When we think of Indian curries that have made a mark in the Western world, a vindaloo ranks high on the list. Beef Vindaloo is essentially an Anglo-Indian dish made famous from the Goan shores and is an adaptation of the Portuguese dish ‘carne de vinha d’alhos’ (a famous meat preparation using garlic and wine as the main ingredients). The wine got replaced with the vinegar for the sourness and a range of spices were added to make the dish more flavourful and appealing to the Indian tastebuds.

Traditionally, pork was the meat of choice when it came to a vindaloo. But owing to the popularity of this curry, today a vindaloo can be made using any kind of meat. And with top notch Australian beef available, why not make a beef vindaloo!

Getting the spice marinade right is the most crucial step of this dish. It is a slightly complex process as there are many different spices involved that need to be roasted and then ground to a paste with aromatics, tamarind and vinegar. And again the key factor is achieving the right balance between the different flavours like spice, sour, sweetness etc….

These days, most people find the task of making a vindaloo blend quite daunting since it involves quite a few steps like sourcing high quality spices, roasting and then blending with other ingredients to get a balanced spice marinade.

That’s where Curry Flavours come in!

They’ve taken all the hard work out of your hands so that you can enjoy your favourite curry or dish with minimal or no effort at all. Carefully curated Spice-Blends custom made for specific dishes is just why you need to give this a try!

(The recipe outlined below can be used with any kind of meat. You could also put your own spin on it and try it out with seafood and mixed veggies).