Good catch Livo, forgot that. I’ll definitely have a look next time I visit our enormous Indian supermarket.

Robbo

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
Chicken tikka lazeez was rich and delicious.

I’ve been watching way too many videos from this guy.

Robbo

I’ve never had a good result with store bought pastes but will look for a vindaloo paste and see if there’s onion paste too, next time I visit the Patel Bros enormous wonderful Indian supermarket.
Pataks just never did it for me. Except their very old small canned vindaloo curry sauce that was very thick compared to the jarred stuff. That was decades ago though.

Interesting about the vinegar. When I cooked Rik’s I used apple cider vinegar. His vindaloo paste absolutely ruined my silicone spatula though. Even after 3 runs through the dishwasher it still smells of vindaloo paste.  On the plus side,mi now have another dedicated kitchen item for curry.

Robbo

My onion base was very similar color but didn’t taste raw / undercooked in the slightest. I also left out the garam masala from the onion base. The resulting vindaloo was great yesterday and I’m about 4 hours away from trying the dish for dinner tonight.
Planned experiments with the vindaloo paste and onion paste / base.
1. Cook ahead and reheat 24 hours later (tonight)
2. Cook and eat immediately
3. Marinate the chicken in the vindaloo paste then cook

Next time will cook the onions longer to deepen the color of the final base.
Seems a good starting point. A very simple base to build upon.

Phal is pure evil. I grew Carolina Reapers when I lived in North Carolina some years back and they are killer. Stick to habaneros, Thai, bird eye, d’arbol these days.


Robbo

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