Beef Vindaloo Curry Masala Hot (240g)
AUD $22
Out of stock
This South Indian hot beef curry is traditionally cooked with water and a hint of vinegar.
This curry blend is excellent used for beef, chicken, lamb and seafood.
This 240g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
Servings per package: 50
Serving size: 5g
| Avg Qty per Serving | Avg Qty per 100g | |
|---|---|---|
| Energy | 75kJ | 1490kJ |
| Protein | 0.6g | 12.8g |
| Fat, total | 0.8g | 15.9g |
| — saturated | 0.1g | 1.6g |
| Carbohydrate | 1.5g | 29.6g |
| — sugars | 0.5g | 10g |
| Sodium | 17mg | 340mg |
Chilli Powder, Turmeric, Coriander Seed, Black Pepper, Black Mustard Seed, Cumin Seed, Cinnamon, Green Cardamom Seed, Cloves
Ingredients
- 4 tbsp butter/ghee (60 g)
- 2 medium onions, finely chopped
- 1 tbsp garlic paste
- ½ tbsp ginger paste
- 200 g tomatoes, finely chopped
- 2 tbsp Beef Vindaloo Curry Masala
- 1 kg Beef, diced
- 2 cups boiling water
- 250 g new potatoes, chopped
- Salt to taste
Method
Melt the butter/ghee and add the onion, garlic and ginger. Sauté until the onion is soft. Add the tomatoes and fry until soft and thick, stirring well. Lower heat, add the Beef Vindaloo Curry Masala, mix well, frying until aromatic. Turn up the heat, add the beef and seal well. Add the water, bring to the boil, then cook, simmering until the meat is tender. Add the potatoes, salt to taste and cook until the liquid has reduced.
Ian –
I love these products. Cooked a vindaloo (recipe on the back of the jar) using paneer and spinach for my vegetarian wife – delicious!
Gordon –
Best product and service.
Duncan Fielding –
Absolutely love your Vindaloo blend in particular. One thing though, the recipe for your Vindaloo has changed since I first used it. Would like to see the original again, I lost my copy.
Have zero complaints about any of your products that I have used. . Have been using them for over 25 years.
Susan Tanner –
I have been using the Vindaloo and other curry spices for many years. They are all excellent. I highly recommend Mudgeeraba Spices.
Heinz –
Excellent
Ian Garside –
I have been cooking these curries for years . Quality and taste are excepyionally good. I make bulk curries and freeze as seperate meals, the curry improves after being frozen. The instructions on the bottle are very good although I brown the meet and drain off the fat before mixing in the curry mix,