Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Vindaloo => Topic started by: Robbo141 on August 24, 2024, 03:00 PM
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Yesterday I made Rik’s vindaloo paste and boy was that a labor of love. An hour peeling garlic.
(https://www.curry-recipes.co.uk/imagehost/pics/5d3eae426d7c3808f82023b0b2f79830.jpeg) (https://www.curry-recipes.co.uk/imagehost/#5d3eae426d7c3808f82023b0b2f79830.jpeg)
I was a bit concerned about the seemingly ridiculous 3 cups of ketchup (a foodstuff for kids and absolutely disgusting to me), but I followed the recipe exactly and now have 11 portions to experiment with. 7 TBSP of paste per dish. Freezer now full.
Rik calls for 10-20 dried chillies so I went with 19. A mix of dried Kashmiri and a few d’arbol.
(https://www.curry-recipes.co.uk/imagehost/pics/cc222286aed6c0fa97ee6b350b0fb398.jpeg) (https://www.curry-recipes.co.uk/imagehost/#cc222286aed6c0fa97ee6b350b0fb398.jpeg)
Today, the roasted onion paste / base and tonight the first bash at the final dish.
Robbo
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That was definitely a labour of love! I look forward to hearing your results. If you ever need to peel such volumes of garlic again, the site does have the answer :smiling eyes:
https://www.curry-recipes.co.uk/curry/index.php?topic=6128.0
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I’ve tried the shaking thing in a glass jar but next time will give this a go. Might just save me that hour!
Robbo
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I just stood in the sweltering 90 deg F to cook this as I couldn’t wait. My onion paste was a lot lighter in color than Rik’s but I’d cooked them an hour in the oven and they were plenty soft. Next time longer, because this has to be repeated. Many times.
(https://www.curry-recipes.co.uk/imagehost/pics/875847b1166cafa67a7a41ddf5d726b5.jpeg) (https://www.curry-recipes.co.uk/imagehost/#875847b1166cafa67a7a41ddf5d726b5.jpeg)
And here it is. Not very exciting shot but I have to say, this is a strong 9/10, if not 9.5…will find out tomorrow as am deliberately letting it sit overnight to see if it improves. My taster plate was absolutely delicious and could easily have come from a British Indian restaurant.
Is it 100% the real deal? Is anything really? Who knows, but it’s the best attempt at a vindaloo I’ve ever made and cannot wait to get through the other 10 portions in the freezer.
This Brit abroad is a happy man today.
Robbo
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Good to hear it worked for you Robbo.
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I share your enthusiasm Robbo. Made several currys with the baked onion paste/base last week. Madras, vindaloo and phal. I didn't make the vindaloo paste. Was just curious to see how things in general panned out. My usual, everything on the dry side, with plenty of oil. Impressive results and depth. Made another batch of the base last night. Plan now to focus on an old school madras.
Your vindaloo looks excellent. It will be good to hear about your journey with this one and ultimately that magical 10/10. Livo pointing out that Rik was once a member on here made me smile. A reminder that the best in BIR recipes invariably tracks back to this forum.
Rob
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Ok, another not exactly inspiring pic.
(https://www.curry-recipes.co.uk/imagehost/pics/e852ec0c007f605ae2f591cfe43de460.jpeg) (https://www.curry-recipes.co.uk/imagehost/#e852ec0c007f605ae2f591cfe43de460.jpeg)
But I have to say my search is over. This vindaloo is perfection. Absolutely the best curry I have ever made and definitely improved overnight. Hard not to wax lyrical about this and if you’re lucky enough to live in the UK and can pop round to the local takeaway, this may seem over the top. I’m done. No need to try Indian restaurants here in Illinois except to try genuine Indian dishes. For my BIR vindaloo, I found it. And thanks to a Yorkshireman, who’d have thought….?
Robbo
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So, this is it then! I'm halfway there so I'll let you know if I like it or not. So far so good. Pictures to come.
I'm glad you found it Robbo. I know the feeling of cracking an elusive conquest. That Yorkshireman knows a thing or 2 about curry, as did others who are now sadly not here.
