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.
Ingrédients
Huile de colza, épices moulues [coriandre (9 %), paprika, piment (2 %), curcuma (2 %), épices mélangées, cannelle, cumin, fenugrec], eau, sel, farine de maïs, MOUTARDE en poudre, tamarin (1.5 %), acidifiants (acide acétique, acide citrique, acide lactique), ail en poudre.
Allergènes
Contient : moutarde.
Informations nutritionnelles
| Valeurs moyennes | pour 100 g |
|---|---|
| Énergie | 2132 kJ / 517 kcal |
| Matières grasses | 48,6 g |
| dont acides gras saturés | 3,4 g |
| Glucides | 8,1 g |
| dont sucres | 2,3 g |
| Fibres alimentaires | n. d. |
| Protéines | 4,8 g |
| Sel | n. d. |
Les informations peuvent varier selon le lot et le pays d'origine. Vérifiez toujours l'étiquette de l'emballage, qui prévaut.