Pork Vindaloo | Spicy Indian Curry

First, we prepare the garlic paste. Place 3 cloves of garlic, 1 tablespoon of oil, and a pinch of salt in a food processor, blender, or mortar. Process everything into a smooth paste. Tip: This paste will keep for several weeks in a sealed jar in the refrigerator.

Heat 1 tablespoon of oil in a pan or pot. Fry the onion strips together with 2 tablespoons of the garlic paste until golden brown.

Add the chopped tomatoes and the Vindaloo curry paste. Roast everything together for a few minutes. Then stir in the ground cumin and a pinch of salt.