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Topic: Plantain Vindaloo (Read 1452 times)
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Tomdip
Head Chef
Posts: 116
Plantain Vindaloo
«
on:
June 04, 2015, 03:48 PM »
Hi all, been away a while - work, family commitments - still cooking of course
Mostly making pies, and varieties of home-tweaked peanuts to sell in my pub.
A customer today gave me a plantain - and I vindalooed (new verb) it most delightfully.
The recipe was mostly stolen from ChewyTikka's odds and ends Vindaloo post. The plantain got boiled for half an hour before adding to the curry. They are like a more fibrous, denser potato.
http://www.curry-recipes.co.uk/curry/index.php/topic,13537.0.html
But as usual I was missing a few bits so I used fresh chilli, balsamic vinegar and added half a tsp of pataks kashmiri masala. I would apologise but it tastes fantastic - maybe more like a Madras as I am not a ninja chilli head.
The base was something I found in the back of the freezer - can't even remember which it was....
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Madrasandy
I've Had Way Too Much Curry
Posts: 1861
Re: Plantain Vindaloo
«
Reply #1 on:
June 23, 2015, 05:15 PM »
Lol Tom, I love a good "wing it" curry, shows that you can cook a great curry by just using what you have available.
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