I made 3 of my own recipes this afternoon, they have been evolving slowly but are now at a level for me that is at least as good as any local restaurant or takeaway. I don't go much for a vindaloo that is just a hot madras, for me it has to have a much stronger flavour, so I actually prefer my vindaloo to any T/a that I've had.
Korma
(http://www.curry-recipes.co.uk/imagehost/pics/c7e57bfbf5da8d32f99962b945c87dc7.jpg)
Madras
(http://www.curry-recipes.co.uk/imagehost/pics/fd1abb8013ea1fe6f3e61ce059b98102.jpg)
Vindaloo
(http://www.curry-recipes.co.uk/imagehost/pics/59b8789ee4a997c7e4b4ff4e06b00276.jpg)
I'm with you SR,
A Vindaloo is not just a hotter version of a Madras.
London.
Looks good SR. What's in your vindaloo and how do you differentiate it from the madras?
Everything looks delicious and saucy. Just the way I like 'em! I could almost dook a naan straight into those photos! :)
I prefer vindaloo with vinegar as the souring flavour and lemon dressing or juice as the madras souring agent
Ed
Quote from: Edwin Catflap on February 01, 2016, 06:38 PM
I prefer vindaloo with vinegar as the souring flavour and lemon dressing or juice as the madras souring agent
Ed
I prefer them as they should be, i.e. no souring agent in either! ;D
Well, apart from the tartness of the tomato in the madras but that should be balanced by the sweetness of the base sauce.
How do you differentiate a vindaloo from a madras SS..? Vindaloo seems to be one of the least documented dishes in videos from BIR kitchens for some reason. I myself am a little confused over what constitutes an authentic recipe.
Quote from: Sverige on February 02, 2016, 06:59 AM
How do you differentiate a vindaloo from a madras SS..? Vindaloo seems to be one of the least documented dishes in videos from BIR kitchens for some reason. I myself am a little confused over what constitutes an authentic recipe.
Search recipes for ss madras and vindaloo , that will answer your question.
Authentic vindaloo or BIR vindaloo?
Well I found this thread, which makes quite an amusing read showing, if nothing else, how the quality of recipes on this site has improved over the years: http://www.curry-recipes.co.uk/curry/index.php/topic,465.0.html
I don't think a 16 portion vindaloo made with 2 litres of base and 1 desertspoonful of curry powder added right at the end of the cooking would attract many plaudits these days.
They look very good SR.
And as for vindaloo, vinegar camp for me. :)