Vindaloo

From the regions of Goa comes this very hot dish with plentiful amounts of chilli, spices and tomato. It can be made with meat, prawns, or chicken but pork was the choice of the day when the Portuguese first introduced it.  Par boiled potato can be added towards the end of the cooking time.   

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Vindaloo

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Our recipes are made specific to each curry, but do not feel you must follow them religiously, they are not etched in stone!! The heart of a good curry is in it's adaptation to your own preference.

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Recent Reviews
  1. The Phall
    The Phall
    1 review(s)
    A very good curry
    Bought a Phall Curry Kit last week and made two curries so far. If you’re a lazy cook (like me) and intend using tinned chopped tomato rather than fresh, my tip is to halve the tomato puree and leave the tomato ketchup out of the recipe. The tin of tomato is sweet enough and I found my first attempt ie I followed the recipe exactly so a tin of tomato, tomato puree and tomato ketchup was used. To me it was too rich in flavour; don’t get me wrong it was still hot but something was missing. My second attempt however was much better. I halved to tomato puree and didn’t bother with the ketchup. Let’s just say ‘it had a mind blowing effect.’ Very, very spicy but also extremely flavoursome. I can’t wait for my Naga Chilli Curry Kit to arrive this week. (Review by Phil Tompkins)
  2. Caribbean Curry
    Caribbean Curry
    1 review(s)
    Tasty
    I ordered this just because it sounded different, I was absolutely blown away by it. Flavours were so good. I'll order again!!!! (Review by Claire)