Red Goan curry (Vindaloo) - heat scale 9/10

Red Goan curry (Vindaloo) - heat scale 9/10
Serves: 4-6

This is traditionally regarded as a hot dish. Whilst our version is indeed hot, we have not simply added more chillies. There are 14 spices in the mix, of which our dried habanero makes up perhaps 5%. It is the combination and amounts of the other spices which bring the heat to the dish. Feel free to add more heat! (40g net)  NB contains mustard


  • 1 packet Red Goan curry spice mix (recipe card included!)
  • 3tbsp white vinegar (coconut vinegar, if you can find it, as it is milder)
  • 300ml/1/2pt ‘secret sauce
  • 1 can chopped tomatoes, plus half can water
  • 700g/1.5lb chicken, beef or lamb, cut into bite-sized strips
  • 3 tbsp vegetable oil
  • 250g/1/2 lb potatoes (new are best as they keep their firm texture), chopped into bite-sized pieces
  • 4 medium tomatoes, quartered
  • 4-5 fresh chillies, chopped (optional)
  • Handful fresh coriander, to serve


  1. Marinate the meat for at least three hours in the vinegar (better overnight), then drain and conserve the liquid.
  2. Heat 2-3 tbsp oil in a heavy pan and fry the spices until fragrant. If using extra chillies fry them as well at this stage.
  3. Add ‘your secret sauce’, the can of tomatoes (swill out the can with water and add this as well) and a couple of tablespoons of the vinegar marinade,  bring to the boil and simmer for at least an hour. You can then turn it off and wait till you are ready to cook the meal. If necessary, add a little more water - you may have used very big onions and have very thick secret sauce!
  4. For beef or lamb, brown in the spice and oil mix before adding the liquid. Beef will require at least two to three hours extra simmering, either in a low oven or on the hob, lamb a little less.
  5. For chicken, fry separately for a couple of minutes, then wait until 10 minutes before eating to add it to the sauce.
  6. Par-boil the potatoes for about 10 minutes, then add to the sauce about half an hour before eating.
  7. Add the tomatoes at the same time as the potatoes.
  8. Serve with rice and scattered with fresh coriander.

Cook's Notes

  1. All curries like this benefit from the sauce being cooked well in advance, to allow the flavours to develop.
  2. Add a little more of the vinegar marinade if you would like a little more tang.
  3. If the sauce is a little thick, or you are worried it will dry out, add water until you are happy with the consistency. Don't worry, the flavour will not be diluted! If you overdo the water, just cook with the lid off until it has evaporated.
  4. If you want to freeze leftovers, make sure you remove, or eat, the potatoes, as they will be horrid!
  5. See our vegetarian section for ideas on how to turn this mix into a hot bean curry!

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Customer Comments

Jamie, 30, London... "I rarely order a Vindaloo in a restaurant as I fear the after affects the next morning, as most Indian chefs just load it with chilli powder to get the heat level up. However, this is really worth a go because you get all the great heat and flavour a vindaloo delivers but no next day side affects! I think it's becasue the spices are so fine and well mixed. Definitely recommend this."