Ok, I've tried the simple Madras/Vindaloo recipe as posted by Pete, the one he part cooked in a BIR.
100% success - absolute carbon copy of a decent BIR Madras/Vindaloo. Everything was right about it - taste, looks, smell. Perfect. BIG respect for Pete for this.
As far as I'm concerned, the hunt for a BIR Vindaloo is now over. We know how to do it. I'd advise EVERYONE who has not tried this recipie to try it asap. It's PERFECT.
Kris Dhillon base used. For the tomato paste I used tomato puree with a little bit of water to thin it a bit. I'll try tomorrow with creamed tomatoes, I bet any money they'll work fine. For the ginger/garlic paste I used a ratio of about 3:4 ginger to garlic, and it was fresh - so its not important to leave it go green/blue overnight. I cooked with bog stadnard oil - so as far as I'm concerend skimmed oil is not a requirement for this. If your garlic/ginger the right consistency, with enough moisture, then you can stir fry it for a good 2 mins or so at max heat without it burning.
One tip - this applies to ALL our BIR cooking.
In a resturant, the base is sitting next to the chef, ready to be added to the pan. ie, it is at room temperature - and a warm room at that. The temp in a BIR kitchen is probablt not far off 30degrees. I bet a lot of us take our base out of the fridge, then add it in - meaning we are putting it into the pan when it is about 4 degrees, a LOT colder than in a BIR. This will cool the pan right down, and prevent you from maintaining the sky high temperature that BIR chefs achieve.
So - my tip is to warm your base up before you start cooking. I put mine in a pan and heaty it it gently to the point of simmering, then take it off. This means that its going into my pan hot, and its not bringing down the sizzling temps that we need.
Well done Pete.
Topic: Big respect to Pete - BIR Madras/Vindaloo has now been nailed. (Read 23623 times)