Indian Vindaloo Curry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg pork goulash
For the sauce: (Vindaloo paste)
- 2 teaspoons coriander
- 2 teaspoons cumin
- 2 chilli pepper (s), dried
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds, black
- 1 tablespoon white wine vinegar
- 0.5 teaspoon ½ salt
- 2 teaspoons sugar
For the sauce:
- 1 tablespoon oil
- 2 large onion (s), finely diced
- 2 cloves garlic
- 1 piece (s) ginger, approx. .5 cm
- 2 teaspoons turmeric
- 2 cans coconut milk
- 1 teaspoon cardamom
- 0.5 stick ½ cinnamon
- 4 small Can (s) tomato (s), diced
Print Recipe
Pin Recipe Instructions
- For the Vindaloo paste, roast the coriander, cumin, chili peppers, peppercorns and mustard seeds in a pan. Put in a mortar and grind to a fine powder. Add vinegar, salt and sugar. Mix well so that a creamy paste is formed. Set the paste aside.
- Tip: If you don`t like it that spicy, you can use less chili peppers.
- Now heat the oil in a wok or a deep pan and fry the finely diced onions in it until golden. Peel and dice the garlic and ginger and add to the onions together with the turmeric, fry for about 3 minutes. Now stir in coconut milk, canned tomatoes, cinnamon and cardamom. Let everything simmer gently and meanwhile fry the meat all over in hot oil in a second pan.
- Add the meat to the sauce, stir in the Vindaloo paste and simmer the curry covered over a low flame for about 50 to 60 minutes.
- The curry tastes very good, served with a dollop of natural yoghurt and rice or with jacket potatoes, which are then fried in a little oil with turmeric and garlic.
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