Topic: Ultimate Vindaloo

[Madrasandy]

1 Piece of Cinnamon
2 Green Cardamons
2 Dried Kashmiri Chilli's (broken into small pieces)
1 Chef spoon oil
1 Tb Garlic puree
1 1/2 ts Mix Powder
2 Hpd ts chilli paste (hot green chilli blended with a little water)
1 ts Deggi Mirch
1/2 ts Ground Black Pepper
1 Tb Apple Cider Vinegar
1 ts Methi
1/2 ts Salt or to taste
Good Squirt of Lemon Dressing
6 Tb Blended Toms
350ml Base Gravy
Pre-cooked Chicken

Heat oil to medium high
Add cinnamon,dried chillis, cardamons and sizzle till aromatic
Add garlic , fry 30-60 seconds
Add Chilli paste
Add Methi
Add mix powder
Add Deggi Mirch, stir
Add a little boiling water and fry/sizzle hard
Add toms, stir and cook for a few minutes
Add vinegar,,black pepper, stir and cook for 1 minute
Squeeze in lemon dressing
Add pre-cooked chicken, stir to coat chicken
Add half ladle of base, evaporate off
Add half ladle of base and evaporate off
Add remaining base and high simmer for 10 minutes,
do not stir that often,but be careful it doesnt burn on bottom of pan, scrape any caramalized sauce from the side of pan back into the curry,add salt then taste and adjust seasoning, finish with freshly chopped coriander leaf

[JerryM]

Madrasandy,

Interesting recipe. Would be brill if you could add background to it and of course a pic.

The interesting ingredients being the apple cider, blended toms, whole spice.

These being things ive not tried in vindaloo before. For info not a fan of vinegar.

Ps love your posts which I always read

[Secret Santa]

For info not a fan of vinegar.

Yup, never had a vinegary vindaloo so wouldn't even attempt this because I know it wouldn't suit me. Obviously "ultimate" is in the eye (or tongue) of the beholder.

[Gav Iscon]

For me the vinegar makes the dish and I'm disappointed when I get just a hotter madras. Similar to how i do mine (apart from the 'spiced oil') but not tried the Apple Cider vinegar. I usually just add whats in the house with the last one being malt.  I'll give it a whirl this week.

[Madrasandy]

It is called "ultimate" vindaloo on the basis of it been an experiment, (same as I did for Madras) using 10 of the most popular vindaloo recipes from this site and ebooks. I wrote down what ingredients/amounts every recipe used and then used that information to form this recipe.
 The majority of the recipes used vinegar, I cooked this recipe many times using different vinegars and apple cider vinegar gave the nicest 'tang'.
 The recipes that didnt call for vinegar were basically the same as a madras but with more chilli powder and the vindaloos I have from a restaurant do not taste like a hotter madras.

[JerryM]

Madrasandy

Many thanks for giving background.

I've still not got to working on vindaloo proper and Will try out the whole spice, blended toms, cider when I do.

For info I have used blended toms in the chilli sauce for madras but switched to passata. This for me being an indication along with vinegar that the recipe as I have it is long way off the bir dish.

[littlechilie]

Hi MA good to see u  yep a real vindaloo IMO is without question using vinegar of some form! Or as you say it's just a hot Madras. This looks good and I will be making it.

[Secret Santa]

yep a real vindaloo IMO is without question using vinegar of some form!

Ah yes a 'real' vindaloo but not a BIR vindaloo. At least nowhere I've ever had one.

[Madrasandy]

Cheers and thanks for feedback.
 If any one would like to make any suggestions on how it can be improved, what to use instead of vinegar (SS?) or any other comments please feel free to reply. I will try any of your ideas this weekend.
Good to hear from you again LC

[fried]

Probably a bit trad but you could try some Tamarind. Or you could do an SS Vinderloo and just add more chilli powder