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Vindaloo Cooking Sauce

Vindaloo Cooking Sauce

A Goan Classic. Hot, sour, sweet and heady with black pepper, cloves and chillis.
Total : £8
Total : £ 16
Total : £ 24 £ 23
Total : £ 32 £ 29
Total : £ 48 £ 41
Onions, Tomatoes, Water, Vegetable Oil, Palm Vinegar, Deggi Mirch, Salt, Garlic, Ginger, Coriander Seed, Cumin Seed, Black Pepper, Kashmiri Chilli, Red Chillies, Cloves, Garam Masala, Cinnamon, Cardamom, Bay Leaves
Energy KJ - 575, Kcal - 139, Fat - 10.7g, of which saturates - 1.0g, Carbohydrate - 8.7g, of which sugars - 4.5g, Protein - 1.5g, Fibre - 1.8g, Salt - 1.7g (per 100gm)
Sulphur dioxide
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Pan-fry your meat or veg on a medium-high heat until three-quarters done


Add the sauce along with 2 tbsp. water, bring to the boil, and simmer for approximately 5 minutes


For added freshness, sprinkle on chopped coriander (*chef's kiss*)

CHEF’S TIP: When the oil from the sauce separates, you've simmered enough.

The star of our Pork Cheek Vindaloo

Vindaloo originated in Goa in the 16th century, inspired by a Portuguese meat dish. Traditionally cooked with pork, vindaloo is best known for its spicy and tangy flavor. We take our vindaloo to new heights using the finest ground whole spices, heady clove, red chillis, and black pepper.

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