Could a moderator please update the OP to contain what follows here instead of what's there now, and also add, "Revised + Pictures" to the title? Thanks in advance!
If you just want to see the recipe just skip the following paragraph. Here comes a lot of blabber about what kind if vindaloo this is and why:
I love hot food, I really do. But generally I'm disappointed in the Swedish Indian Restaurant vindaloos, even at my favourite place. They don't seem to taste much unlike so many good and flavoursome curries, so I settle for something milder unless I need that kick. Therefore I've tried to make a vindaloo that give me that desired heat but without being flavourless. Dried chilies, which are used in this recipe, give more flavour and add a bit of smokiness to go with the heat. I also use red wine in addition to vinegar, because to me in cooking that's always better, and I can get more of that winy taste without making it too acidly harsh. I think that I've finally made a good one that actually resembles many vindaloos I've had here in Sweden (though the cooking is probably off), but with a richer taste that I find delicious. It doesn't feel 100% SIR to me, because it's too good.
I must add straightaway, though, that I think a good vindaloo should have a spicily dry flavour, not sweet or sour (that's never happened to me anyway) and I've never had one with potatoes so if you're into that kind of stuff you're on your own, sorry.
The recipe (serves 2 hungry, or possibly 3):
Spice Mix
3 tsp Standard chili powder
2 tsp Extra hot chili powder, eg. dried piri piri)
2 tsp Coarsely ground black pepper
1 tsp Curry powder (I used a medium Madras powder)
1 tsp Cumin
2 tsp Turmeric
2 tsp Paprika
1 tsp Garlic powder
1/2 tsp Coriander powder
1 tbsp sugar
1 tsp salt
Ingredients
1 Red chili
1 Jalapeno
1 Chipotle pepper
2 Dried ancho peppers
150 ml oil (or less if you don't like it too oily, I for one love oil)
A few cloves.
5 Big garlic cloves, minced.
1 tbsp Minced ginger
3 tbsp Heinz Chili Sauce/Ketchup
3 tbsp Tomato puree
150 ml Red wine, not too sweet tasting (I used an Italian one called Briccotondo, it's pretty cheap and worked fine)
50 ml vinegar
500 ml Base sauce (I used the SnS gravy)
Precooked meat for 2 big portions.
1/2 - 1 dl Chopped fresh coriander, including stalks.
What to do
1. Put a sauce pan with about 400 ml of water on the stove and set to boil.
2. Get started on the chilies. De-seed and chop up finely and throw them into the boiling water and let it boil without a lid, at least 20 minutes.
3. While the chilies boil, make all other arrangements, mincing garlic and ginger, preparing the spice mix, defrosting base sauce etc.
4. You can test to see if the chilies are done just by chewing a piece of one of the dried ones (chipotle or ancho) to see if it's gone soft. When they are done get the chilies out of the water but save the water.
5. Gently fry the ginger and the garlic in the oil until brown.
6. Add spices, cloves, chili sauce/ketchup, tomato puree and the chili peppers and continue stirring for a minute or two.
7. Raise the heat and add red wine and vinegar little by little, stirring as you keep it cooking. Be careful not to burn.
8. When all the wine is added pour in half of the chili water and cook to a thick sauce.
9. Start adding the base and the remaining chili water a little at the time, it should sizzle. Recommended time for this procedure is 15 minutes (thanks SnS)
10. Add the precooked meat and fresh coriander and keep cooking until it's vindaloo thick.
11. Serve hot with a good pilau rice, naan, tomatoes and most importantly, a good beer.
Note: If you don't want red wine in it for whatever reason you could add more vinegar instead. If so, a total of 100 ml vinegar for the dish seems sensible.
Please do give this one a try, I know it's a bit more complicated than the usual BIR fair, but really it's not much so.
Pictures in next post.
