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The dish that needs no introduction, Vindaloo has gained a fearsome reputation amongst curry-lovers the world over thanks to its penchant for heat, a real test of nerve for those keen to take their chilli-tolerance levels to the limit. Actually boasting a much milder heritage, Vindaloo derives from a Portuguese dish of meat marinated in wine and garlic, Indianized by Goan chefs who added red chilli peppers and spice to inject the heat its now known for. A firm favourite on UK shores, our Vindaloo enables you to adjust your chilli according to preference, making it a hearty feast to be enjoyed by all.
Ginger & Garlic Paste Tyga Masala No. 22 Tyga Masala No. 2 Tyga Masala No. 29 Curry Leaves Sachet
You will need to buy: 800g diced pork 3 onions 300g rice 1 bunch coriander 4 tbsp cider vinegar 3-4 chillies (optional) 3 tbsp vegetable/rapeseed/olive oil 1 tbsp honey 1 tsp salt
Vegetarian: Sweet Potato Vindaloo
Prep 1 - 4 As recipe. 5. Peel and chop the 1KG sweet potatoes into 3 cm chunks
Ingredients: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric). Tyga Masal No.29: (ground star anise, tamarind powder (contains potato maltodextrin 50 - 55%), poppy seeds, ground cayenne pepper). Tyga Masala No. 22: (Cumin seeds, Fennel seeds, MUSTARD seeds, Fenugreek seeds, Nigella seeds). Curry leaf Sachet: Curry leaves. Kashmiri Chilli