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Done! 2 vindaloos and only very quick tasters of each so far. I think what I can say straight up is that the store bought paste is more acidic. It does list acetic acid in the ingredients rather than vinegar. Same but different. At this point, I will say that I like them both and I'm pleased that they aren't just chilli hot dishes.
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[T]he store bought paste is more acidic. It does list acetic acid in the ingredients rather than vinegar.
I wonder (and you may well know the answer, Livo) whether this is because of an Australian legal requirement regarding labelling. Is it perhaps the case that a food manufacturer is required to give (where possible) the scientific name of the ingredients rather than the common name to ensure that there can be no ambiguity ? I really do doubt that the manufacturer sourced lab grade acetic acid when he could just as easily (and far more cheaply) used vinegar ...
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** Phil.
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I think what I can say straight up is that the store bought paste is more acidic.
Do you have any means of checking the acidity, especially between one item and another? I use paper strips, mainly. I also have an electronic device as sold for use with hydroponics. All readily available, low cost and, in my opinion, worth having.
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But I have to say my search is over. This vindaloo is perfection. Absolutely the best curry I have ever made and definitely improved overnight. Hard not to wax lyrical about this and if you’re lucky enough to live in the UK and can pop round to the local takeaway, this may seem over the top. I’m done. No need to try Indian restaurants here in Illinois except to try genuine Indian dishes. For my BIR vindaloo, I found it. And thanks to a Yorkshireman, who’d have thought….?
Robbo
Great news Robbo and certainly not over the top. It's a great feeling. Actually, getting a half decent curry over here these days is often a big ask, never mind a top notcher. You wouldn't believe how bad most of the TAs are.
Your photos are fine. I think they would look even better with more light. Put a bigger bulb in. The main light in my kitchen is so bright you can't look at it directly.
Rob :smile:
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Acidity. 2 things. For Rik's paste I used Cornwell's Brown Malt Vinegar and I'd imagine the Ashoka paste probably uses generic strong white vinegar (acetic acid). I don't think it's necessary to measure the pH and it was just my initial observation from a quick taste. The Ashoka had more vinegar tang.
After resting the curries for 3 hours and eating them for dinner (side-by-side on the same plate) I couldn't really tell them apart. Mrs Livo said she thought the Ashoka dish was sweeter and that makes sense as gram for gram it does have more sugar in the finished dish. I couldn't say I tasted it, nor could I discern the sharper vinegar tang any more.
What do I think of Chicken Vindaloo? I really like it and I was pleasantly surprised that it isn't a stupidly hot chilli dish. It was really nicely balanced and Mrs L didn't mention it being too hot. I didn't tell her it was vindaloo until after she'd eaten it. I only made a quarter of the amount of Vindaloo paste using 3 de-seeded and rehydrated kashmiri red chillis and 1 large fresh red Cayenne pepper, also de-seeded. The powdered chilli was as per the recipe scale but I did use mild chilli powder, not hot.
The aroma of vindaloo is strong and enticing. Once the kasoori methi hits the pan you really notice it.
Rik's pastes take a bit of doing but once done the cooking of the dish is so easy and there's a few dishes in it. Masala Mark's recipe with the Ashoka paste with onion paste (mix Sabrini and bunjarra) used whole spices and pre-cooked chicken but again a quick easy cook as you'd expect for a restaurant style recipe.
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Yesterday I made my 2nd Rik’s vindaloo. Cooked in the afternoon, to allow it to rest a little before reheating for the start of the NFL season. You can keep your wings and hot dogs America! I only ate half during the game and it was very good, but saved half to let it rest overnight. I reheated it this morning for ten-ses (never seem to make it to 11am) and had it with a hot dog roll, split, buttered and browned in the cast iron pan - very Mumbai pav style.
The vindaloo was even better this morning. Overnight resting is the way, grasshopper. I wonder what the science behind it is?
