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INGREDIENTS
- 30 g vindaloo curry paste
- 3 cloves of garlic
- 2 tablespoons of oil
- 1 g ground cumin
- 100 g sliced onion
- 80 g chopped tomatoes
- 200 g pork leg cut into pieces
- Salt
FOR GARNISH
- Coriander for garnish
SIDE DISH
- Basmati rice
- Indian naan bread
INSTRUCTIONS
- 1First, prepare the garlic paste. Place 3 cloves of garlic, 1 tablespoon of oil, and a pinch of salt into a chopper, blender, or mortar. Blend everything together until it reaches a paste consistency. This mixture will last for several weeks in a closed jar in the refrigerator, so you can prepare more in advance.
- 2Fry onion slices with 2 tablespoons of garlic paste in 1 tablespoon of oil until golden, add tomatoes, vindaloo curry paste, sauté together for a few minutes, and add cumin and a pinch of salt.
- 3Add pork and 200 ml of water to the mixture. Mix well, cover, and let it cook for 30 minutes until the pork is cooked.
- 4Garnish with coriander and serve with rice or Indian naan bread.
Tip
You can modify the recipe by using chicken, lamb, shrimp, or mixed vegetables instead of pork. Simply replace the pork with whatever you prefer.
