Indian Pastes: are convienent blends of ground spices preserved in oil for freshness. Hot Vindaloo Paste is ideal for all meat and fish dishes, as well as an array of vegetarian dishes.
RECIPE: Shrimp Vindaloo
Serving size: 2
Heat level: Hot
4 tbsp Patak’s Vindaloo Curry Paste
8 oz fresh shrimp, peeled and deveined
1 medium onion, diced
2 tbsp vegetable oil
¾ cup of water
½ cup diced canned tomatoes
Hot, cooked rice
1. Sauté onion in oil.
2. Add shrimp; sauté until pink.
3. Stir in Patak's Vindaloo Paste, cook for 1 minute.
4. Add tomatoes and water.
5. Simmer uncoverd until the shrimp is cooked, about 5 minutes. Serve over hot, cooked rice.
Net Wt. 10oz (283gms)
Product of United Kingdom
Packaging: Glass Bottle
Product Type: Curry Paste
Ingredients: Water, Canola Oil,
Coriander, Cumin, Turmeric,
Chile Pepper, Salt, Corn Flour,
Tamarind, Acetic Acid, Ground
Ginger, Spices, Garlic Powder,
Paprika, Citric Acid, Lactic Acid.