** Home of Hot Ones🔥 Free Shipping on orders over $99 Australia-wide **
Log in Sign up
Cart (0)
The Spice Factory Vindaloo Curry. Buy it at Blonde Chilli, Australia.

The Spice Factory | Vindaloo Curry, 70g

$9.50

Shipping calculated at checkout.

Vindaloo Curry — India's Most Notorious Curry, Unleashed

Not for the faint-hearted. Vindaloo is India's most legendary fiery curry — a dish with roots in the Portuguese-influenced cooking of Goa, built on a foundation of chilli heat, bold spices, and deep, complex flavour. The Spice Factory's Vindaloo Curry Spice Mix brings that same ferocious character to your kitchen, with habanero and chilli powder delivering a heat that builds and lingers.

If you love your curry hot, this is the one.

Heat Level

🌶🌶🌶🌶 Hot to Extreme — Serious, building heat with real chilli fire. Not for the timid.

Flavour Profile

Intensely spiced with a deep chilli heat from habanero and chilli powder, layered with aromatic spices and a subtle sweetness from capsicum. Bold, complex, and unapologetically hot.

How to Use Vindaloo Spice Mix

  • Beef or Lamb Curry: The classic application — follow the recipe below for an authentic, slow-cooked vindaloo.
  • Chicken Vindaloo: Substitute beef with chicken thighs for a quicker cook (approximately 30–40 minutes).
  • Pork Vindaloo: Traditionally made with pork in Goa — try pork shoulder for an authentic result.
  • Marinade: Mix with a little oil and vinegar and use as a marinade for meat before grilling or roasting.

Signature Recipe: Vindaloo Beef Curry

Serves 4

Ingredients

  • 30g The Spice Factory Vindaloo Curry Spice Mix
  • 1kg beef chuck steak, cut into small pieces
  • 30g butter
  • 1 onion, finely chopped
  • 250mL chicken stock
  • Pappadums and steamed rice to serve

Method

  1. Melt butter in a large saucepan over high heat. Add beef and cook, turning occasionally, for 2–3 minutes until golden brown.
  2. Add onion and cook for 2 minutes until softened.
  3. Add the Vindaloo Curry Spice Mix and stir through for 1 minute until aromatic.
  4. Add chicken stock and bring to the boil. Reduce heat and simmer for 1.5 hours, or until beef is very tender.
  5. Serve with steamed rice and pappadums.

Ingredients

Chilli Powder, Spices and Dehydrated Vegetables, Rice Flour, Salt, Sugar, Capsicum Oleoresin, Canola Oil, Habanero Oleoresin.

Size: 70g NET  |  100% Gluten Free  |  No MSG Added  |  100% Natural

Made in Australia from local and imported ingredients.

Customer Reviews

Based on 2 reviews
100%
(2)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
J
Jc
Great vindaloo curry mix

It's very nice base and does work out ok if you only use the package cooking instructions but if you really want to make it great i changed up the recipe just a little and improved it a lot the second time around, it has a nice heat that slowly creaps up and you don't need to add the second table spoon of curry but i feel it's more a vindaloo if it's got some heat. It lip tingling with two , this is the changed recipe from the second time i used it and it was much better imo .still brown the meat and remove and then I used 2 onions and a cup of diced carrots in butter until soft , i also added 1.5 tablespoons of tomato paste and the same of garlic. This was done after the onion and carrots had softened. Added the browned meat back in and added 2 tablespoons of vindaloo curry powder, added 1 tablespoon of Worcestershire sauce for the malt vinegar hit that was missing the first time, and 3 cups of diced potatoes stirred and cooked for a minute before adding the stock to cover. simmer for 2 hours stirring every 30min , the result was a more balanced and complete vindaloo that ticked all the boxes.

Thanks for the recipe idea, JC! 🔥🥰

S
SharonG
Fantastic and Very Authentic

This spice is now a staple in my pantry. I use it with meat or fish and it is delicious.
Highly recommended but it is hot so it’s not for the faint-hearted.