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Chilli powder, spices and dehydrated vegetables rice flour, salt, sugar, capsicum oleoresin, canola oil, habanero oleoresin.
Size: 70g NET
100% GLUTEN FREE
Preparation:1) Melt the butter in a large saucepan over high heat, add the steak and cook. Turning occasionally for 2 – 3 minutes or until golden brown.2) Add onion and cook for 2 minutes until soften. Add spice it up! Vindaloo curry spice mix and stir through for one minute until aromatic.3) Add chicken stock and bring to boil, reduce heat and simmer for 1.5 hour or until tenderServe with rice and pappadums.