Topic: Dipuraja's Chicken Tikka Vindaloo

[Cory Ander]

From: dipuraja1

To make vindaloo you will need,1cheff spoon of vag oil,pinch of salt,half teaspoon of methi leaves,half teaspoon of blended garlic&ginger,1tablespoon of mixed powder,1tablespoon of tomato puree,2 tablespoon of chilli powder,half teaspoon of lemon juice,1 piece of bombay potato,add tikka pieces mix well in pan,then add 6cheff spoon of base gravy,cook for 4-5mins on high gas mark,then garnish with corriander.

Dipuraja's "mixed powder" here:  http://www.curry-recipes.co.uk/curry/index.php?topic=4354.0
Dipuraja's "base gravy" here:  http://www.curry-recipes.co.uk/curry/index.php?topic=4375.0
Dipuraja's "bombay aloo" here:  http://www.curry-recipes.co.uk/curry/index.php?topic=4511.0

How to make tikka vindaloo

[joshallen2k]

Gotta love that vag oil...

2 tablespoons of (hot) chilli powder. Wow thats gotta be a scorching vindaloo!

[chriswg]

Pretty much exactly the same as his Madras recipe, just with an extra tbsp of chilli powder.

[Razor]

mmmmm vag oil

[JerryM]

ruddy heck. the opening takes u by surprise (even me).

reminds me of when i moved my stove/table in the garage and did not notice that i'd moved it under the electric ceiling light - it was torch and go and nearly curtains.

got to give this one a go exactly as the video. i have everything bought ready for the w/e.

[Secret Santa]

2 tablespoons of (hot) chilli powder. Wow thats gotta be a scorching vindaloo!

I'd prefer to refer to it as a standard vindaloo. Recipes that add a couple of teaspoons aren't vindaloos, at least in the traditional BIR sense.

A BIR vindaloo has always, until recently apparently, been a mouth burner and although I still think Dipu's curries are at the low end of takeaway standard I'm glad at least that he's flying the flag for real BIR vindaloo heat. Nice one.

[Secret Santa]

Pretty much exactly the same as his Madras recipe, just with an extra tbsp of chilli powder.

Yup, standard low-end takeaway style.

[JerryM]

Secret Santa,

given that a "sauce" is used in madras we need to work out or find what the equivalent is for vindaloo. i think the ashoka south indian garlic sauce is possibly something like but just needs a bit of work.

ps it's clear Dipuraja is showing us a much as he feels he can - but equally i'm sure it provides a real good platform for us to build from.

[haldi]

I think this man is amazing
This is what we all wanted when cr0 first came along, isn't it?
An actual BIR chef, showing us how he cooks
There are bound to be differences in recipes, but this is so much better than any book.

Did you see how the pan flambes, when he adds the garlic ginger mix
That oil must be really really hot!
That is a point well worth noting, if you're going to try this one.
And yes, that is going to be a very hot curry

[Secret Santa]

I think this man is amazing
This is what we all wanted when cr0 first came along, isn't it?

I agree haldi if we'd had this at the start it would have negated the need for many of the debates we've had over the years.

But now? This is old hat to me...I haven't seen anything (yet), apart from perhaps the bhajis, that hasn't been covered on this forum in one way or another over the years.

I dare say it is very good for the newbies but I'm a bit puzzled as to why any of the older forum members would find this enlightening.