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Author Topic: This afternoons effort. Korma, Madras, Vindaloo  (Read 3674 times)

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Offline SoberRat

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This afternoons effort. Korma, Madras, Vindaloo
« on: January 31, 2016, 10:18 PM »
I made 3 of my own recipes this afternoon, they have been evolving slowly but are now at a level for me that is at least as good as any local restaurant or takeaway. I don't go much for a vindaloo that is just a hot madras, for me it has to have a much stronger flavour, so I actually prefer my vindaloo to any T/a that I've had.

Korma


Madras


Vindaloo
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Offline london

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Re: This afternoons effort. Korma, Madras, Vindaloo
« Reply #1 on: January 31, 2016, 10:29 PM »
I'm with you SR,

A Vindaloo is not just a hotter version of a Madras.

London.
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Offline Sverige

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Re: This afternoons effort. Korma, Madras, Vindaloo
« Reply #2 on: January 31, 2016, 10:36 PM »
Looks good SR. What's in your vindaloo and how do you differentiate it from the madras?
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Offline Naga

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Re: This afternoons effort. Korma, Madras, Vindaloo
« Reply #3 on: February 01, 2016, 10:18 AM »
Everything looks delicious and saucy. Just the way I like 'em! I could almost dook a naan straight into those photos! :)
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Offline Edwin Catflap

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Re: This afternoons effort. Korma, Madras, Vindaloo
« Reply #4 on: February 01, 2016, 06:38 PM »
I prefer vindaloo with vinegar as the souring flavour and lemon dressing or juice as the madras souring agent

Ed
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Offline Secret Santa

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Re: This afternoons effort. Korma, Madras, Vindaloo
« Reply #5 on: February 01, 2016, 11:54 PM »
Quote from: Edwin Catflap on February 01, 2016, 06:38 PM
I prefer vindaloo with vinegar as the souring flavour and lemon dressing or juice as the madras souring agent

Ed

I prefer them as they should be, i.e. no souring agent in either!  ;D

Well, apart from the tartness of the tomato in the madras but that should be balanced by the sweetness of the base sauce.
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Offline Sverige

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Re: This afternoons effort. Korma, Madras, Vindaloo
« Reply #6 on: February 02, 2016, 06:59 AM »
How do you differentiate a vindaloo from a madras SS..?  Vindaloo seems to be one of the least documented dishes in videos from BIR kitchens for some reason. I myself am a little confused over what constitutes an authentic recipe.
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Offline Madrasandy

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Re: This afternoons effort. Korma, Madras, Vindaloo
« Reply #7 on: February 02, 2016, 07:04 AM »
Quote from: Sverige on February 02, 2016, 06:59 AM
How do you differentiate a vindaloo from a madras SS..?  Vindaloo seems to be one of the least documented dishes in videos from BIR kitchens for some reason. I myself am a little confused over what constitutes an authentic recipe.

Search recipes for ss madras and vindaloo , that will answer your question.

Authentic vindaloo or BIR vindaloo?
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Offline Sverige

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Re: This afternoons effort. Korma, Madras, Vindaloo
« Reply #8 on: February 02, 2016, 07:48 AM »
Well I found this thread, which makes quite an amusing read showing, if nothing else, how the quality of recipes on this site has improved over the years: http://www.curry-recipes.co.uk/curry/index.php/topic,465.0.html

I don't think a 16 portion vindaloo made with 2 litres of base and 1 desertspoonful of curry powder added right at the end of the cooking would attract many plaudits these days.
« Last Edit: February 02, 2016, 11:26 AM by Sverige »
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Offline Gav Iscon

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Re: This afternoons effort. Korma, Madras, Vindaloo
« Reply #9 on: February 02, 2016, 09:35 AM »
They look very good SR.

And as for vindaloo, vinegar camp for me. :)
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