Topic: My 99.9% Vindaloo Clone

[DARTHPHALL]

Sorry everyone i put my latest recipe in the wrong area & i may have confused some of you( wont be the first or last time eh ?)..
Please accept my humble apologies( Even dark lords get it wrong sometimes ).
I have just copied & pasted this over for you all .

OK heres the recipe ( how can i have the cheek to say mine as its a combination of all things ,books. this site etc & my experiments muhahahahaaaaaaa !!!).
the base even though it from this site, i spoke to my local Bir chef last week again, he uses the following base ( i think 2 or 3 of use have had the same base recipe given to us even we live miles apart etc..).

BASE.As i make it.

Chop/Dice all veg..
15 Onions.
6 Tablespoon Vegetable Oil.( next time i do this i will use none !!).
2 """"""""""""""  Home made Fresh Ginger puree.
2 """"""""""""""  """""""""""""""""""  Garlic  """""".
3 """""""""""""" Curry powder ( Ive used Schwartz hot for 16 100% successful Curries !!).Not "The taste" but
                                                                         best Curries Ive made( see other post in this thread).
3 """""""""""""" Turmeric.
1 """""""""""""" Extra hot chilli powder.
5/6 Carrots or 4 big ones.
3 Green Peppers.
5 Sticks Celery.
1 Tablespoon Salt.
2 Level Desertspoon Garam Masala.
20-30 stalks Fresh Coriander.
2 Heaped Tablespoons Sainsbury`s Italian Passata.

Method.
Fry Garlic & Ginger until golden/brown.
Add all spices & add some Water to stop becoming to sticky etc..
Add Onions,Carrots,Peppers,Celery,Coriander & Passata & simmer for 1 hour or until all ingredients are cooked .
Liquidize all ingredients.
Cook again for 10 minutes on medium heat.
Allow to cool & separate into approx .. 1 liter portions ( i use two jugs, put freezer bag in one & pour /serve with other to save making a mess).
When fully cooled you can freeze for months.

The Curry.( makes16 Take-away sized portions 8 home sized portions   ).
3 bags Base gravy .
1 Medium Onion.finely chopped
1 whole bulb of Garlic separate cloves & grate with Cheese grater(the roughest side). 
3 Desertspoons Extra hot Chilli powder.
1 """""""""""""   Paprika.
2/3 Teaspoon lo-Salt or normal Table Salt (add to your taste).
1 Desertspoon Curry powder (Schwartz hot).
1 whole bottle (700grams) Passata.
1 Desertspoon Cumin.
1 """"""""""""" Coriander.
1 """"""""""""" Fenugreek leaves.
1 """"""""""""" Garam Masala.
2 large Ladles of water from cooked chicken.

Please note. The next time i make The Curry( not base) I will be adding 1 Desertspoon Turmeric as an experiment, i would stick to original as its 100% tasty ( The Turmeric may change that, i will post as soon as Ive done it, but Ive got 8 Curries for Work next week so could be some time  ) .

Curry Method.
Put (3 Liter of Curry Base in large pot on low heat).
Fry until Golden Onions & Garlic ( in 3/4 Tablespoons Veg.. Oil).
Add Onion & Garlic to heated Base in large pot.
Add all spices & chicken water/stock( see my other post)    http://www.curry-recipes.co.uk/curry/index.php?topic=80.15
Bring close to boil . Done !!!!!!
Sorry its such a large post but i have had some much success lately with this recipe/method i thought it worth while .Any questions please ask.

  Yours "In Curry Heaven Now" DARTHPHALL..... 
 

[DARTHPHALL]

It looks big & complicated but its the whole thing base an all, but once you've done the base there will be enough for loads of Curries Ive made 30 out of it so far !!
The second stage is really quick to do.
Hope its all clear any questions/comments ?


 DARTHPHALL.............

[Graeme]

Thanks for your post i will try this asap.

graeme.

[DARTHPHALL]

Next week i`m adding to the second stage actual Curry( not the base).
                                1 Desertspoon Turmeric.
                                1 """""""""""""" Basaar mix.
                                3/4 Tablespoons Olive oil ( The very light variety, which has little or no taste).

I will post my findings sometime next week after take 5 portions to work for some friends ( They love it !! ;D).


  DARTH...." I know it will taste good "....PHALL.

[DARTHPHALL]

There is an error in my recipe post sorry everyone  :.
When you have made the base it should be bagged in half liter to 600 milliliter  portions.
Hoe this hasn't  messed you about too much.
 So therefore you should use 3 half liter/600ml portions for the second stage.
I can only say I'm sorry but I'm a very busy guy theses days.


Yours DARTH.....

[DARTHPHALL]

Done another experiment yesterday with total success Ive copied a BIR Madras by mistake !!!!.

Ingredients change to above to make 100% BIR Madras copy.(Thats one down  ;D).

 1 Desertspoon Bassar mix ( Thanks Ray  ).
 1 Teaspoon Turmeric.
 1 """"""""""" Cumin Seeds.
 4 Bags Base Mix ( 2 Litres ).
 Used Olive oil instead of veg.. Oil.
 2 Desertspoons xtra hot Chilli powder.

 I can believe it turned out exactly like a Madras as i was trying for a more savory Vindalloo !!!!

 My conclusion is because of the vastly different taste i achieved with such small changes in ingredients is...
 
 I firmly believe its an ingredient missing to finalize my quest ( calling on chef again in few weeks  ).
 Not a method.

 
 Please feel free to totally disregard this post & don't bother to follow my recipe.

[raygraham]

Done another experiment yesterday with total success Ive copied a BIR Madras by mistake !!!!.
Please feel free to totally disregard this post & don't bother to follow my recipe.

Does this mean I don't have to make your delectable Curry Base for a second time Darth?? Phew, what a relief!! I've disregarded it already! :

Ray

[DARTHPHALL]

Hi Ray.
Try this one mate its the dogs cahoonies.
 Your friend DARTH....... .........
 PS Disregard with one less spoon of xtra hot chilli powder . ;D

[sultry]

So, roughly, how many litres do you get out of the base sauce for the vindaloo Darph? Also, for the vindaloo base sauce, how much garlic & ginger do you add?

[DARTHPHALL]

Hello Sultry
I haven`t made the base sauce for a while, i will be soon ;D,
But i `m almost 100% certain that i got no more than 18-20 bags from it, which equates to 9-10 litres of base mix.
This is then enough base mix to make 6 - 7 second phase Vindalloo`s, each making 8 portions , which will give you a grand total of
  48- 56 Curries !!!!
 Ginger & Garlic.
 I used= (Home made) 2 Tablespoons Garlic puree & 2 Tablespoons Ginger puree.
 To Puree my Garlic & ginger i peel both then use an old style cheese grater, you know the ones shaped like a Pyramid but with very steep sides,i puree with the second largest side.
Hope this helps, feel free to ask any questions I'm always glad to help.

Yours DARTHPHALL..... .....   

P.S Try the Madras Copy it tastes marvelous ( in this thread). ;D