For many centuries the Portuguese ruled over the state of Goa in Southern India, owing to the origins of this famously hot curry. Traditionally, pieces of meat were soaked in vinegar overnight, whereafter the Goans added fresh spices, chilli and sugar to the marinade - giving this curry its sweet-sour and fiery hot flavour. Reknowned for being a very hot curry; Vindaloo is not one recommended for the faint hearted!

Chilli, Sea salt, Coriander, Yellow mustard, Garlic, Cumin, Turmeric, Cinnamon, Black pepper, Fenugreek, Cardamom, Cloves.