
Vindaloo Curry Masala Hot (170g)
AUD $16
Vindaloo is one of India’s most iconic bold, tangy curries, and our Vindaloo Curry Powder is blended to deliver that classic depth while letting you control the heat. Traditionally linked to Goa, it evolved from the Portuguese carne de vinha d’alhos—meat marinated in wine and garlic—adapted locally using vinegar and warming spices.
This blend builds on an earthy coriander and cumin backbone with turmeric for golden colour, chilli and black pepper for steady heat, and black mustard seed for a savoury bite. Cinnamon, green cardamom and cloves add fragrant warmth. Use it with pork, chicken, lamb, beef, goat, mushrooms or chickpeas. For best results, marinate with vinegar and garlic, then cook slow until glossy; finish with a splash of vinegar or lime for the signature tang.
This 170g jar will cook with approximately 7-10kg of meat, vegetables or seafood
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.




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