From Gaggan Anand's kitchen · Gaggan Anand, Bangkok
stove · curry sauce
★ STARRED KITCHENVindaloo Sauce
From an award-winning kitchen
Ratio
WHITE VIN 50CREAM 20
Ingredients
- CHILE500 g
- GINGER50 g
- GARLIC50 g
- WHITE VIN50 ml
- BROWN SUGAR50 g
- CREAM20 ml
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Indian progressive chef of Gaggan and Gaggan Anand in Bangkok; Michelin and Asia's 50 Best rankings. Molecular Indian tasting menus; formerly El Bulli stage influence.
Originally published as Vindaloo Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Gaggan Anand / Four Magazine (published as “Vindaloo Sauce”). Full citation lives in Provenance.