Fox’s Spices Hot Vindaloo Curry Powder 575g

Vindaloo Curry Powder

Fox’s Spices Hot Vindaloo Curry Powder 575g is for anyone who enjoys a proper chilli kick in their curry. This is a hot vindaloo curry powder that brings deep, rich flavour along with a bright, lingering heat, so it is ideal for those who like their Indian food on the spicier side. The powder is finely ground so it blends quickly into oil, stock or chopped tomatoes, giving you a smooth, thick sauce without lumps.

This mix is an easy way to make a classic vindaloo curry without having to buy and blend lots of separate spices. A spoon or two in the pan is usually enough to flavour a family meal, and you can add more if you want a fiercer finish. As well as curry night, you can stir this hot vindaloo curry powder into marinades, rub it over meat before roasting, mix it into vegetables before they go into the oven, or add a pinch to soups and stews when you want a deeper, spicier base.

Key Features:

Fine, free flowing powder that mixes easily into sauces, marinades and rubs.

Hot Indian curry powder blend created for vindaloo style curries.

Catering style pack that suits frequent home cooking and fakeaway curry nights.

Versatile pantry ingredient that works with meat, fish, vegetables and plant based proteins.

Size: 575g

Recipe Inspiration:

Weeknight chicken vindaloo: Fry onions until soft, stir in Fox’s Spices Hot Vindaloo Curry Powder and a little garlic, then add chicken pieces and chopped tomatoes. Simmer until the chicken is tender and the sauce is thick and glossy. Serve with steamed rice and a simple cucumber salad.

Vindaloo pulled pork rolls: Rub pork shoulder with a mix of this hot vindaloo curry powder and neutral oil, then slow cook with onions and a splash of stock until the meat falls apart. Shred the pork back into the spicy cooking juices and pile into soft rolls with shredded lettuce and a squeeze of lime.

Spiced roasted cauliflower and potatoes: Toss cauliflower florets and potato chunks with a spoon of hot vindaloo curry powder and a little oil. Roast until crisp at the edges and soft in the middle. Finish with fresh coriander and a spoon of yoghurt for an easy side dish or a main with warm flatbread.

Fiery vindaloo prawn and coconut curry: Sear prawns in a pan, set aside, then gently cook onions and a teaspoon or two of Fox’s Spices Hot Vindaloo Curry Powder. Add coconut milk and a little fish or vegetable stock, simmer to thicken, then return the prawns to warm through. Serve with rice or naan for a quick but impressive curry.

How spicy is Fox’s Spices Hot Vindaloo Curry Powder?

This blend is at the hotter end of typical home curry powders, so it will feel noticeably stronger than a madras or tikka style mix. You can control the heat by starting with a smaller amount, tasting as you go, and balancing the dish with creamy ingredients such as coconut milk, yoghurt or a cooling raita on the side if you prefer a gentler finish.

How do you use hot vindaloo curry powder in everyday cooking?

You can treat this vindaloo curry powder as an all in one spice mix whenever you want bold, warming flavour. Use it at the start of cooking by stirring it into gently fried onions, sprinkle a little over chips or roast potatoes before they go into the oven, mix it with oil to brush over chicken wings before grilling, or stir a pinch into mayonnaise or ketchup to make a quick spicy dip for chips and wedges.

What is vindaloo and where does this style of curry come from?

Vindaloo is a style of curry associated with Goa in India and is known for its chilli heat and tangy, savoury sauce. The idea originally grew from a Portuguese dish of meat cooked with wine vinegar and garlic, which was then adapted with local spices, chillies and ingredients in Goa. Today vindaloo is popular in British curry houses and home kitchens for its bright, punchy flavour and satisfying level of spice.