In 2007 Patak's celebrated its 50th anniversary. The company originated in London where the Patak's family migrated to in the late 1950s. Here's a little info that Patak's provides about their Vindaloo Curry paste:
"It's the hottest and the spiciest one that we have got. Originally bought to the Goa region of India by the Portuguese, it is now famed in Indian restaurants in the UK for its heat and spice. Our Vindaloo paste blends chillies with turmeric, cumin, coriander and authentic spices–a heady mix that is truly delicious – but only for those who like it hot."
Check out the Patak's website for more info on their products and recipes here.
What you will need:
2 Tablespoon Extra Virgin Olive OIl
1 medium onion, diced
70g Patak's Vindaloo Curry Paste
250g Blade Steak, cubed
300g Canned Chopped Tomatoes
|Beef chunks close to this writing are sealed, when you can see pink in the meat, not sealed|
|Tomatoes added, add water|
|Ready to go|
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