Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Tomdip on June 04, 2015, 03:48 PM
-
Hi all, been away a while - work, family commitments - still cooking of course :) Mostly making pies, and varieties of home-tweaked peanuts to sell in my pub.
A customer today gave me a plantain - and I vindalooed (new verb) it most delightfully.
(http://www.curry-recipes.co.uk/imagehost/pics/0a119bf55f0b70a73744603879214461.jpg) (http://www.curry-recipes.co.uk/imagehost/#0a119bf55f0b70a73744603879214461.jpg)
The recipe was mostly stolen from ChewyTikka's odds and ends Vindaloo post. The plantain got boiled for half an hour before adding to the curry. They are like a more fibrous, denser potato.
http://www.curry-recipes.co.uk/curry/index.php/topic,13537.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,13537.0.html)
But as usual I was missing a few bits so I used fresh chilli, balsamic vinegar and added half a tsp of pataks kashmiri masala. I would apologise but it tastes fantastic - maybe more like a Madras as I am not a ninja chilli head.
The base was something I found in the back of the freezer - can't even remember which it was....
-
Lol Tom, I love a good "wing it" curry, shows that you can cook a great curry by just using what you have available.