Vindalho
Gravy Paste

Hot and Tangy Meat Blend

Goa’s fiery, tangy contribution to global cuisine with coconut vinegar and garlic as its base, combines well with pork and red meats. Goa gave the world Goan Vindalho (lest anyone tell you otherwise!!). Said to be derived from a Portuguese dish "carne de vinho d'alhos", a meat preparation marinated in wine, vinegar and garlic, this dish was modified in Goa using palm vinegar and a local spice blend to evolve into Vindalho. The original Goan dish has a unique hot and tangy taste, and is very different from what is generally offered abroad (often spelt ‘vindaloo’), which usually merely denotes ‘hot chilli content’ in curries. Our authentic handed-down recipe, now offers you the chance to experience the original. The easy-to-follow instructions allow you to savour lip-smacking Vindalho within minutes, which can be eaten with bread, rice or sannas (rice dumplings). Please note that it is always handy to have an extra pack in your kitchen cabinet!!

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GOAN FLAVOURZ VINDALHO

ORIGINAL RECIPE

INGREDIENTS NEEDED:
- One pack – Goan Flavourz Vindalho Gravy Paste.
- 800 gms meat: Chicken/Pork/Mutton/Beef/Lamb (cut in desired size pieces), wash and drain. Prawns/Fish may also be used. Apply salt to meat/fish and set aside for 15 minutes.
Partially boil Mutton/Beef/Lamb in water to tenderise.
- Three medium-sized tomatoes, ground to a fine paste.
- Chopped fresh coriander leaves (for garnish).
- Cooking oil and salt, as required.

MARINADE:
Coat the meat with Goan Flavourz Vindalho Gravy Paste and marinate for minimum 45 minutes.

PREPARE IN 3 EASY STEPS
1. Heat oil and stir fry the marinated meat thoroughly on a medium flame. Heat further on a high flame for around two minutes (uncovered).
2. Add tomato paste slowly and around 250 ml of water, cover and simmer on a low flame, stirring occasionally until meat is cooked and the gravy turns thick. Taste and add salt, if needed.
3. Garnish with coriander leaves. Serve hot.

IDEAS
Vinegar may be added to enhance taste, based on personal preference. To increase pungency, when cooking add slit green chillies; to decrease, add more tomato paste.

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