Vindaloo Curry Powder is a very hot curry spice blend used to make a version of curry that originated in the southwestern Goa region of India. Our Vindaloo Curry Powder is a very spicy blend of chiles, cinnamon, ginger, cardamom, cloves and other spices with underlying turmeric, garlic and fenugreek.
Vindaloo originated in Goa, a southwestern region of India that was a Portuguese province for 450 years, before it became part of India in 1961. The name derives from “carne de vinha d’alhos,” which means “meat with wine and garlic” and was usually prepared with pork. Over time, vinegar was substituted for red wine and additional curry spices and hot chiles were added, so that eventually Portuguese “carne de vinha d’alhos” became the Goan dish vindaloo.
Traditionally, meat for vindaloo must be marinated in vinegar, sugar and spices overnight before cooking with onions, tomatoes, garlic, ginger and more spices. Vindaloo is usually made with chicken or lamb, but in a nod to its Portuguese roots, some restaurants serve the dish with pork, a popular preparation among Goan Christians that showcases the dish’s multicultural roots.
- Add to vinegar and use to marinate meat or seafood prior to cooking traditional vindaloo
- Combine with a little oil and brush over fish or prawns before cooking
- Use this unique Vindaloo curry powder in place of other curry powders in recipes.
- Great when used with tangy yogurts, chicken, winter squash, or lamb
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