Rezeptetruhe

Rezept Vindaloo-Curry

Posted in Rezeptetruhe | May 29th, 2010

5 Responses to “Rezept Vindaloo-Curry”

1. BenelliCook says:

   20. January 2009 at 00:59

   I wish this awesome video was also in English!
2. StoneCut says:

   14. December 2009 at 15:49

   Ingredients (serves 10):
   50 g fresh ginger
   4 garlic cloves
   1 red chili pepper
   1.5 kg pork shoulder (without bones)
   5 Tbsp Oil
   Salt
   3 Tbsp Garam Masala
   1 garlic stick (approx. 10 cm long)
   3 star anise
   5 Tbsp tomato puree
   2 Tbsp brown sugar
   5 Tbsp soy sauce
   350 g red onions
   3-4 Tbsp tamarind paste (use red wine vinegar alternatively)
   1 1/2 Tbsp food starch
3. StoneCut says:

   14. December 2009 at 15:49

   1. Skin the ginger and garlic. Chop the ginger and garlic finely. Remove stems from chilis and chop them (keep the seeds). Remove all excess fat from the pork shoulder und cut the meat into 3cm cubes.
4. StoneCut says:

   14. December 2009 at 15:49

   2.Heat the oil in a large pan. Salt the meat and seal it from all sides under high temperature in the pan. Add garam Masala, cinnamon, star anise, chilis (with seeds), ginger and garlic. Fry everything for a little bit, then add tomato puree, sugar and soy sauce and fry for a short while again. Finally fill up with approx. 500ml stock and add a pinch of salt. Reduce the heat and let everything simmer at medium heat for approx. 90 minutes. Keep adding the stock as necessary and stir occasionally.
5. StoneCut says:

   14. December 2009 at 15:50

   3. In the meantime: Quarter the onions and add them 20 minutes before the end of cooking time to the curry. Once the dish is done add some tamarind paste and maybe some salt to taste. Next, mix the food starch with a little water and add the mixture to the curry. Let everything cook a little more until the sauce is reduced and well bound. Remove star anise and cinnamon stick and serve with toppings of your choice.