Coan Spiced Vindaloo Sauce


Vindaloo was originally a Portuguese dish brought to India by Colonists. The dish took its name from the two main ingredients of ""vinho"", wine/wine vinegar, and ""alhos"", garlic. The dish has become most associated with the region of Goa where it is made with local spices and malt vinegar. This sauce rightly packs a punch with heat, both from chillies and from hot spices, cloves, cinnamon and pepper.


‘Possibly the hottest sauce in our range, but even then, its not in an aggressive way. The spice and heat is balanced with sweetness from onions, sourness from vinegar and overall strong but well rounded flavours. It is an incredibly versatile sauce that can be used with a variety of proteins – pretty much everything except fish.’