Topic: What Makes a decent BIR vindaloo "the classics"

[Razor]

Hi Jerry,

pics of last weeks BIR dishes

Just to confirm, are these two dishes bought BIR's or are they your own?

Looking at you Vindaloo, in the top right hand corner of the foil, you can see a paste around the edge.  This is what I see all the time on my TA containers but I don't get it with my own curries even when I let them stand in a TA foil?  Wonder what it is or what creates it.?

Ray

[JerryM]

Razor,

they are both from my local TA ie bought.

the paste for me is just sauce that's slopped up the side during the journey home. i think it's just condensed a little more due to the hotness of the foil.

it tastes no difference to the main sauce - i always clean the foil out with my finger after giving it my best with naan. i know - guilty pleasure as charged.

[JerryM]

solarsplace, et al,

these were the questions initially on my mind to try and "refine" vindaloo recipe:

1) spice mix v bassar
2) plain chilli powder v kashmiri
3) adding fresh coriander start and end
4) adding Secret Santa chilli sauce
5) adding Panpot garlic sauce or derivative

since the latest TA vindaloo i've cleared my mind that a "hot madras is not what i'm after hence item 4 can go.

any other thoughts appreciated

[JerryM]

for info/thoughts this is the rev1 vindaloo recipe i intend to try first:

it's collated from all the other various vindaloo recipes hopefully taking the best bits. i've also had in mind josh and chewytikka thoughts.

veg oil 4 tbsp
g/g paste 2 tsp
tom puree 1 tsp
mix powder 1 tsp
chilli powder 2 tsp
black pepper 0.5 tsp
salt 0.25 tsp
bunjarra 2 tbsp
lemon dressing 0.5 tsp
base 300ml
green chilli paste (5 in last post) 4 tbsp
fresh coriander 1 tsp

will post the green chilli paste rev 1 version in the morning - tastes brill - had it in fridge 2 days and not much left.

[976bar]

ill post the recipe if anyone is interested.
Phil (The other Phil)
[/quote]

I'd be very interested in seeing that recipe Phil.

[JerryM]

green chilli sauce rev 1 1st go. ps it needs the amount of green chilli increasing but i want to get the general taste good before upping the heat.

nb amounts are in units so that i can make small amounts (~60ml total) for tasting

garlic 4 units
ginger 4
green chilli 10
tom puree 10
lemon dressing 4
tamerind 2
sugar 4
salt 1
water 75

microwave bake 5 mins then blend.

targeting batch of base next week.

[JerryM]

have base and green chilli sauce ready to go.

was going to add pic and will do when server is up.

aiming to cook monday night.

ps in the green chilli sauce have increased green chilli to 15 units and water to 135. tastes real good.

[JerryM]

have cooked this dish twice. will post pics when server up.

1st night was vindaloo and naan. second night dipuraja biryani and vindaloo curry sauce.  what a tea the biryani was - loved it

the only change on the 2nd go was to add 2 tsp of bought chilli sauce.

i like the recipe pretty much as it is and see only gradual evolution. mornings were not a problem.

going fwd:

1) need to find out what produces lip burn as i can't seem to get it - i'm not sure if i need some birds eye chilli in it. the small thin type in asian stores gives good taste but seems a tad low on heat.

[JerryM]

pic of 1st go (Nb round patch is where i had a taste):



pic of 2nd go:

[artistpaul]

Hi Guys & Gals


I have perfected IMHO what constitutes a classic Vindaloo recipe over the past year, including the best suited choice of base from our site also.

It will work perfectly with your own choice of precooked chicken / lamb  tikka or regular precooked chicken or meat or lamb from any of the well tried and proven precooked recipes on this site

Ive just undergone extensive surgery recently so typing a major recipe with cooking instructions is a challenge at the mo but I will try to do so over the coming week as Im getting stronger daily.

It is a killer recipe IMO, I no longer buy BIR Vindaloo takeaway as a result.

So please bear with me as it will be worth the wait, again in my opinion and Im F**** hard to please believe me.

 It has full red oil separation etc on the plate and doesnt look like or taste like just an upchillied Madras.