Patak's vindaloo curry paste is a concentrated base for cooking a vindaloo curry with pronounced chilli heat. It gives you a practical starting point for a clearly flavoured curry without building the blend from scratch.
How to use it. Fry one or two spoonfuls in a little oil before adding the main ingredients and liquid. Cook until the sauce is well combined, adjusting the quantity to your recipe.
Best for. It is useful for making a vindaloo curry with pronounced chilli heat at home or in a professional kitchen. The large format is especially suitable for frequent service and batch cooking.
Patak offers this 2381 g format for everyday cooking. We send orders to Spain and Portugal.
Ingredients
Rapeseed Oil, Ground Spices [Coriander (9%), Paprika, Chilli (2%), Turmeric (2%), Mixed Spices, Cinnamon, Cumin, Fenugreek], Water, Salt, Maize Flour, MUSTARD Powder, Tamarind (1.5%), Acids (Acetic Acid, Citric Acid, Lactic Acid), Garlic Powder.
Allergens
Contains: mustard.
Nutrition information
| Typical values | per 100 g |
|---|---|
| Energy | 2132 kJ / 517 kcal |
| Fat | 48,6 g |
| of which saturates | 3,4 g |
| Carbohydrate | 8,1 g |
| of which sugars | 2,3 g |
| Fibre | n/a |
| Protein | 4,8 g |
| Salt | n/a |
Information may vary by batch and country of origin. Always check the label on the packaging, which takes precedence.