{"id":4063,"date":"2013-06-04T07:30:13","date_gmt":"2013-06-04T07:30:13","guid":{"rendered":"http:\/\/www.loquecomemos.com\/?p=4063"},"modified":"2021-12-14T22:37:48","modified_gmt":"2021-12-15T03:37:48","slug":"pollo-vindaloo","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/pollo-vindaloo\/","title":{"rendered":"Pollo Vindaloo"},"content":{"rendered":"<p>El Vindaloo es \u2013en la mayor\u00eda de los casos\u2013 una serie de variaciones y un par de malos entendidos. Originalmente es una modificaci\u00f3n hecha en India (en Goa) de una receta portuguesa de cerdo en vino o vinagre y ajo. Del <em>Vinho d&#8217;Alhos<\/em> pas\u00f3 r\u00e1pidamente a Vindaloo.<\/p>\n<p>Otro salto fue que del cerdo pas\u00f3 a cualquier carne, y luego el Vindaloo pas\u00f3 a tener papas (Aloo es papa en hindi), y el salto final fue que en no pocos lugares, &#8220;vindaloo&#8221; pas\u00f3 a ser simplemente el t\u00edpico curry, pero m\u00e1s picante. Est\u00e1 bien que el Vindaloo pique un poco, pero hacer un plato que no pueda ser disfrutado por ser excesivamente picante nos parece est\u00fapido.<\/p>\n<p class=\"destacado\">El Vindaloo deber\u00eda ser \u00e1cido y dulce y arom\u00e1tico, no calcinante.<\/p>\n<p>Dicho eso, con esta receta no presumimos de autenticidad alguna, ya que es de pollo y no de cerdo, pero no usamos papas, y s\u00ed usamos ajos y vinagre.<!--more--><\/p>\n<h2>Ingredientes<\/h2>\n<p>Para la pasta Vindaloo:<\/p>\n<ul>\n<li><span style=\"line-height: 14px;\">2 cucharaditas de curry en polvo<\/span><\/li>\n<li>1 cucharadita de fenogreco en polvo<\/li>\n<li>1 cucharadita de comino en polvo<\/li>\n<li>1 cucharadita de semillas de mostaza<\/li>\n<li>1 cucharadita de pimienta negra en polvo<\/li>\n<li>1 cucharadita de canela en polvo<\/li>\n<li>1 cucharada de az\u00facar morena<\/li>\n<li>4 cucharadas de vinagre blanco<\/li>\n<li>Aj\u00ed molido o en polvo a gusto (esto es personal)<\/li>\n<\/ul>\n<p>Para el resto del plato:<\/p>\n<ul>\n<li><span style=\"line-height: 14px;\">2 cebollas, picadas en trozos no muy peque\u00f1os<\/span><\/li>\n<li>4 dientes de ajo, pelados y picados<\/li>\n<li>1 cucharadita de jengibre rallado<\/li>\n<li>1 pechuga de pollo cortada en cubitos<\/li>\n<li>1 tomate picado en cubitos<\/li>\n<li>Sal a gusto (1 cucharadita para empezar)<\/li>\n<\/ul>\n<p><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2013\/06\/especias.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4065\" data-permalink=\"https:\/\/le-fort.org\/cocina\/pollo-vindaloo\/especias-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/especias.jpg?fit=600%2C450&amp;ssl=1\" data-orig-size=\"600,450\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"especias\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/especias.jpg?fit=600%2C450&amp;ssl=1\" class=\"aligncenter size-full wp-image-4065\" alt=\"especias\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/06\/especias.jpg?resize=600%2C450&#038;ssl=1\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<h2>Preparaci\u00f3n<\/h2>\n<p>Lo primero es la pasta, que consiste simplemente en mezclar bien todos los ingredientes de la misma.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2013\/06\/pasta.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4066\" data-permalink=\"https:\/\/le-fort.org\/cocina\/pollo-vindaloo\/pasta-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/pasta.jpg?fit=600%2C450&amp;ssl=1\" data-orig-size=\"600,450\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"pasta\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/pasta.jpg?fit=600%2C450&amp;ssl=1\" class=\"aligncenter size-full wp-image-4066\" alt=\"pasta\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/06\/pasta.jpg?resize=600%2C450&#038;ssl=1\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Marinemos el pollo en dicha pasta unos 30 minutos.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2013\/06\/pollo-marinando.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4068\" data-permalink=\"https:\/\/le-fort.org\/cocina\/pollo-vindaloo\/pollo-marinando\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/pollo-marinando.jpg?fit=600%2C450&amp;ssl=1\" data-orig-size=\"600,450\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"pollo-marinando\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/pollo-marinando.jpg?fit=600%2C450&amp;ssl=1\" class=\"aligncenter size-full wp-image-4068\" alt=\"pollo-marinando\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/06\/pollo-marinando.jpg?resize=600%2C450&#038;ssl=1\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Sofriamos la cebolla, ajo y jengibre hasta que la cebolla est\u00e9 transparente y el aceite se separe de la cebolla.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2013\/06\/cebolla-dorando.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4064\" data-permalink=\"https:\/\/le-fort.org\/cocina\/pollo-vindaloo\/cebolla-dorando\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/cebolla-dorando.jpg?fit=600%2C450&amp;ssl=1\" data-orig-size=\"600,450\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"cebolla-dorando\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/cebolla-dorando.jpg?fit=600%2C450&amp;ssl=1\" class=\"aligncenter size-full wp-image-4064\" alt=\"cebolla-dorando\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/06\/cebolla-dorando.jpg?resize=600%2C450&#038;ssl=1\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>A\u00f1adamos el pollo y doremos.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2013\/06\/pollo-dorando.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4067\" data-permalink=\"https:\/\/le-fort.org\/cocina\/pollo-vindaloo\/pollo-dorando\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/pollo-dorando.jpg?fit=600%2C450&amp;ssl=1\" data-orig-size=\"600,450\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"pollo-dorando\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/pollo-dorando.jpg?fit=600%2C450&amp;ssl=1\" class=\"aligncenter size-full wp-image-4067\" alt=\"pollo-dorando\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/06\/pollo-dorando.jpg?resize=600%2C450&#038;ssl=1\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>A\u00f1adamos el tomate picado y suficiente agua para cubrir el pollo. Cocinemos semitapado a fuego bajo hasta que la salsa comience a espesar.