We often get asked "When will you make a vindaloo sauce?" Well today we'd decided to turn up the heat a little and give the chilli charmers a recipe to savour.
We're actually using one of our milder bases, the Karahi for this recipe because it is one of the most versatile in the range and works well with many dishes.
A vindaloo is normally hot to very hot in heat so you will need to have a few hot green or red chillis. Our recommendation would be to use green because the flavour of these is so much more rounded. The heat level is a personal choice so feel free to add more chillies if you're really up for it!
Best curry sauces I’ve ever had, these should be stocked in all supermarkets!! ❤️
Amazing food. Repeat buyer and will continue. All the sauces are amazing, and naans too! YUM
Many curry pastes have visited my kitchen over several decades. This stuff is delicious. So fresh. Easiest tastiest curry ever made. Thank you.
Absolutely love this spice blend. Very easy to make chicken tikka tastier than most restaurants. Please never discontinue.