the flavours of dried aromatic spices such as roasted black cardamon, kashmiri chillies and pepper with tangy vinegar & tamarind create a delightful, fiery and aromatic curry.
1 pouch of Pestle Vindaloo Paste
500g pork/beef, fish or vegetables
1. Add paste and water to pan and bring to a gentle simmer for 5 minutes before adding meat, fish or vegetables
2. Loosely cover and cook until tender (pork/beef – 60 minutes & fish and veg for 20 minutes)
3. Remove cover and cook on medium heat for 5 minutes to thicken sauce
Useful tips: Brown meat before adding to curry. Stir frequently and add water if sauce thickens too quickly.
Alternative uses: Use paste as a marinade for meat or paneer. Marinade for no more than 2 hours as vinegar can toughen meat.
Nutritional info per 100g: Energy – 514kj / 123kcal, Fat – 5.9g, Saturated Fat – 0.8g, Carbohydrate – 18.9g, Protein – 2.6g, Sugars – 11.3g, Salt – 2.2g. Suitable for vegetarians, vegans and contains no gluten.