Vindaloo Curry originally from Goa, India. The term vindaloo derives from a Portuguese meat dish. Due to large Portuguese Catholic culinary influence on the region of Goa, the dish became to known as Pork Vindaloo, but among the Muslims and Hindus of India, lamb or duck Vindaloo is the most popular.

Featured Ingredients: cumin seeds, white poppy seeds, coriander seeds, garlic, turmeric, fenugreek seeds, ginger, cinnamon, clove, black peppercorns, black cardamom pods, cayenne, paprika, brown mustard, star anise, amchur, and other spices

Expected Taste: Vindaloo Curry makes the hottest dishes. To bring the heat down a notch, add yogurt.

Three Peppers = Extra Hot

Salt Free!!! MSG Free!!! Gluten Free!!! Preservative Free!!!

Suggested Recipe: Mix 2-3 tbsp of Vindaloo Curry with 1/4 up of cider or malt vinegar, set aside. In a large skillet, heat a few tbsp of oil, brown 2 lbs of boneless cubes of pork, and remove to a plate. Brown large diced onion, add the pork back to the skillet, add the Vindaloo-vinegar paste, add 2 cups of diced tomatoes, and 2 cups of water; cover and simmer for 30 minutes. Add 2 cups cubed potatoes and 1 cup of water if necessary, cover and simmer for 45 minutes. Taste, if the sauce is too hot, add some yogurt. ENJOY!