Topic: Me cooking Vindaloo

[Mikka1]

In this I used my much tormented all new spice mix. I did make some changes which I didn't like so I'll be going back to what I did in the first place. If you see wrong doings or something that you think I should be changing I'd appreciate your feedback.

Vindaloo restaurant style

This was my first video attempt. It was a bit longer which is a pity since I wanted to show you the final dish. I'll post images some other time.

Cheers.

[Mikka1]

I wanted to edit this post
http://www.curry-recipes.co.uk/curry/index.php?topic=4042.0

to see the coding so I could stop that dratted double video thing CA. I see I cannot edit that post to find out now?

This is the code I posted there (Link)

Code: [Select]

http://www.youtube.com/watch?v=mWXIZpnhS-8

[joshallen2k]

Hi Mikka,

That looks like a very tasty (and hot) curry. Great job! 

A couple of questions/comments:

- Where was the spice mix? I saw the chilli powder go in, but missed the spice mix. Was it in the base?
- It looks you are using a non-stick pan. Is that right?
- Any reason why you added the tomato puree after the the chilli powder? I've always added the puree after the garlic/ginger, but before the spices.
- Before you added the chicken, you added three lumps of something. When I saw those go in, I thought it was chicken and thought "3 bits of chicken - cheap *&!*!*&$!" Were these in fact potatoes? If they were potatoes, I normally pre-cook them and add them to the end of the Vindaloo just to warm them up. I've found if they sit in the curry for very long they start to break down and absorb the sauce
- Some coriander wouldn't go amiss at the end!

Great work Mikka. I retract my harsh comments! (Some of them anyway  :

Cheers,
Josh

[Unclebuck]

Good effort mikka, not sure about the hot sauce.. looks nice tho

[Mikka1]

I was actually scared to look at what folks said, no lie.

@Josh
That was my mistake in explaining my take on a spice mix. You know the sheet with ()()() on it. It's there under Traditional recipes.

It was the spice mix I added to the garlic. I added tom puree as a binder but toms need cooking otherwise they turn sour.

;D This was leftovers really. 3 pcs Chicken from another sauce batch. I used up 4 tatties that were lying around.

----

@ UncleB
HOT Sauce?

I think this is just chilli oil frankly? I've been debating in my head for a long time and why it separates the way it does but congeals just like the main tom sauce does.

Jerry suggested it could be the marg which I haven't tried to date.

Anyway............... Thank you.
Off to take a Valium  :

[Cory Ander]

I wanted to edit this post  to see the coding so I could stop that dratted double video thing

I'm not sure why that happens Mikka...perhaps Admin can sort it out?

[Mikka1]

Yes hope so Cory.

Thank you.

I'm not sure why that happens Mikka...perhaps Admin can sort it out?

[Cory Ander]

Great effort Mikka!   

I think this is only the second cr0 member's video posted on the forum (after Chinois)...and a great job too!

Regarding the content, everything looks pretty much standard to me (so I'm not sure why your "madras spice mix cum madras sauce" thread was so confusing?!).  You seem to cook for quite a bit longer, and on much lower heat, than me....that's probably why you make far less mess then! 

Well done again Mikka...I might have to get my digicamcorder out...you've inspired me!

[The Apprentice]

Great job Mikka ,

an audio commentary would have been good too! 

[Willyeckerslike]

great video Mikka, really interesting watching you cook a curry, looked a whole lot of spice going in but then it is a vindaloo.  Be good if you could comentate as to what your putting in but dont say putting in ()()()() ()()()() of chilli, its too confusing for me, just say 1tbs of chilli  .25 tbsp of ground coriander ;D.

cheers & well done on a great post

Will