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2013\/06\/vindaloo-listo.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4071\" data-permalink=\"https:\/\/le-fort.org\/cocina\/pollo-vindaloo\/vindaloo-listo\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/vindaloo-listo.jpg?fit=600%2C450&amp;ssl=1\" data-orig-size=\"600,450\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"vindaloo-listo\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/vindaloo-listo.jpg?fit=600%2C450&amp;ssl=1\" class=\"aligncenter size-full wp-image-4071\" alt=\"vindaloo-listo\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/06\/vindaloo-listo.jpg?resize=600%2C450&#038;ssl=1\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Sirvamos acompa\u00f1ado de arroz o de <a title=\"Pan Plano \u2013 Chapati\" href=\"https:\/\/www.loquecomemos.com\/pan-plano\/\">chapatis<\/a>, como en la foto de abajo.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2013\/06\/servido1.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4069\" data-permalink=\"https:\/\/le-fort.org\/cocina\/pollo-vindaloo\/servido-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/servido1.jpg?fit=600%2C450&amp;ssl=1\" data-orig-size=\"600,450\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"servido\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/servido1.jpg?fit=600%2C450&amp;ssl=1\" class=\"aligncenter size-full wp-image-4069\" alt=\"servido\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/06\/servido1.jpg?resize=600%2C450&#038;ssl=1\" width=\"600\" height=\"450\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>El Pollo Vindaloo es quiz\u00e1 la menos india de las recetas indias, ya que es una variaci\u00f3n inglesa de una variaci\u00f3n india de una receta de Portugal. No importa, es excelente.<\/p>\n","protected":false},"author":1,"featured_media":4070,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2],"tags":[12,34],"class_list":["post-4063","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-comida-india","tag-pollo","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/vindaloo-hd.jpg?fit=600%2C225&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-13x","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":5616,"url":"https:\/\/le-fort.org\/cocina\/vindaloo-de-cerdo\/","url_meta":{"origin":4063,"position":0},"title":"Vindaloo de Cerdo","author":"Le-Fort.org","date":"21 de Agosto, 2014","format":false,"excerpt":"Receta de Vindaloo, plato de cocina india de cerdo agridulce de origen portugu\u00e9s.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/08\/vindaloo-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/08\/vindaloo-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/08\/vindaloo-hd-1.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/08\/vindaloo-hd-1.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/08\/vindaloo-hd-1.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":9249,"url":"https:\/\/le-fort.org\/cocina\/tipos-de-curry-cocina-india\/","url_meta":{"origin":4063,"position":1},"title":"Tipos de Curry en la Cocina India","author":"Le-Fort.org","date":"14 de Abril, 2017","format":false,"excerpt":"Un intento clasificatorio","rel":"","context":"En &quot;Cavilaciones&quot;","block_context":{"text":"Cavilaciones","link":"https:\/\/le-fort.org\/cocina\/categoria\/cavilaciones\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/05\/pollo-mango-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/05\/pollo-mango-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/05\/pollo-mango-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/05\/pollo-mango-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/05\/pollo-mango-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5630,"url":"https:\/\/le-fort.org\/cocina\/aloo-palak-una-receta-india-vegetariana-de-espinaca-papas-y-crema\/","url_meta":{"origin":4063,"position":2},"title":"Aloo Palak: Una Receta India Vegetariana de Espinaca, Papas y Crema","author":"Le-Fort.org","date":"24 de Agosto, 2014","format":false,"excerpt":"Receta de Aloo Palak, un plato indio vegetariano de espinacas, papas y crema.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/08\/aloopalak-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/08\/aloopalak-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/08\/aloopalak-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/08\/aloopalak-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/08\/aloopalak-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":194,"url":"https:\/\/le-fort.org\/cocina\/historia-especias\/","url_meta":{"origin":4063,"position":3},"title":"Historia de las Especias","author":"Rod","date":"21 de Octubre, 2020","format":false,"excerpt":"\u00a0 Aprendamos un poco m\u00e1s sobre las especias, gentileza de la ayudante Srta Ver\u00f3nica Abad. https:\/\/www.youtube.com\/watch?v=3yCx-nqX0nA Recetas El tema nos apasiona. Aqu\u00ed algunas recetas que aparecen en el documental, en nuestras versiones. Rogan Josh Vindaloo","rel":"","context":"En &quot;Recetas y T\u00e9cnicas&quot;","block_context":{"text":"Recetas y T\u00e9cnicas","link":"https:\/\/le-fort.org\/cocina\/categoria\/rectas-tecnicas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/img.youtube.com\/vi\/3yCx-nqX0nA\/0.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":15075,"url":"https:\/\/le-fort.org\/cocina\/semana-nacional-del-curry-2020\/","url_meta":{"origin":4063,"position":4},"title":"Semana Nacional del Curry: Siete D\u00edas para Experimentar","author":"Le-Fort.org","date":"5 de Octubre, 2020","format":false,"excerpt":"La semana del 5 al 11 de octubre de 2020 es nada menos que la semana nacional del curry (enlace). Es del Reino Unido, no de nuestros pa\u00edses, pero es una excusa perfecta en un tema que no requiere excusas. 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