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

[JerryM]

solarsplace,

yes - i've added in the josh and chewytikka suggestions: more chilli powder, green chilli, less puree  (not convinced), add whole cumin, black pepper.

as for rogan josh and dopiaza - dishes i live very much but i can't cook either so parked for the mo.

i now think the answer is in a green chilli paste and going to work on this for a while 1st. i know ashoka make just plain green chilli paste but if a few additions make it a sticking plaster for me then why not.

ps not tried the Taz base - i need oil at dish frying and too much oil in total is no good on taste.

[Les]

Just as a point of interest, tradinational vindaloo was never made with potatoes, So don't know how potatoes ever got in their in the first place
see link

http://en.wikipedia.org/wiki/Vindaloo

[Curry Barking Mad]

Just as a point of interest, tradinational vindaloo was never made with potatoes, So don't know how potatoes ever got in their in the first place
see link

http://en.wikipedia.org/wiki/Vindaloo

I was told by a chef that it was for no reason other to enable a waiter to tell the difference between a Madras and a Vindaloo.
Regards,
Mick

[Peripatetic Phil]

I was told by a chef that it was for no reason other to enable a waiter to tell the difference between a Madras and a Vindaloo.

Nice theory, but I can't help feeling that the "aloo" element of "Vindaloo" is also involved, even though we all know that "Vindaloo" <= "Vinh d'alho" ("wine of garlic") and that the "aloo" (= "potato") element is pure coincidence ...

The following quotation provides some interesting insights, particularly on the benefits of adding potato to absorb the extra vinegary taste :

[quote author=http://bridgetkumar.wordpress.com/2010/11/03/vindaloo-

[PhilUK]

I agree with Phil.
I have a 70yr old curry book with a vindaloo recipe in it-It claims Vindaloo(also called Bindaloo)was made by Portuguese settlers in Goa.
It calls for steeping the meat(usually pork, but beef and duck can be used)in vinegar solution overnight-apparently it wont go off and can be kept in the solution for up to 3 days.
I suppose this was a good way of keeping meat edible given the heat and lack of refrigeration.
ill post the recipe if anyone is interested.
Phil (The other Phil)

[Curry Barking Mad]

I was told by a chef that it was for no reason other to enable a waiter to tell the difference between a Madras and a Vindaloo.

Nice theory, but I can't help feeling that the "aloo" element of "Vindaloo" is also involved, even though we all know that "Vindaloo" <= "Vinh d'alho" ("wine of garlic") and that the "aloo" (= "potato") element is pure coincidence ...

The following quotation provides some interesting insights, particularly on the benefits of adding potato to absorb the extra vinegary taste :

[quote author=http://bridgetkumar.wordpress.com/2010/11/03/vindaloo-

[Peripatetic Phil]

Not arguing with you, Mick, just floating alternative possibilities 
** Phil.

[Curry Barking Mad]

Not arguing with you, Mick, just floating alternative possibilities 
** Phil.

No worries Phil, I didn't take it as such.
Its just that some chefs are none too complimentary about some of the waiting staff.
Regards,
Mick

[Peripatetic Phil]

No worries Phil, I didn't take it as such.
Its just that some chefs are none too complimentary about some of the waiting staff.

Ah.  So is it possible (do you think) that there is an element of irony in their explanation ?  (i.e., this isn't really how it came about, which no-one now remembers, but we pretend that it is because it illustrates just how thick some of our waiters are) ?

** Phil.

[JerryM]

pics of last weeks BIR dishes

my camera does not work well at night with the flash so pics don't look as good as real. i kept flash on for both pics so you get a proper comparison - in terms of colour they looked pretty much identical except for the affect of the chicken in the vindaloo (which was not visible when viewed by eye).

i have my hot green chillies and looking forward to making start soon.

madras curry sauce


chicken vindaloo