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 without complicating the spice list. Pair it with vegetables, chicken, paneer or your preferred main ingredient.
A 283 g pack from Patak for your kitchen. Order with delivery to Spain and Portugal.
Ingrédients
Eau, épices moulues (23 %) [coriandre (8 %), paprika, piment rouge (2 %), curcuma, épices, cannelle, cumin, fenugrec], huile de colza, acidifiants (acide acétique, acide citrique), farine de maïs, sel, MOUTARDE jaune en poudre, tamarin, ail en poudre.
Allergènes
Contient : moutarde.
Informations nutritionnelles
| Valeurs moyennes | pour 100 g |
|---|---|
| Énergie | 1215 kJ / 294 kcal |
| Matières grasses | 24,4 g |
| dont acides gras saturés | 1,8 g |
| Glucides | 7,5 g |
| dont sucres | 2 g |
| Fibres alimentaires | n. d. |
| Protéines | 4,2 g |
| Sel | 3,31 g |
Les informations peuvent varier selon le lot et le pays d'origine. Vérifiez toujours l'étiquette de l'emballage, qui prévaut.