This is a classic Goan Vindaloo paste. Use 100g per 1kg main ingredient, add chilli powder to taste. It is a very traditional spice mix, and meets with all the guidelines for a great Vindaloo! Cloves, vinegar, and star anise give this curry paste a very tangy and warm taste. May be used with any meat as desired, or even with vegetables for a great vegetarian Vindaloo!
Heat 1 tbsp oil in a pot. Add a diced onion and brown. add 2 tbsp of Island Curries Vindaloo paste, stir for 3-4 minutes. Add diced chicken, meat or fish, high heat, stirring for 10 minutes until liquid forms and simmers. Add chilli powder if desired. Add 1 x 440ml can diced tomatos. Add 1/2 cup chopped corriander leaves. Reduce heat to low and cook for 20 mins. Add 4 tbsp Greek yoghurt, stir and simmer. Serve with basmati rice.
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