Vindaloo Spice Blend

This volcanic Vindaloo curry powder is not for the faint-hearted! The fierce Indian dish dates back to the Portuguese colonisation of Goa. The word “Vindaloo” is derived from the Portuguese dish “Carne de Vinha d’Alhos,” which means “meat marinated in wine and garlic.” This dish was introduced to Goa, a region on the southwestern coast of India, by Portuguese explorers and settlers in the 15th century. It’s also a popular curry in Kerala and Konkan.

In Goa, the traditional Portuguese dish underwent a transformation to suit local tastes and ingredients. The addition of local vindaloo spices, particularly red chillies and vinegar, gave birth to what we now know as a true Vindaloo.

Known in the UK as one of the spiciest curries in an Indian restaurant, Vindaloo is traditionally prepared with pork, garlic and wine vinegar. To make this more palatable for the UK, Indian kitchens often add sugar to mellow some of the heat.

Within India, the preparation of this Vindaloo curry differs from region to region. Goa tends to stick to the authentic method of pork, whereas Kerela uses chicken or lamb with cubed potatoes. Try our recipe here for Goan Pork Vindaloo if you dare! Learn more about vindaloo spice blend by reading our blog What is Vindaloo.

Use this Vindaloo spice blend sparingly!

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