Indian Food
 

View BasketPay For Items

Vindaloo Curry Mix - ParamparaClick image to enlarge

Vindaloo Curry Mix - Parampara

Vindaloo Curry Mix - Parampara

(Ref: MCM167-p)

Price from: 1.95


Options:
Vindaloo Curry Mix - Parampara - 80g - 1.95



Very sorry - this item is currently out of stock.
Pin It


Net: 80g

'Not for the faint hearted! Cooked in a rich sauce consisting of assorted chillis from all over India. Best served with Naan Bread and a cold drink.'

80g - 4 servings
Simple steps to make Chicken Vindaloo / Lamb Vindaloo / Pork Vindaloo:

Contents of this packet +
Chicken, Lamb or Pork +
Water & Vinegar
Heat and Vindaloo Curry is ready!

Note: Do not add anything else. This mix contains oil and salt too.

Hob Method:

• Apply 2 tbsp vinegar to 400g Chicken, Lamb or Pork and marinate for 30-minutes.

• Whisk the entire contents of this packet with 750ml water in a bowl to form a smooth mixture.

• After marinating, saut the meat on a medium heat, in a frying pan, until the excess water evaporates and the meat starts turning golden brown.

• Add the mixture from the bowl and simmer on a low heat until the sauce becomes thick and the meat is tender.

• If using Chicken, reduce the quantity of water from 750ml to 450ml.

Ingredients: Onion (36%), Refined Sunflower Oil (13%), Tomato (8%), Coriander Leaves (7.5%), Salt, Garlic, Ginger, Spices, Green Chilli, Red Chilli Powder, Tamarind, Turmeric.

If there are any allergens in the ingredients they are marked as bold.

•  May contain: traces of Milk and Nut ingredients

•  Suitable for Vegetarians
Produce of India

•  Manufacturer (or, UK Distributor / Reseller) :

    Spices of India
    Cedar Trade Park
    Cobham Road
    Ferndown Industrial Estate
    Wimborne
    Dorset, UK
    BH21 7SD
    UK
Testimonial:

"Dear Spices of India, Received my package this morning and I am absolutely delighted with the cookware that I purchased. Brilliant quality and excellently packaged. Top marks for the speed of delivery I only ordered at 3 pm yesterday!!! Well done and thankyou once again."

- Nicola Farr