وصفة كاري فيندالو الحار والحامض
(Spicy and Tangy Vindaloo Curry Recipe)
(0 المراجعات)
المكونات
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500 grams لحم الخنزير
(Can substitute with chicken or tofu for a vegetarian option)
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2 medium بصل
(مفروم ناعماً)
-
6 cloves ثوم
(مفروم)
-
2 inches زنجبيل
(مبشور)
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100 ml خل
(Preferably malt vinegar)
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2 large طماطم
(مفروم)
-
1 tbsp بذور الكمون
(Toasted and ground)
-
1 tbsp مسحوق الكزبرة
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1 tsp مسحوق الكركم
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2 tbsp مسحوق الفلفل الأحمر
(قم بتعديل حسب تفضيل التوابل)
ملح, to taste
-
3 tbsp زيت
(Vegetable or mustard oil)
(Can substitute with chicken or tofu for a vegetarian option)
(مفروم ناعماً)
(مفروم)
(مبشور)
(Preferably malt vinegar)
(مفروم)
(Toasted and ground)
(قم بتعديل حسب تفضيل التوابل)
(Vegetable or mustard oil)
التغذية
- الحصص: 4
- حجم الحصة: 1 وعاء (300غ)
- Calories: 680 kcal
- Carbohydrates: 20 g
- Protein: 45 g
- Fat: 50 g
- Fiber: 4 g
- Sugar: 6 g
- Sodium: 800 mg
- Cholesterol: 80 mg
- Calcium: 50 mg
- Iron: 3.5 mg
التعليمات
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1 - Marinate Pork:
In a bowl, mix pork with vinegar, garlic, ginger, red chili powder, and salt. Let it marinate for at least 15 minutes.
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2 - Cook Onions:
In a large pan, heat the oil over medium heat. Add the chopped onions and cook until golden brown.
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3 - Add Spices:
Stir in the cumin, coriander, turmeric, and remaining chili powder. Cook for a minute until fragrant.
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4 - Combine Ingredients:
Add the marinated pork along with the chopped tomatoes. Stir well to combine.
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5 - Simmer:
Cover the pan and let it simmer on low heat for about 30 minutes, stirring occasionally.
-
6 - Adjust Seasoning:
Taste and adjust salt and spice levels as needed. Cook until the pork is tender.
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7 - Serve:
Serve hot with steamed rice or naan.
In a bowl, mix pork with vinegar, garlic, ginger, red chili powder, and salt. Let it marinate for at least 15 minutes.
In a large pan, heat the oil over medium heat. Add the chopped onions and cook until golden brown.
Stir in the cumin, coriander, turmeric, and remaining chili powder. Cook for a minute until fragrant.
Add the marinated pork along with the chopped tomatoes. Stir well to combine.
Cover the pan and let it simmer on low heat for about 30 minutes, stirring occasionally.
Taste and adjust salt and spice levels as needed. Cook until the pork is tender.
Serve hot with steamed rice or naan.
المزيد عن : وصفة كاري فيندالو الحار والحامض
Vindaloo: A Flavorful Journey through Indian Cuisine
Vindaloo is a traditional Indian dish that originated from the coastal region of Goa, influenced by Portuguese cuisine. The name ‘Vindaloo’ is derived from the Portuguese dish ‘Carne de Vinha d'Allhos,’ which means meat marinated in wine and garlic. Over time, this dish transformed as local spices and ingredients were incorporated into the recipe, making it a staple in Indian households, especially in Goa.
Unique Aspects
Vindaloo is characterized by its bold and spicy flavors, primarily attributed to the use of vinegar, which adds a tangy element to the dish. The marination process is crucial as it enhances the taste and tenderness of the meat. Traditionally made with pork, modern variations include chicken, lamb, or even vegetarian options like tofu and vegetables.
Cooking Tips
- Marination: Allow the meat to marinate for an extended period, ideally overnight, to allow the flavors to penetrate deeply.
- Spice Level: Adjust the amount of red chili powder based on your heat tolerance. Vindaloo is known for its heat, but you can modify it to suit your palate.
- Serving Suggestions: Serve Vindaloo with steamed basmati rice or warm naan to soak up the spicy sauce. A side of cooling cucumber raita can balance the heat, making it a perfect meal.
Cultural Significance
In Indian culture, food is more than just sustenance; it is a reflection of traditions and history. The popularity of Vindaloo in Indian cuisine highlights the fusion of culinary practices and the adaptability of regional dishes. Whether enjoyed during festive occasions or a casual family dinner, Vindaloo continues to be a beloved dish that showcases India’s rich culinary heritage.
