GOAN CUISINE - Vindalho Masala | Hot Goan Curry Base & Marinade | 230g

The quintessentially Goan curry with a proper bite

This is the one the chilli-lovers reach for. Goan Cuisine's Vindalho Masala is a quintessentially Goan curry base and marinade built on green cardamom and chilli — warm, sweetly pungent cardamom with lemony undertones leads the spice array, then a tantalising bite of chilli follows through. Add your protein and you've got a fiery, fragrant feast.

The flavour

Aromatic and punchy: sweetly pungent green cardamom with citrus-lemon lift up front, layered spice underneath, and a genuine chilli heat that means business. Bold without being one-note — this is a hot curry with real depth.

How to cook with it

• Brown your protein or veg, fold through the jar with a little green chilli and add water to just cover.
• Simmer until tender, season, and garnish with fresh coriander.
• Classic combo: vindalho of pork belly for a special occasion, or chicken thighs with chunks of potato for a weeknight.
• Go vegan with seasonal vegetables and chickpeas. Serve with basmati rice or chapatti.

In the jar

A rich, aromatic simmer sauce — fragrant with cardamom and flecked with chilli, ready to cook with straight from the jar.

Ingredients & Dietary

Ingredients: The full ingredient statement is printed on the jar — always check the physical label for allergens and details.

Dietary: Gluten free and suits vegan & vegetarian eating (the brand lists the whole Goan range as gluten free). Made in Australia.

The Rub Smuggler's Verdict

Smuggler's move: cook pork belly in this until it's falling apart and blow the roof off — then keep a spoon of Goan Cuisine Mango Chutney close for a sweet cool-down and a dab of Goan Cuisine Lime Pickle to keep the heat interesting. Fire on the plate, sweetness on the side.

FAQ

Is the Vindalho Masala gluten free?
Yes — the brand lists the Goan Cuisine range as gluten free. Always check the physical label for the current statement.

Is it vegan?
Yes — the base suits vegan and vegetarian cooking; try seasonal veg and chickpeas.

How hot is it?
Hot. It's the fiery one in the range — a genuine chilli bite balanced by warm, aromatic cardamom. Serve mango chutney alongside to cool it down.

How do I cook with it?
Brown your protein, fold through the jar, simmer until tender, and serve with rice or chapatti. Pork belly is the classic.