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Offline Chris300

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1960's Vindaloo recipe
« on: June 30, 2014, 11:37 PM »
Hi can anybody help me i am after a recipe for how a restaurant vindaloo was made they wouldn't have been able to get the spices and fresh ingredients of today so does anybody know how they got the flavour, The particular restaurant i went to was the Taj Mahal in Stevenage old town  :P
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Offline Onions

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Re: 1960's Vindaloo recipe
« Reply #1 on: July 01, 2014, 03:26 PM »
The old Bandaloo?
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Offline JerryM

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Re: 1960's Vindaloo recipe
« Reply #2 on: July 02, 2014, 07:21 PM »
Am pretty sure you won't find.

It's on my list to crack and currently working on madras.

I think the difference (from the madras) is pretty much down to birds eye chilli. Probably more ginger too.

I also think the base needs to be basic. I think the mix powder needs to change or additional spice needed.

It could even be in a jar. My observation of ingredients late 70s was a surprise how much packet and jar existed. Fresh veg could also have been the case too.

If interested can post recipe as is.
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Offline Onions

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Re: 1960's Vindaloo recipe
« Reply #3 on: July 02, 2014, 07:34 PM »
Bandaloo discussed / sorted elsewhere. Cheers.
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Offline JerryM

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Re: 1960's Vindaloo recipe
« Reply #4 on: July 04, 2014, 08:32 PM »
Quote from: Double Onionist on July 02, 2014, 07:34 PM
Bandaloo discussed / sorted elsewhere. Cheers.

i'd love to think so. please post link to recipe. it would be a weight off my mind - it's one dish i've never got close to.

i do know that birds eye chilli are a factor. i have tried scotch bonnet chilli which give the lip burn but not the taste.
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Offline haldi

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Re: 1960's Vindaloo recipe
« Reply #5 on: July 05, 2014, 09:34 AM »
Quote from: Chris300 on June 30, 2014, 11:37 PM
Hi can anybody help me i am after a recipe for how a restaurant vindaloo was made they wouldn't have been able to get the spices and fresh ingredients of today
Yes I know but can't make it
The flavour came from boiling onions with salt, turmeric,curry powder,water,a little canned tomatoes and most importantly, old cooking oil.
The above would be boiled for about four hours and then blended
From that point all you need to do is heat some base add some pre cooked chicken (or whatever) a bit of tomato puree &  chilli powder
Instant madras or vindaloo
Depending on how much chilli powder you used
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Offline Chris300

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Re: 1960's Vindaloo recipe
« Reply #6 on: July 05, 2014, 08:00 PM »
Love to give it ago can you post a link to your recipe thanks
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Offline haldi

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Re: 1960's Vindaloo recipe
« Reply #7 on: July 06, 2014, 08:38 AM »
Quote from: Chris300 on July 05, 2014, 08:00 PM
Love to give it ago can you post a link to your recipe thanks
I'm afraid that is the problem
It can't be done at home
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Offline Peripatetic Phil

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Re: 1960's Vindaloo recipe
« Reply #8 on: July 06, 2014, 09:17 AM »
Quote from: haldi on July 06, 2014, 08:38 AM
Quote from: Chris300 on July 05, 2014, 08:00 PM
Love to give it ago can you post a link to your recipe thanks
I'm afraid that is the problem.  It can't be done at home

Don't understand, Haldi.  What is the connection between whether or not something can be cooked at home and whether or not you can post a link to the recipe ?

** Phil.
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Offline JerryM

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Re: 1960's Vindaloo recipe
« Reply #9 on: July 06, 2014, 12:51 PM »
Haldi,

Interesting thought on the oil. From when I tried it last time I'm now sure i used "too old/ strong" oil.

Been making a basic base now for a few months essentially as you say. 5 hr simmer. Your words suggest I'm on the right track and will try some "fresh" fryer oil on next go.

Chef told me birds eye chilli are key ingredient which I would add to your list.
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