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VINDALOO SAUCE

VINDALOO SAUCE

£8.00
£8.00
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Tax included.

The term Vindaloo comes from the Portuguese dish Carne de Vinha D'alhos, which translates as "meat in a garlic wine marinade." The sailors "preserved" raw ingredients in wooden barrels of alternate layers of pork and garlic soaked in red wine, which was the basic idea behind the Portuguese dish. Local Goan cooks Indianised it by substituting toddy/coconut vinegar for red wine and adding dried red chillies with additional spices. It evolved into the easily pronounceable Vindaloo. The sauce is suitable for red meats, poultry, and vegetables.

*Serves 2 people. Quantity: 300g.    


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HOW TO USE

GET YOUR PAN HOT: Saute your meat or veg in a pan at medium to high heat until three-quarters way cooked.

LET IT SIMMER: Pour the sauce into the pan, add 2 tbsp water and bring to a boil. Reduce and let it simmer with the lid on for 10 minutes until the oil from the sauce splits.

FINISH IN STYLE: For added freshness, garnish with coriander. **Chefs kiss**

CHEF TIP: As the red masala spiced oil from the Vindaloo sauce splits up to the top, you know it’s ready to be served.