In between vindaloos I made a mild dish so Mrs Robbo could enjoy, as I have no standard base in the freezer.
https://youtu.be/TzYACT9nT7A?si=9NFTW_Ov-xoF003j (https://youtu.be/TzYACT9nT7A?si=9NFTW_Ov-xoF003j)
Chicken tikka lazeez was rich and delicious.
I’ve been watching way too many videos from this guy.
Robbo
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Hi Robbo
Glad to hear about your success with Rik's Vindaloo. I would really like to give it a try but I am struggling to find a link to his recipes. I would appreciate it if you could help me out?
Regards
Mick
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Hey Mick
This is the vindaloo paste.
https://youtu.be/E7wl9hbsH6Y?si=mcxP2XfRZvG5Mh6G (https://youtu.be/E7wl9hbsH6Y?si=mcxP2XfRZvG5Mh6G)
And this is the dish.
https://youtu.be/YLx_u3ZUL1s?si=K8ARMmj96_-oan7p (https://youtu.be/YLx_u3ZUL1s?si=K8ARMmj96_-oan7p)
I didn’t add the roast potatoes but at some point will try with boiled spuds just to see.
It’s a great curry for me.
Robbo
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Don't forget the Reverse Base (Onions Baked).
Reverse Base (https://www.youtube.com/watch?v=Xim4zr2vU_M&t=0s)
Although, you could just fry and melt some onions first or use some bought onion paste. I have used this one, which I found to be pretty good. You should be able to find a similar product over there. I believe Shan does one as well.
Sabrini Onion Paste (https://dtgxwmigmg3gc.cloudfront.net/imagery/assets/derivations/icon_webp/512/512/true/eyJpZCI6IjRhMTg5MDQ2NjczOWE5MTU1NDRmZGZkOTk1ZGJkNDg3Iiwic3RvcmFnZSI6InB1YmxpY19zdG9yZSJ9?signature=4d0983c19ca9d52e76478fc67efc40ea911693b9b523a7bd2b755fa67681b213)
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Good catch Livo, forgot that. I’ll definitely have a look next time I visit our enormous Indian supermarket.
Robbo
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Hey Mick
This is the vindaloo paste.
https://youtu.be/E7wl9hbsH6Y?si=mcxP2XfRZvG5Mh6G (https://youtu.be/E7wl9hbsH6Y?si=mcxP2XfRZvG5Mh6G)
And this is the dish.
https://youtu.be/YLx_u3ZUL1s?si=K8ARMmj96_-oan7p (https://youtu.be/YLx_u3ZUL1s?si=K8ARMmj96_-oan7p)
I didn’t add the roast potatoes but at some point will try with boiled spuds just to see.
It’s a great curry for me.
Robbo
Thanks very much!
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Third cook of this vindaloo. This time using chicken stripped from a rotisserie bird from Costco and threw in a couple of red chillies. Straight cook and eat. No resting.
Still fantastic. Rested version cooked with raw chicken is better I think, but my search for vindaloo is over.
(https://curry-recipes.co.uk/imagehost/pics/f0a6631043d05b844883f71c858e1b44.jpeg) (https://curry-recipes.co.uk/imagehost/#f0a6631043d05b844883f71c858e1b44.jpeg)
PS: tried to post pic using the same process as used for years, but won’t show.
Robbo
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Third cook of this vindaloo. This time using chicken stripped from a rotisserie bird from Costco and threw in a couple of red chillies. Straight cook and eat. No resting.
Still fantastic. Rested version cooked with raw chicken is better I think, but my search for vindaloo is over.
(https://curry-recipes.co.uk/imagehost/pics/f0a6631043d05b844883f71c858e1b44.jpeg) (https://curry-recipes.co.uk/imagehost/#f0a6631043d05b844883f71c858e1b44.jpeg)
PS: tried to post pic using the same process as used for years, but won’t show.
Excellent Robbo. I must give Rik's Vindaloo paste a go. Are we talking as good a vindaloo as you could get in Rusholme all those years ago? Or better?
Have messaged Onions about being unable to post photos. He may be on holiday. Or, the messaging function is also on the blink. Hopefully not :)
Rob