Vindaloo Cooking Sauce

300 ML 2 SERVINGS HEAT - HOT

A Goan Classic. Hot, sour, sweet and heady with black pepper, cloves and chillis.

ALL NATURAL

NO PRESERVATIVES

MICHELIN STARRED

1 Total : £8

2 Total : £ 16

3 Total : £ 24 £ 23

4 Total : £ 32 £ 29

6 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

View full details

Saute

Pan-fry your meat or veg on a medium-high heat until three-quarters done

Simmer

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

Serve

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.