Vindalho Curry Paste

Provides excellent scope to improvise and create a wide range of flavoursome curries. Salt and chilli levels are kept on the lower side to allow the cook to use his/her discretion in flavouring and seasoning the curry. The use of fresh chillies is highly recommended. Variations include the use of coconut or yoghurt.

The curry paste works as an excellent marinade when mixed with yoghurt:
For 1 kilo of chicken, meat, prawn or fish, prepare a marinade of 3 tablespoons Goan Cuisine Curry Paste with an equal quantity of yoghurt.

Recipes including Vindalho Curry Paste: