Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Kashmiri Bob on August 06, 2013, 10:47 AM
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C2GO recipe, with pre-cooked lamb (mutton) leg
(http://www.curry-recipes.co.uk/imagehost/pics/459c6a78002da5618e9d8eef068e1d2c.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/7d731c5515f0514dd6ea5f8b574653e6.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/39c0bfac9ae32d0db4a5538918766625.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/90a9d9babb9920387d6c8c630a19ba05.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/2a0b1d73d9707321c8462a7bc7e5ad85.jpg)
A nice rich vinders. Very tasty. The black pepper/cardamom combo is good. Fresh lime works a treat. Not too sure about adding that extra G/G paste late on. Still, 7/10. Apols for fuzzy last pic.
Rob :)
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That's one of my favourites from Julian/C2GO. I tend to add sugar/jaggery or mango chutney to counteract the bitterness though.
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Looks spot on Rob!
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I have to say, Rob, that looks delicious ...yum!!
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That's one of my favourites from Julian/C2GO. I tend to add sugar/jaggery or mango chutney to counteract the bitterness though.
This one's hot, sour, and very smoky. Know what you mean though. Used to add sugar to it myself at one time, even with the c2go bases, which are extremely sweet compared to some others. It's quite a highly spiced dish, so the whole chilli and powdered spices need a really long hard fry at the start. With plenty of spiced oil/stock from the pre-cooked meat, the taste should come out velvety smooth.
Rob :)
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That's one of my favourites from Julian/C2GO. I tend to add sugar/jaggery or mango chutney to counteract the bitterness though.
This one's hot, sour, and very smoky. Know what you mean though. Used to add sugar to it myself at one time, even with the c2go bases, which are extremely sweet compared to some others. It's quite a highly spiced dish, so the whole chilli and powdered spices need a really long hard fry at the start. With plenty of spiced oil/stock from the pre-cooked meat, the taste should come out velvety smooth.
Rob :)
Just had a thought re condiment. Tabasco chipotle sauce... A teaspoon of that may work wonders. I will try that soon.
I think where I can improve the c2go vindaloo is to do as you mentioned... Cook the spices out more. Also I should grind the dried chillis instead of breaking them up roughly. I'm finding that my curries aren't as smooth as I'd like, so... Note to self... Chop everything finer, and add a few less coriander stalks.
Still find the recipe needs sweetness, but haven't worked out if its my technique or my palette.
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A good storyteller c2go. From the foothills of Chorley Market. LoL ;D ;D
Surprised he didn't call this one VindaRepeater, with the raw G&G at the end, stupid idea. where's the Rennies.
As for the Kashmiri Chilli, they just look like normal dried red chillies, which are hot and bitter and used
to add a sour, hot, smokey flavour when cooked.
The tiny dried Birds Eye chillies, whizzed up, are far more suitable for a Vindaloo.
Anyhoo, looks like a good effort Rob, despite another c2go dodgy recipe.
Just an observation, not a crit, as I admire your curry passion and effort to share your results.
But in the final photo, your curry sauce looks quite split, overcooked or even on the burnt side.
Probably down to cooking hard in your smegging friendly pan.
Flame and Thick Ally pans give you more control over this cooking technique and gives you the edge
in this culinary obsession.
cheers Chewy
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Anyhoo, looks like a good effort Rob, despite another c2go dodgy recipe.
Just an observation, not a crit, as I admire your curry passion and effort to share your results.
But in the final photo, your curry sauce looks quite split, overcooked or even on the burnt side.
Probably down to cooking hard in your smegging friendly pan.
Flame and Thick Ally pans give you more control over this cooking technique and gives you the edge
in this culinary obsession.
cheers Chewy
Hi Chewy. Thanks very much for the feedback. Always appreciated.
The vinders wasn't burned. It was re-heated for a bit too long in the micro though. I get my kasmiri chillies from Spiceworks, I think.
Agree the late G/G paste does seem a strange thing to do. I bailed adding a little garlic paste (third pic).
The halogen is a pain to control. I keep asking the missus for a re-fit (with a tandoor oven as well). Probably not much chance. But I would dearly love to have a gas hob.
Rob :)
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Actually Chewy. Looking at the last pic again, where's the sauce splitting exactly? Do you mean around the edge? That's heavy flocculation is that. Took me months of practice (and a lid) to sort the technique out to do it. I quite like the look/texture. I think to be fair to Julian, aside from the extra paste, it's not a bad recipe. Still find it quite hard to get a decent vinders from TA/restaurant hereabouts. Most just add more chilli powder to a madras. I'll be making this one again.
Rob :)
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Actually Chewy. Looking at the last pic again, where's the sauce splitting exactly? Do you mean around the edge? That's heavy flocculation is that. Took me months of practice (and a lid) to sort the technique out to do it. I quite like the look/texture.
So do I. It looks to me as if you "cooked until the oil comes out", exactly as recommended. That is the look for which I aim, although as you admit earlier the colour may well have suffered during the re-heat. I sometimes wonder whether there should be a "CR0 standard colour reference" card which we would all be required to include in our photographs. Stew could sell copies via the site , together (of course) with a Photoshop plug-in that would automatically perform white-balance and colour correction based on the image of the card !
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Flocc in el, just your micro then Rob, difference between Floc and Coagulation.
Split was probably the wrong word, but the one I tend to use.
Don't want to get into Science speak, because a BIR chef won't know what your on about and it attracts forum idiots into discussion.
If you look at your 2nd pic, the oil is all there, there's a lovely sauce around the air/bubble holes, which for me
is the ideal finished saucy Vindaloo.
Keep cooking it hard and evaporate even more of the water in the base and the onion solids start to congeal into a mass ( good for a Bhuna, but not a Vindaloo) cook it even further and all you have is a coagulated oily mass, instead of sauce.
I learnt all this from Chef Magnus Dilwalla-Pyke, back in the late 80's, so it must be true.
I've used an induction hob at my sons house and was well out of my comfort zone.
Anyhoo, your curries are all good Rob 8) curry on ;)
cheers Chewy