Curry Pastes

Patak's Curry Pastes are complex blends of freshly ground spices and herbs, preserved in vegetable oil to seal in freshness. Available in a wide range of flavours and heat levels from various regions of India, these curry pastes or sauce concentrates can be mixed with stock, yogurt or canned tomatoes to create a delicious sauce for meat, poultry, seafood or vegetables. Patak's Curry Pastes also can be used as an easy and delicious marinade or rub. Available in 284ml jars.

Note: After opening, curry pastes can be stored in the cupboard or refrigerater for up to six (6) months.

Vindaloo Curry Paste

The fiery Vindaloo takes its name from a dish traditionally prepared with pork and vinegar originating in Goa, the western state of Kerala, the spice centre of India. Vindaloo curry paste combines tomatoes, pepper and other spices giving it a rich, tangy flavour that is both spicy and sour.

Vindaloo Curry Paste


Water, spices (contains mustard), vegetable oil, salt, corn flour, tamarind, acetic acid, garlic powder, citric acid, lactic acid.

Nutrition Info

Vindaloo Curry Paste