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Vindaloo, an exotic and fragrant, Portuguese influenced curry from the Goan region of India. Ground from whole toasted coriander, cumin, cinnamon, crushed brown mustard, arbol, cardamom, fenugreek, black pepper, and clove, blended with garlic, ginger, and turmeric. SALT FREE.​ 

Experts say smell is our most powerful sense; evoking memory and emotion. This is the blend that will have you doing the happy dance every time you smell it start to sizzle in the pan. Use in any recipe that calls for curry powder.
Stir into equal parts cider vinegar to make a paste, blend with fresh minced garlic, ginger, and your favorite chilies and rub into your favorite meat for a fiercely delicious marinade.  

Make "British Invasion" style curried Vindaloo and add cayenne to amp up the heat, then temper with a little cream or coconut milk.

Make traditional Goan-Portugese style Vindaloo with tangy tamarind and fresh red and green jalapenos and discover traditional west-central Indian cuisine.

Blend with yogurt or oil, rub all over a whole head of cauliflower and grill or roast.

Stir into egg salad or deviled egg mixture.

Toss with warm roasted nuts, a little salt and olive oil for and tasty snack. Or toast chickpeas in place of nuts for a delicious low fat, high protein snack.