Goan Vindaloo
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Introduced to the coastal state of Goa in the 1500s by Portuguese sailors who travelled with their garlic-flavoured vinegar stew. Carne de Vinha d'alhos, or vindaloo, refers to meat cooked in wine and garlic. One of the most famous but also misrepresented Indian dishes, this version is packed full of its signature intense, tangy, garlicky and 'pickled pork' notes, and can be as hot or mild as you prefer.
Contains:
- An authentic Mrs Balbir Singh recipe card
- 1 x Goan Vindaloo blend (50g)
- Makes dish 2 times (serves 4 each time)
Allergen & Dietary Information
NOTE: this blend contains ground MUSTARD SEEDS
The ingredients we use are free from gluten, nuts and dairy - but are packed in a facility that also handles these items in a separate area.
Whereas all our spice blends are vegan-friendly, you may need to use your favourite vegetarian or vegan alternatives for certain ingredients on our recipe cards where required.
The first time I had a Vindaloo in Goa I was surprised how different it was to the version we have here. Quite a mild curry in Goa but if you ask they can make it hotter !
This spice mixture makes a beautiful curry and adding chilies makes it great. I have a bottle of coconut vinegar which I believe is used often in Goa. If you can get a bottle it is worth it.
Since first buying the pack of 4 different blends and discovering how authentic the Goan Vindaloo is it has now become my go to curry. Perfect in every way.
I recently made a Goan Vindaloo curry. So easy to do following your instructions. Will certainly be making another one soon!!
Made the goan curry, very simple to follow the supplied recipe card. Really deep, flavoursome curry. At £5.95 a tin, (50g) the recipe advises using 25g per 500g of meat etc. To feed a large family, you might have to use the whole tin!?!
Me and my family and friends all enjoyed the vindaloo it was excellent