Patak's Vindaloo Curry Paste is a ready-to-use, bold and fiery paste inspired by the traditional Goan vindaloo. It delivers a tangy, spicy base from a blend of aromatic spices with red chillies, garlic and ginger balanced by vinegar to give the characteristic sharpness of vindaloo. This versatile paste provides an intense, layered flavour that works well with lamb, pork, chicken, fish or vegetables and is designed to save time compared with grinding whole spices while retaining the piquant, robust profile of a classic vindaloo.

To use, heat a tablespoon of oil in a pan and fry one sliced onion until soft. Add 2–3 tablespoons of Patak's Vindaloo Curry Paste and fry for 1–2 minutes to release the aromas, then add 400–500g of meat, fish or vegetables and stir to coat. Pour in about 400ml of coconut milk, chopped tomatoes or stock, bring to a simmer, cover and cook for 15–25 minutes until the protein is cooked through and the sauce has thickened. For a quicker option, mix the paste with a little oil and yogurt and use as a marinade before grilling or roasting. Adjust the amount of paste to taste for milder or hotter results and finish with a squeeze of lemon or chopped fresh coriander if desired.