Vindaloo Curry Paste - Hot

Rooted in the villages of Vasai, India, John Ger's childhood was shaped under the shade of tamarind trees, where he savoured its tangy fruit in homemade snacks. Guided by his grandparents and the indigenous Warli people, he learned the art of preparing tamarind, maturing its pulp in clay pots. Inspired by these early memories, John embarked on a global culinary journey, becoming an accomplished chef renowned for his authentic Indian cuisine in Melbourne.

Vegan, Gluten Free, Dairy Free, Nut Free, Refined Sugar Free, All Natural, Preservative Free

Onion, Chilli, Tomato, Balsamic Vinegar, Olive Oil, Coconut, Turmeric, Tamarind, Ginger, Garlic, Salt, Herbs & Spices

Pork and Potato Vindaloo

To serve 4-6 people:

1. Heat 2 tbsp oil in a large pot or deep fry pan over medium heat.
2. Add crushed ginger and garlic, sauté until fragrant.
3. Add diced pork shoulder, brown on all sides.
4. Pour in the entire jar of Tamarind Tree Vindaloo gourmet sauce.
5. Stir in diced potatoes.
6. Add 260ml warm water and 2 tbsp balsamic vinegar.
7. Cover and simmer on low heat for 1.5 to 2 hours, until pork is tender and potatoes are cooked through.
8. Garnish with fresh coriander before serving.
9. Enjoy this flavourful dish with rice or naan.