|Recipe Idea: Serves 4|
Fry 5 finely chopped onions till golden brown.
Add 2 chopped tomatoes and cook for another 5 minutes.
Add 1 tablespoon of Olde Goa Vindaloo Paste along with 500g of your chosen meat, fish or vegetables.
Add 250ml water, 2 teaspoons sugar, and salt and vinegar to taste.
Heat gently until cooked.
Serve with freshly boiled rice.
Chef's Tip: lovely with pork and baby aubergines. For an even more authentic taste, use Goan Toddy Vinegar.