Curry Recipes Online

Curry Photos & Videos => Pictures of Your Curries => Topic started by: SoberRat on January 31, 2016, 10:18 PM

Title: This afternoons effort. Korma, Madras, Vindaloo
Post by: SoberRat on January 31, 2016, 10:18 PM: 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)
Title: Re: This afternoons effort. Korma, Madras, Vindaloo
Post by: london on January 31, 2016, 10:29 PM: I'm with you SR,

A Vindaloo is not just a hotter version of a Madras.

London.
Title: Re: This afternoons effort. Korma, Madras, Vindaloo
Post by: Sverige on January 31, 2016, 10:36 PM: Looks good SR. What's in your vindaloo and how do you differentiate it from the madras?
Title: Re: This afternoons effort. Korma, Madras, Vindaloo
Post by: Naga on February 01, 2016, 10:18 AM: Everything looks delicious and saucy. Just the way I like 'em! I could almost dook a naan straight into those photos! :)
Title: Re: This afternoons effort. Korma, Madras, Vindaloo
Post by: 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
Title: Re: This afternoons effort. Korma, Madras, Vindaloo
Post by: Secret Santa on February 01, 2016, 11:54 PM: 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.
Title: Re: This afternoons effort. Korma, Madras, Vindaloo
Post by: 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.
Title: Re: This afternoons effort. Korma, Madras, Vindaloo
Post by: Madrasandy on February 02, 2016, 07:04 AM: 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?
Title: Re: This afternoons effort. Korma, Madras, Vindaloo
Post by: Sverige on February 02, 2016, 07:48 AM: 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.
Title: Re: This afternoons effort. Korma, Madras, Vindaloo
Post by: Gav Iscon on February 02, 2016, 09:35 AM: They look very good SR.

And as for vindaloo, vinegar camp for me. :)