Patak’s Vindaloo Spice Paste Hot 283 g is a balanced blend of 11 spices captured in oil for a deep, rich, authentic flavor. Pataks 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.
- 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.
|Typical Values||Per 100g|
|Energy||1215 kJ / 294 kcal|
|of which saturates||1,8 g|
|of which sugars||2,0 g|
PORK VINDALOO RECIPE • SERVES 4
- Heat 4 tablespoon oil in a pan and add 1 finely chopped onion, fry until dark brown and soft.
- Add 1 tablespoon finely chopped ginger, 2 tablespoons finely chopped garlic and ½ a jar of Patak’s Vindaloo Spice Paste Hot, cook for 1–2 minutes. Add 50 ml water, cook, until the water has evaporated.
- 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).
- Add 1 tablespoon malt vinegar, season to preference and serve with rice or naan.