Beef Vindaloo


350g & 700g

Serving suggestion: rice, roti, naan or mash. Serve with a tomato and onion sambal or grated carrot pickled lightly in sweet vinegar (heat 1T sugar, 2T vinegar and 1t salt. Pour over 2-3 grated carrots).

Cooking method: Defrost first, then in a pot, heat over low on a stovetop with the lid on until completely defrosted, stirring occasionally. Raise the heat, lift the lid and stir until the dish comes to a boil.

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Our vindaloo curry is prepared in two stages; the beef cubes are first marinated in a strongly acid based liquid with spices, tenderising it, then slowly simmered with additional seasonings (our secret mix including ginger and garlic) until completely tender.

Additional information

Serving volume:

350g – serves 1, 700g – serves 2

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