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Pork vindaloo

Pork vindaloo
4.1 47 évaluations
Prép. 15min
Total 2h 20min
4 portions
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Ingrédients

Spice paste
  • boiling water
    250 g
  • dried red chillies (Kashmiri or long red chillies)
    1 - 3
  • Kashmiri chilli powder
    2 tsp
  • whole cloves
    6
  • cinnamon quill piece
    2 ½ cm
  • cardamom pods (green)
    4
  • star anise
    ¼
  • black peppercorns
    1 tsp
  • poppy seeds (white)
    2 ½ tsp
  • ground nutmeg
    ¼ tsp
  • cumin seeds
    1 tsp
  • coriander seeds
    1 ½ tsp
  • fenugreek seeds
    ½ tsp
  • garlic paste (see Tips)
    2 tsp
  • ginger paste (see Tips)
    1 tbsp
  • white wine vinegar
    65 g
  • tamarind paste (see Tips)
    30 g
Pork
  • boneless pork leg roast cut into cubes (2.5 cm - see Tips)
    800 g
  • olive oil
    50 g
  • brown onions (approx. 380 g), cut into quarters
    3
  • fresh long red chillies trimmed and cut into halves (optional)
    1 - 2
  • salt to taste
    1 tsp
  • dark brown sugar
    1 tsp
  • ghee (see Tips)
    30 g
  • garlic cloves cut into thin slices
    2
  • fresh curry leaves
    15 - 20

Niveau

facile

Infos nut. par 1 portions

Sodium 754.3 mg
Protides 43.4 g
Calories 3051.8 kJ / 726.5 kcal
Lipides 55.3 g
Fibre 7.5 g
Graisses saturées 18.7 g
Glucides 11.4 g

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Également présenté dans

Flavours of India 98 Recettes
Australie et Nouvelle-Zélande

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