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.