Description
Traditionally, pieces of meat were soaked in vinegar overnight, whereafter the Goans added fresh spices, chilli and sugar to the marinade – giving this curry its sweet-sour and fiery hot flavour. Renowned for being a very hot curry; Vindaloo is not one recommended for the faint-hearted!
Ingredients
Chilli, Sea salt, Coriander, Yellow mustard, Garlic, Cumin, Turmeric, Cinnamon, Black pepper, Fenugreek, Cardamom, Cloves.
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