Rafi’s Vindaloo Curry Pack (Med) Serves 4-6


We’ve taken this dish back to its Goan roots. This curry has an abundance of bold flavours such as garlic, tamarind, aromatic spices and tangy vinegar.

Remember, we can make this any heat strength, so don’t be scared!

Origin of the name: a traditional Vindaloo would once have been a combination of ‘Vinha’ (wine vinegar) and ‘d’Alho’ (garlic).


Cooking Instructions;

Empty the contents of the pack into a pan with 300ml water, a 400g tin of chopped tomatoes, 2 tbsp tomato puree, 2 tbsp vinegar (any) and 2 tsp sugar. Simmer for 5 minutes.
Add 1kg of ingredients of your choice. Mix well, cover, and gently cook.
Gently open simmer for 10 minutes.
Adjust salt and garnish with coriander leaves.

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