This traditionally very spicy angloindian curry is derived from a Portuguese dish. The local Goan chefs substituted vinegar for red wine and added dried red chilli and spices. As with most of our curry pastes, we package the chilli separately so you can add as much/little during cooking to make it as hot/mild as you like. Served with pilau rice. This kit has no added salt, sugar or preservatives and is gluten and dairy free.
Allergens in Bold
Sachets of Marinade, Base sauce, dried chilli flakes, 100% creamed coconut block, cinnamon stick, palm sugar.
Onion, red pepper, tomato puree, garlic, coconut block, red wine vinegar, ginger, rapeseed oil, dried red chillies , cinnamon stick, palm sugar, coriander, white pepper, paprika, cumin, fenugreek, mustard seeds, turmeric, cloves.
Main ingredient (e.g. protein substitute), medium onion, stock, tinned plum (chopped) tomatoes, salt, basmati Rice. (See “Cooking Methods” for recipes and quantities)
Small new potatoes, cherry tomatoes
Garnish - Sprinkling of chopped fresh coriander leaves
Per Serving (i.e. person)
Energy: 587.2kJ/139.8kcal; Fat: Total 9.5g, Saturated 7.4g; Carbohydrate: 12.6g, Sugars 8.2g; Fibre 5.5g; Protein 4.7g; Salt 0.05g