Topic: Same Dish - Why is a vindaloo so different to madras

[JerryM]

CA's vindaloo has got me back interested in this dish.

had a Garlic Chilli Bahar recently asking for madras hot. a friend had same but asked for vindaloo hot. the dish is just listed as garlic chilli bahar.

the vindaloo did not have lip burn but tasted miles better (different league) to the madras. took me by surprise.

the vindaloo was slightly hotter but the extra chilli did not account for the vast difference in the depth of taste.

the question being - are they made as 2 totally different dishes or what additional ingredients are used in the conversion.

ps for Secret Santa - the friend has reluctantly switch to this dish from chicken madras as the madras has gone off despite being the same for many many yrs.

[jimmy2x]

morning jerry

i allways wonder what the real diffrence is, seems to me some potato, more tomatoey, more garlic and chilli, maybe some lemon is the diffrence betwen them.


think i have that about right, im sure someone will be along in a minute to say computer says no.

[Domi]

morning jerry

i allways wonder what the real diffrence is, seems to me some potato, more tomatoey, more garlic and chilli, maybe some lemon is the diffrence betwen them.


think i have that about right, im sure someone will be along in a minute to say computer says no.

pmsl

[JerryM]

jimmy2x,

this experience did take me by surprise. i am pretty sure they made them as 2 separate dishes (different recipes). the 1 off menu item suggest's it should have been a simple conversion ie more chilli etc.

there was more garlic and chilli for sure and i'd go for the lemon dressing too.

there was also lot's of long thin strands of onion in the vindaloo version - a bit like dopiaza but more subtle (the normal fine cut cubes were in the madras).

there were lot's of green chilli rings in the madras (well ott for me - interfered with the sauce taste) but hardly any in the vindaloo.

the colour was dark for the vindaloo against red for the madras. hard to say on the amount of tomato puree - i'd say probably the same. the dark colour for me was down to more cooking of the spices.

many thanks for helping out with an extra opinion which was what i felt i needed - i intend to start out with CA's vindaloo and try and move it towards a bahar.

ps the bahar seems a sort of cross between jalfrezi and madras/vindaloo - so u need to add in jalfrezi ingredients ie green pepper & ground black pepper (already in CA's recipe).