Well with the missus on the late shift I've been able to have curry every night this week  ;D, thought I'd try a vindaloo don't normally go that hot but thought what the hell i added hot chilli powder and 3 green finger chillies and with the sun out i was sweating like a good un. I tried CA's recipe but never bothered with the potato and must say it was damn tasty definitely one ill be doing again ( lets see how my arse feels in the morning  ;D )

That looks superb

Did you follow CA's recipe to the T? I have found when I do it comes out a lot more reddish in colour than that.

But I have also changed CA's recipe to suit my own tastes

A curry every night..... mmmmm sounds good to me

Hi bar

near enought followed the recipe but didn't add as much tom paste as he said so that may be why its not  as red and i used ordinary oil not spiced that may also give a darker curry

jamie

Hi Jamie,

I never used spiced oil, I think it's a waste of time and effort. You can provide an excellent curry without going to all that bother.

To be honest, I look at Indian dishes I get from a takeaway and I go not only on taste but colour too.

From where I come from and we all have to remember here that every region varies....

A Madras should be an orangy/amber colour as is garlic chicken masala, Jalfrezi, pathia etc

A Vindaloo is a reddish colour as is Chikcen tikka masala etc

Korma/Pasanda is a straw yellow colour and funnily enough a Dhansak too, I guess they must use yellow lentils down here instead of red..... or more food colouring

But whatever the colour, the taste obviously has to be right

But to get a dish the right colour, "to what I consider the right colour based upon what I get down here", I would just add more food colouring. I don't bother if it's for myself, but if I am cooking for company then it needs to "look" authentic

Hi Jamie/976

Quote from: 976bar on June 17, 2010, 05:48 PM
That looks superb

Did you follow CA's recipe to the T? I have found when I do it comes out a lot more reddish in colour than that.

Jamie, did you use CA's Tandoori masala or a shop bought one?  CA's tandoori masala does have food colouring in it, that would make a difference to the appearance.

Ray

Hi ray

It was a shop bought tandoori masalla that i used i dont use food colouring in any of my dishes don't see the point it doesn't add anything to the dish as long as the taste is there not really fussed about the colour and this was very tasty ;D

jamie

The Aloo in vindaloo actually refers to garlic not potatoes. The dish was originally Portuguese and called 'carne de vinha d'alhos' - meat marinated in wine (or wine vinegar) and garlic. They took the dish to Goa in the late 15th century where it was adopted and adapted by the locals. Aloo is an unfortunate linguistic coincidence. Traditionally the dish is sort of sweet and sour and usually hot because the Goans (being a Southern state) like there food hot.

http://www.my-indian-food.com/PorkVindaloo.html

Andy