Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: DARTHPHALL on April 20, 2005, 09:11 PM
-
The forum has got a bit long winded & confusing so in this thread i would like all of you to answer this question , with links if need be .
What is the most successful take-away clone recipe you are using at present for the base & vindaloo.
Please only include one recipe & method.
The reason is simple there are now loads of base mixes & Vindaloo recipes ,all very similar, but we need to clear up what we are doing at this
present moment.
Hopefully we can then collate all the recipe information & come closer to our main objective, although we do seem to be coming up with the
same conclusions.
I hope to be going to the take-away this Friday/Saturday. etc.. etc..
All the best DARTHPHALL.(Curries from the darkside ).
-
I have recently got as close as I ever have been to making a curry of restaurant standard.
However the "nicest" flavour of the curry still alludes me.
My curries are excellent but I want that extra something in them.
The curry I want to make perfect is veg vindaloo
I use the base I was given by a chef which is posted at:-
http://www.curry-recipes.co.uk/curry/index.php?topic=3.0
I add the chicken jelly even though it's disgusting to make, posted at:-
http://www.curry-recipes.co.uk/curry/index.php?topic=203.0
and precook my veg in fried garlic ginger puree with a few spices, salt and water
I believe if the base is right then vindaloo should be merely a case of adding a little chilli and garlic
-
Well im pleased that ive got mine just about right, I use my gravy and vindaloo recipe from here:
http://www.curry-recipes.co.uk/curry/index.php?topic=179.0
Its the closest ive ever come to duplicating it at home.
I made a madras last night, same as the vindaloo but slightly less chili and a spoon of lemon juice and it was fantastic.
Im sure if you can't get the "taste" in some shape or form from this base your doing something wrong!
-
I would say Petes gravy as above, but Bruce Edwards from curry house cookery is not bad either (havnt tried too many others to be honest)
My Dhansak is the closest I have got so far and to me its perfect and has the taste http://www.curry-recipes.co.uk/curry/index.php?topic=229.0, secret is make it early and leave it!
-
Vindaloo:
http://www.curry-recipes.co.uk/curry/index.php?topic=250.0
I think any light base would do here. Key thigns for me are the tom ketchup, sugar, and shake of lemon juice.
-
QUESTION - Why do people take an authentic recipe , omit key taste ingredients ,then consider it to be the same dish i.e. vindaloo ? It's like putting a Ford engine into a Mini and still calling it a Mini !
-
QUESTION - Why do people take an authentic recipe , omit key taste ingredients ,then consider it to be the same dish i.e. vindaloo ? It's like putting a Ford engine into a Mini and still calling it a Mini !
This is beyond the remit of this forum! We are trying to recreate BIR style Vindaloo, not postualte on why it is so named!
-
I think thomashenry needs either to " chill a little " or get a life ! Don't take all the commentary to heart sunshine :)
-
Dear CurryCanuk.
Perhaps you need a large gentleman named DARTHPHALL to visit you & explain the error of your ways using the subtle medium of a hammer ;D ;D.This forum is very self explanatory & if you do not share our combined interest in the fine art of curry cloning may i suggest you join an alternative forum, perhaps one that has a front page.
"This forum is strictly for those who don't have the mental capacity to outwit a used teabag & completely miss the point to an concept that is more complex than boiling water". ;D :D ;D
I hazard a guess that you come from an area in or near the USA ? :P :P
But we do not blame you, being born an imbecile is genetic trait therefore not you fault.Although i bet you wake up chocking most nights , yes you are that stupid you forget to breath sometimes !!! ;D ;D.
The above statement is mainly to amuse & should be taken as an attack of sarcastic wit, thought i`d better explain it to you just in case "you didn't get it " !
-
DEAR DARTHPHALL :
I think you and some of your pals may have missed the boat ( never mind mis-judging a general concept ) . Opinions are expressed and yes people in the free world can beg to disaqree . However , threatening an individual ( and using sarcasim as a justifiable excuse ) over-steps the boundary . I suggest that ( assuming you have the intestinal fortitude ) you e-mail me and we can discuss the issue at length outside the forum .
-
I think thomashenry needs either to " chill a little " or get a life ! Don't take all the commentary to heart sunshine :)
I'm just pointing out that, as a forum dedicated to mimmicking BIR food, questions such as this are not really on topic or appropriate.
-
Dear thomashenry :
Point taken...lets just move on . :)
-
I AGREE ;D ;)
-
Thanks !!! :) :) :)
-
I`m going to my local take-away tomorrow with a list of questions for us , wish me luck people
Darthy`s going in again .
-
Had posted helpful hints on base sauces ...but its seems to have gone to the nether regions . Because of DARTHPHALL's ( my pal ) influence I ( as a professional chef trained in traditional Bengali cuisine ) shall repost some helpful hints.
-
That would be great Curry Canuk ;) as i believe my local take-away is heavily influenced by authentic Asian cuisine ( mainly from the Kashmiri province me thinks) as their curries,s hot or mild are light in colour & have quite subtle flavor(difficult to believe i know ;D ;D).