Buy all ingredients right below the recipe
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 forms a paste. This mixture will last for several weeks in a sealed jar in the refrigerator, so you can prepare more in advance.
- 2Fry sliced onion with 2 tablespoons of garlic paste in 1 tablespoon of oil until golden, add tomatoes, vindaloo curry paste, sauté together for a few minutes, then add ground 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 through.
- 4Garnish with coriander and serve with rice or Indian naan bread.
Tip
You can vary the recipe by using chicken, lamb, shrimp, or mixed vegetables instead of pork. Simply replace the pork with what you prefer.
