I spent a couple of hours with an old friend
He is the owner of a local takeaway
He was one of the first chefs, who allowed me into their kitchen
Such a lovely bloke
Apart from general chat, we discussed cooking methods and techniques
He was most emphatic about not using old oil for curry bases
I told him I was doing that, and he was most alarmed
He only uses fresh oil in his base, but skims it off, at the end for cooking the curries.
He was aware of places, which use old oil, so it does go on
I guess it isn?t a healthy idea
His takeaway had just finished making up a new base
The greater portion is kept in the fridge and will last several days
They take whatever is needed, every so often
I stood next to him as he prepared a vegetable Vindaloo for me
The man is a genius
With such simple ingredients, he made a masterpiece
And what aroma came from that frying pan
A splash of Curry Gravy oil and some ginger/garlic puree
Stir stir stir
Then add a large spoon of tomato puree
Constantly stir and flatten across the pan for a couple of minutes
Then a 1/3 rd spoon of spice mix and 1 large pinch of salt
Stir all together for a minute
Stir stir stir and a ladle of curry gravy
At this point the aroma was fantastic
In go a few pre cooked vegetables (potato, courgette, carrot, broccoli, cauliflower)
Mix it all up then add some deep fried okra and aubergine, and fresh sliced mushroom
Stir in, add some more curry gravy
Add a pinch of dried fenugreek leaves and a pinch of fresh coriander
All the time he was stirring the pan
A little more curry gravy
Simmer without stirring for five minutes and it?s ready
As anticipated the curry was absolutely amazing, and I felt better because I knew all ingredients used were fresh
Topic: Vegetable Vindaloo demo ( 32,594 )
