Patak’s Vindaloo Spice Paste Hot 283 g

3.95 Inc. VAT

Patak’s Vindaloo Spice Paste Hot 283 g is a balanced blend of 11 spices captured in oil for a deep, rich, authentic flavor. Patak’s Vindaloo Spice Paste Hot is an authentic blend of aromatic spices, coriander, chili and turmeric for a beautifully balanced Vindaloo dish.

Ingredients:  Water, Ground Spies ( 22 %) [Coriander (8%), Paprika, Chili (2 %), Turmeric (2 %), Spices, Cinnamon, Fenugreek], Rapeseed Oil (19 %), Salt, Maize Flour, Acids (Acetic Acid, Citric Acid, Lactic Acid), mustard powder, Tamarind, Ginger Powder, Garlic Powder.

Allergy Advice: For allergens, see ingredients in bold. May also contain peanuts and nuts.

THIS PRODUCT MUST BE COOKED.

No artificial

  • preservatives
  • colours
  • flavours
  • •••••••
  • vegetarian
  • •••••••
  • gluten free.

Store in a cool, dry place. Use within 6 weeks of opening and before the best before the end date. Best Before End: See Lid.

Nutritional information

Typical Values Per 100g
Energy 1215 kJ / 294 kcal
Fat 24,4 g
of which saturates 1,8 g
Carbohydrate 7,5 g
of which sugars 2,0 g
Protein 4,2 g
Salt 3,31 g

PORK VINDALOO RECIPE • SERVES 4

  1. Heat 4 tablespoon oil in a pan and add 1 finely chopped onion, fry until dark brown and soft.
  2. Add 1 tablespoon finely chopped ginger, 2 tablespoons finely chopped garlic and ½ a jar of Patak’s Vindaloo Spice Paste, cook for 1–2 minutes. Add 50 ml water, cook, until the water has evaporated.
  3. Add 500 g diced pork, cook until sealed. Add 250 ml water, 3 tablespoon tomato purée and 2 tablespoon sugar; cover and simmer until the pork is tender (approx. 30 mins).
  4. Add 1 tablespoon malt vinegar, season to preference and serve with rice or naan.