In 1800 A.D., in Goa, India, an Indian woman got married into a Portuguese family. She spiced up their famous garlic vinegar sauce (vin d’alho) into an Anglo-Indian dish – Vindaloo. Our vindaloo sauce is made with the same recipe adding a hint of tamarind.
Our sauces are ready-to-use straight out of the jar. Simply saute meat or vegetables, add sauce, simmer for a few minutes, and your curry is done! One jar is sufficient for one lb of meat or vegetables.