Topic: Aussie IR Lesson - Beef Vindaloo

[livo]

Very worthwhile trying this one.  It would work with Rik's Onion Base.  To be completely honest, I would not have been able to pick this from Rik's Vindaloo given a blind taste test.  I'll test them out again today after 24 hours to see if they are different.  Obviously, I did a chicken version and included fried potatoes.

[livo]

I had a bowl of chicken vindaloo and rice for lunch yesterday using the 2 different recipe dishes, having rested them for nearly 24 hours.  They are so similar in every way that I doubt most people could tell them apart. I do think this recipe, using the Ashoka paste, has a slightly harsher vinegar taste than Rik's paste, but really there isn't much in it. However, I think that had I used cheap white vinegar in Rik's paste instead of good malt vinegar, they would be the same.

I could not detect the extra sweetness that Mrs L noticed in this one.

[Robbo141]

I’ve never had a good result with store bought pastes but will look for a vindaloo paste and see if there’s onion paste too, next time I visit the Patel Bros enormous wonderful Indian supermarket.
Pataks just never did it for me. Except their very old small canned vindaloo curry sauce that was very thick compared to the jarred stuff. That was decades ago though.

Interesting about the vinegar. When I cooked Rik’s I used apple cider vinegar. His vindaloo paste absolutely ruined my silicone spatula though. Even after 3 runs through the dishwasher it still smells of vindaloo paste.  On the plus side,mi now have another dedicated kitchen item for curry.

Robbo

[livo]

Well, there is no need to do that Robbo. Rik's paste is just as good and really not difficult considering the yield for effort. You like it so why bother looking elsewhere? I just found the Ashoka in my cupboard, so I tried it.  I won't buy it again.