This pork vindaloo is a classical dish that originated in the south of India. I used kashmiri chillies for a subtle spiciness and a bunch of tomatoes to create a of tasty gravy. This made enough curry
sauce to fill our tummies and the leftovers where enjoyed the next day.
Preparation time: 15 minutes
Cooking time: at least 60 minutes
Resting time: 0 minutes
Total time needed: at least 1 H 15 minutes
Grade of Difficulty: standard
For the vindaloo paste
For the vindaloo sauce
This recipe was inspired by Ulli1990. You can find his recipe in German language here.
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