Goan Vindaloo Curry
Once a mild Portuguese dish transported to Goa, our Vindaloo transformed to one of our hottest curries. The heavy curry includes a range of spices making it fit for both vegetable and meat curries.
Empty the jar over 1.5lbs of meat or vegetables in a pan and sauté for 10 mins
Add 2 cups of water or stock and simmer for 45 minutes or till meat is fully cooked
Serve over steamed rice or bread
The Curry Makers in Texas