Topic: Goanese Vindaloo

[Chris303]

Any questions just ask.

[Vindaloo Marinade]

This is enough for 4 individual dishes.

1 tsp x Cumin Seeds
8 x Cloves
6cm x Cinnamon stick
12 x Peppercorns
10 x Dry Curry Leaves
2 tsp x Paprika
1 tsp x Tumeric
100ml White Wine Vinegar
20 x Dried Red Chiles
2 tsp x Concentrated Tamirind Paste
2 tsp x Light Brown Sugar
10 x Garlic Cloves
3" x Fresh Ginger

1. Roast the whole spices individually, grind them up and mix with the powdered spices
2. Soak the spice mix in enough water to form a paste
3. Blend the chiles with the Garlic, Ginger, Vinegar.
4. Mix this with the spice paste, Tamirind and Light Brown Sugar.

[Vindaloo] - Serves 1

1 x Portion of Vindaloo Marinade (1/4 of above)
1 x Main Ingredient (lamb, chicken, pork, or beef) - Not precooked.
1 x 250ml Preheated portion of base sauce (Any mild base sauce will do - Kris Dhilon or Pat Chapman bases work fine)
1/4 x Onion Sliced into rings
1/4 x Sweet Bell Pepper (sliced)
2 tbsp x Tomato Paste (I use sundried) - Mixed with 2 tbsp x water to thin it out a little
2 tbsp x Chopped Coriander
1/2 tsp x Cumin seeds
3 tbsp x Oil (I use 2 tbsp Rice Bran Oil and 1 tbsp Butter Ghee)

1. Cube the chicken and mix with marinade - cover and refridgerate as long as possible - at least 4 hours - 24/48 hours is best
2. Heat Oil in pan.
3. Add cumin seeds and wait till they start popping
4. Add tomato paste.
5. Add Onion and Pepper slices and fry for 30 seconds.
6. Add marinaded chicken - with all the paste and cook until tender
7. Add heated base sauce a little at a time - watching for oil rising and adding more.
8. Once all the base has added, and oil has risen and base has thickened up a little add the Coriander
9. Serve.

[SnS]

Looks very scrumptious .. and HOT. Nice photos.

SnS  ;D

ps: Is this really a BIR (British Indian Restaurant) recipe Chris or have you just posted it in the wrong section?

[Chris303]

This is Regional Vindaloo cooked in the BIR style. More suited to here.

[Jethro]

Looks very scrumptious .. and HOT. Nice photos.

SnS  ;D

ps: Is this really a BIR (British Indian Restaurant) recipe Chris or have you just posted it in the wrong section?

That's what a BIR Vindaloo used be like 30 years ago when there was some resemblance of the original recipe, not like today when a Vindaloo is just a hotter madras, and I must admit I miss the days when all the curries actually tasted different.
You can all accuse me of blasphomy now but I blame the use of a general base gravy for everthing on this

[Chris303]

I have been making a very concious effort with my cooking to cook the BIR style I am used to - but different tasting dishes.

A few fantastic Indian restaurants in Glagow only have about ten things on their menu - and they all taste unique.

I really cant understand 10 dishes all using the exact same spice proportions and just different amounts of chile powder and main ingredients.  I dont even like eating in those types of establishments.

[Jeera]

I'm going to try this... looks tremendous mate.

[JerryM]

Chris,

I use 2 tbsp Rice Bran Oil and 1 tbsp Butter Ghee

interesting combination/selection - would appreciate your thoughts behind it.

[Chris303]

because rice bran oil is very healthy. low in saturated fats. high smoke point. does not have a strong flavour. lowers cholesterol. and just a touch of butter ghee to add a little added depth to the flavour.

[JerryM]

thanks, will look out for the rice bran oil and think i will try vegetable ghee.

got too much on at mo currywise (sweetness) so have bagged recipe for future - 20 red chillies is certainly going to do the trick (we put 5 tops in mexican chilli)

[Chris303]

butter ghee is actually healthier than vegetable ghee as far as I am aware.