Every week, I will review an Asian inspired premix and follow the cooking instructions. Which is ...hard.
This week, its Passage to India's Vindaloo simmer sauce.
It warns HOT. I like spicy but I have my limits. Hmmm...scratches head.
I decided to use pork. Its a solid meat so it won't start to disintegrate too quicky in this sauce.
I broke the rule by adding some diluted coconut cream as the sauce was getting too thick. I could have used plain water but the smell as it was simmering was telling me its chilli hot...I was hoping I could tone down the 'hot' so I can taste the spices.
You will need to cook/simmer it till the oil rises to the top. This is basic for all curry type cooking. Its the test that tells you the sauce is cooked and ready to serve.
So, the verdict?
Chilli hot: 9/10, too hot for me actually but my welsh other half thinks it could be spicier.
Spice mix: 7/10, despite the 'hotness', the spices was still tasty. Sometimes, all you can taste are just two spices.. chillies and curry, this still has a good blend.
Overall sauce: 7/10. It was a little too starchy I think. The sauce would keep together in a flat bread really well. I served it on basmati rice with stir fried long beans. But I think I will serve this next with naan and yogurt raita!
So yes. Definitely will buy again but served with bread me thinks!
