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

[JerryM]

70s vindaloo is for me quite different to the vindaloo of today which now seems to be just a hotter version of madras.

in the new year i'd like to have a crack at mastering this dish.

would appreciate thoughts. i particularly feel i don't know enough about how to approach the mix powder or "spicing".

My TA menu lists the dish, "involving greater use of spices, garlic, ginger and black pepper to produce a hot taste".

i must admit i have never ordered the dish from the TA as for several years including visits to my beloved Dilshad have always disappointed. obviously as a starting point i'm going to have to order this TA and see if i can get the chef chatting.

[peterandjen]

Definition of Vindaloo.....
http://www.indiacurry.com/faqterms/whatvindaloo.htm
Various Vindaloo links.....
http://www.google.com/custom?domains=www.Indiacurry.com&q=+vindaloo&sitesearch=www.Indiacurry.com&sa=Google+Search&client=pub-2030176262852400&forid=1&ie=ISO-8859-1&oe=ISO-8859-1&cof=GALT%3A%230000FF%3BGL%3A1%3BDIV%3A%23FF9900%3BVLC%3A0000FF%3BAH%3Acenter%3BBGC%3AFFFFEC%3BLBGC%3AFFFFEC%3BALC%3A0000FF%3BLC%3A0000FF%3BT%3A880000%3BGFNT%3A0000FF%3BGIMP%3A0000FF%3BFORID%3A1%3B&hl=en
Very good curry resource site....
http://www.indiacurry.com/
Hope these help. There's a good amount of info here for how vindaloo has altered over the years, and recipes to go along with the progress. Its one of my favourite curry sites and vary usefull.
I have used the recipes off the site before, one of my favourites is a recipe for Biryani and is very good.

[JerryM]

peterandjen,

many thanks - will have a read up over the hols.

it's this sort of blinkers off help i'm in need of. i see this dish as either very simple or very difficult to master.

there are very few BIR dishes that really perplex me on how they are made but this is one of them for sure.

it has such a depth and width of flavour that you feel every spice that exists must be used in it.

i've just picked up on Masala Marks AIR version and that looks interesting too.

http://www.curry-recipes.co.uk/curry/index.php?topic=4950.msg47456#msg47456

[Stephen Lindsay]

Jerry

I seem to remember that Bruce Edwards first Curry House Cookery article mentioned that he got some sauce analysed by a chemist and that there was tarragon in it!

[Secret Santa]

70s Vindaloo is for me quite different to the Vindaloo of today which now seems to be just a hotter version of madras.

As you know Jerry we're on the same wavelength when it comes to Vindaloo. It never was just a hotter madras.

You really, if you haven't already, have to try making one with Bassar masala.

Now you can't use just any old bassar for this, it has to be one with mustard oil (NOT mustard powder) in it. You'll know that it has for two reasons. First it'll say so on the packet  ;D and second, it feels greasy to the touch.

Believe me Bassar powder mixes are not all the same, any more than a typical curry powder is, and the one with mustard oil just seems to work in a Vindaloo. In fact technically if it doesn't contain mustard oil it really isn't a Bassar masala.

These are my absolutes when I think of a vindaloo (BIR style)

Bassar masala
asafoetida
lots of GG paste
lots of black pepper
at least four teaspoons of ordinary chilli, but preferably extra hot chilli powder
absolutely no extra tomato at the curry cooking stage

[PaulP]

Hi SS,

I've got some bassar masala that seems to fit your description i.e. mustard oil in it, red in colour and pretty hot to the taste.

How much would you recommend putting in a Vindaloo style dish please?
To date I've never used the stuff.

I totally agree that an old style vindaloo is not just a hotter madras and I never used to see potato in the ones I was eating 25 years ago.

Paul

[Peripatetic Phil]

You really, if you haven't already, have to try making one with Bassar masala.

Now you can't use just any old bassar for this, it has to be one with mustard oil (NOT mustard powder) in it. You'll know that it has for two reasons. First it'll say so on the packet  ;D and second, it feels greasy to the touch.

Believe me Bassar powder mixes are not all the same, any more than a typical curry powder is, and the one with mustard oil just seems to work in a Vindaloo. In fact technically if it doesn't contain mustard oil it really isn't a Bassar masala.

"Well I'll go to foot o' our stairs !"  Thank you, Santa : I never knew that there were multiple Bassar curry masalas.  I have just rushed off to the bulk spice cupboard to check, and mine is "Al Noor" : listed ingredients -- chilli powder, coriander powder, turmeric powder, mustard oil, fenugreek leaves, cumin powder, bay leaves, mustard seeds, cardamom powder, cinnamon powder, black pepper powder, cloves, fenugreek powder, nutmeg powder.  I wouldn't have described it as "greasy to the touch", but I must confess I normally handle it with a teaspoon, not with bare hands !

** Phil.

[joshallen2k]

SS - I've seen basaar masala in my indian grocery. Not sure if its the oil-laden type, but they have so many varieties of masalas, I'm sure I will find.

Questions: how much basaar do you use? Does this replace the usual spice mix, or as well as? Any how much asafoetida and when?

Cheers,
josh

[JerryM]

Stephen,

i'll park the tarragon for the moment. not for being batty but i want to get to ball park 1st. there could well be something like a herb in the dish.

interesting thought - many thanks.

Secret Santa,

the variety of bassar ie mustard oil version is something i was not aware of. i have, "King of Spice" - it just lists mustard as ingredient. i can't work out if it is mustard oil as it lists edible oil too and which is confusing as the powder does feel greasy to the touch and looks sort of lumpy/sticky together. ps the King of Spice is the extra hot version although it's not really hot (marketing ploy).

i will look out for the mustard oil bassar version but i doubt it can be bought inside the EU.

i have not tried bassar in vindaloo. in fact upto trying it in Phil's Bombay i had only really used it in the 976bar Kashmiri dish.

i too do think it is the mix powder of the past - or if not remarkably close.

the list of must haves is much appreciated. the asofotida is out for me having tried it once before. i like the idea of lots of g/g and black pepper. i think the chilli powder may not be used - i'm leaning towards ashoka green chilli paste.

the missing part of the recipe for me is - i think there must be a sauce which is where the magic is done in terms of getting that depth of flavour. i'm going to start with the ashoka south Indian garlic sauce as a starting point. call it a green chilli sauce.

the only real question i have is whether there is the dreaded vinegar in the dish. going on nothing more than recollection i think not. if it is then it's a very small player.

i'm going to get vindaloo from my local TA in the hope of getting some further clues. not purchased a vindaloo for a very long time. i will need to ask before purchase how it differs from a madras (of course).

http://www.curry-recipes.co.uk/curry/index.php?topic=3908.msg35388;topicseen#msg35388

[JerryM]

was giving some thought on this vindaloo recipe - re the idea of vindaloo paste. got onto to thinking about how i made curry before KD1.

i had a "pass me down" recipe which i think was essentially the traditional method of making curry in a pot. for info: caramelise 1 lb chopped onion in butter, add meat, add 1 tsp curry powder, add 1 off tin toms, add water, cook in oven for 2 hrs.

what i do remember is buying a jar of curry paste - this improved the dish no end.

what i'm getting at is that adding some form of caramelised paste is something that did exist at the time and is not a recent BIR invention.

(re panpot's post,  http://www.curry-recipes.co.uk/curry/index.php?topic=5167.msg50435#msg50435)