3 Simple Steps | Ready in 10 mins
Cut the meat, fish/seafood, vegetables or paneer into generous pieces or halve your boiled eggs.
Heat 1 tsp of oil in a small pan, add spices and cook for 20 seconds.
Add the meat, vegetables or paneer and brown lightly before adding the base sauce. Simmer for 1-2 minutes.
Stir in the main sauce and fish/seafood (if using) and simmer for another 3-5 minutes or until the meat or other protein is cooked through.
SERVES 2-3 with naans or parathas.
Our Perfect Fiery Goan Curry
Use these handy tips to customise your dish:
For best results and a vindaloo- like dish, cook with pork shoulder and cook until meltingly tender, for around 50 mins.
For a fantastic fish curry, add firm white fish and coconut milk/cream.
Add 2tbs desiccated coconut for a coastal coconut bite.
What's Inside
Onion (32%), Water, Tomato Paste (16%), Sunflower Oil, Ginger(4%), Garlic, Salt, Ground and whole spices, Red Chillies, Cumin, Curry Leaves, Sugar, MUSTARD Seeds, Vinegar, Tamarind Paste.
For all allergens see ingredients in BOLD.
MAY CONTAIN TRACES OF MILK, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.
TYPICAL VALUES
| PER 100g | |
| ENERGY | 772kJ/186kcal |
| Fat | 15g |
| of which saturates | 1.7g |
| CARBOHYDRATES | 9.0g |
| of which sugars | 5.6g |
| FIBRE | 2.6g |
| PROTEIN | 1.9g |
| SALT | 1.9g |
Product Information
No artificial preservative, colouring or flavouring!
Suitable for vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
Produced and packed in India.
3 Simple Steps | Ready in 10 mins
Cut the meat, fish/seafood, vegetables or paneer into generous pieces or halve your boiled eggs.
Heat 1 tsp of oil in a small pan, add spices and cook for 20 seconds.
Add the meat, vegetables or paneer and brown lightly before adding the base sauce. Simmer for 1-2 minutes.
Stir in the main sauce and fish/seafood (if using) and simmer for another 3-5 minutes or until the meat or other protein is cooked through.
SERVES 2-3 with naans or parathas.
Our Perfect Fiery Goan Curry
Use these handy tips to customise your dish:
For best results and a vindaloo- like dish, cook with pork shoulder and cook until meltingly tender, for around 50 mins.
For a fantastic fish curry, add firm white fish and coconut milk/cream.
Add 2tbs desiccated coconut for a coastal coconut bite.
What's Inside
Onion (32%), Water, Tomato Paste (16%), Sunflower Oil, Ginger(4%), Garlic, Salt, Ground and whole spices, Red Chillies, Cumin, Curry Leaves, Sugar, MUSTARD Seeds, Vinegar, Tamarind Paste.
For all allergens see ingredients in BOLD.
MAY CONTAIN TRACES OF MILK, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.
TYPICAL VALUES
| PER 100g | |
| ENERGY | 772kJ/186kcal |
| Fat | 15g |
| of which saturates | 1.7g |
| CARBOHYDRATES | 9.0g |
| of which sugars | 5.6g |
| FIBRE | 2.6g |
| PROTEIN | 1.9g |
| SALT | 1.9g |
Product Information
No artificial preservative, colouring or flavouring!
Suitable for vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
Produced and packed in India.
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