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Pork Vindaloo | Spicy Indian Curry
(0)
Under an hour
Knuspr-Küche
Dieses feurige Schweinefleisch Vindaloo ist ein Klassiker der indischen Küche, der durch seine harmonische Schärfe und würzige Tiefe besticht. Zartes Schweinefleisch trifft auf eine aromatische Vindaloo-Paste, abgerundet mit frischen Tomaten und Kreuzkümmel. Serviert mit duftendem Basmatireis und warmem Naan-Brot, bringt dieses Gericht authentisches Orient-Feeling direkt in Ihre Küche. Ein Muss für alle Liebhaber der pikanten indischen Kulinarik!
Ingredients
Preparation method
First, we prepare a garlic paste. Place 3 garlic cloves, 1 tablespoon of oil, and a pinch of salt in a food processor, blender, or mortar. Process everything into a smooth paste. This paste will keep in a sealed jar in the refrigerator for several weeks.
Heat 1 tablespoon of oil in a pan and fry the onion slices together with 2 tablespoons of the garlic paste until golden brown. Add the chopped tomatoes and the Vindaloo curry paste. Roast everything for a few minutes, then add the cumin and a pinch of salt.
Add the diced pork and 200 ml of water to the pan. Stir well, cover, and simmer for about 30 minutes until the meat is tender and cooked through.
Chef's tip
Vary the recipe by using chicken, lamb, prawns, or mixed vegetables instead of pork. Simply replace the meat with your favorite ingredients.
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80 min
Under an hour
