Vindaloo is a very popular hot dish, but if spicy curries aren't your thing, don't dismiss it. Our Vindaloo has depth of of flavour due of the complex blend of spices and we can make a blend of spices for both a medium and a hot curry.

Vindaloo was first brought to Goa by the Portuguese and soon became a Goan meal often served during special occasions. Historically it was a pork dish cooked with plenty of red wine and garlic, known in Portuguese as Vinha d'Alho (from "vinho" wine and "alho" garlic), but it soon received the Goan treatment of adding plentiful amounts of spice and chilli.

Sometimes you will see this dish with potatoes although our recipe does not; this is because traditional vindaloos do not include potatoes, the discrepancy arising because the word "aloo" means "potato" in Hindi.

Vindaloo works well with all kinds of meat and vegetarian options, the blend of spices that I supply for the marinade will give any choice of meat a fantastic flavour.

In most restaurants vindaloo is a hot curry, but we can supply it in medium or hot variations.

The recipe is really simple it has only five ingredients that you have to supply (apart from our spice blends, salt and water) and the recipe has seven clear and easy steps (one of them is sprinkling some coriander leaves).

All in all this is a recipe that can be followed and enjoyed by novices and masterchefs alike - the secret is in the carefully selected, blended spices that do all of the hard work for you.

The spice blend serves 10 to 12, and for convenience this comes in two packages if you want to make two smaller meals.