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  • Pirkka

    Pirkka vindaloo currytahna on tulinen ja mausteinen intialainen maustetahna ruoanvalmistukseen.

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Shrimp Vindaloo made with Maya Kaimal Vindaloo Sauce found in grocery stores. I'm going to use fresh limes and cilantro as garnishment and added flavor.


  • ஜ❤❀Joleva ❀❤ஜ

    Ingredients 20 red, dried (Kashmir) Chilis - Mürbchen take less and remove the seeds 1 tsp cumin seeds 6 cloves 5 cm cinnamon stick 10 peppercorns ¼ star anise 1 teaspoon poppy seeds 5 cm ginger, chopped 6 cloves of garlic, chopped 1 tbsp tamarind paste 4 tsp coconut vinegar - alternatively apple cider vinegar 700 g lamb for stewing (here hip) into bite-sized pieces 75 ml oil 3 onions, finely chopped Salt ½ tsp Jaggery - alternatively cane sugar 15 curry leaves Preparation The chillies soak in a little water. All the spices, ginger, garlic and tamarind process with the vinegar in a blender to a smooth paste. With a little bit of this spice mix to rub the meat and marinate for 15 minutes. Heat the oil in a saucepan and sauté the onions brown within 15-20 minutes. The remaining spice mixture added and sauté 5 minutes, stirring constantly. If necessary, add 2 tablespoons of water. The meat cubes in the spice mixture anschmoren five minutes around. Pour 1 liter of water (we have much less used), season with salt and simmer at low temperature even. Stir in jaggery and curry leaves and Simmer for another 3-4 minutes. The Vindaloo can be served.