Description
Ferns’ vindaloo paste is a typical Goan masala with a distinct mustard, vinegar flavour. The name vindaloo derives from the Portuguese ‘carne de vinha d’alhos’, meaning meat with wine and garlic and is typically prepared with pork.
Simply fry the meat in the vindaloo paste, adding chopped tomatoes and water for a quick and tasty curry.
Indian company Ferns’ was founded over 70 years ago when Mrs. N Fernandes (Ferns for short!) started making pickles and curry pastes in her own kitchen, to the east of Bombay, India. Three generations later, the curry pastes are made in the same way, in the same town in India, and with the same ingredients – a traditional blend of spices, oil and water.
Ingredients: Water, chilli powder, sunflower oil, salt, fenugreek powder, cumin powder, split mustard, turmeric powder, acidity regulator: acetic acid.
Allergy advice: For allergens see ingredients listed in bold.
Store in cool & dry place. Refrigerate after opening and consume within 8 weeks.
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