Topic: North Indian Special (vindaloo strength)

[curryhell]

Mine was that colour lots of red tikka with food colouring and tom paste and proably tried to make it too big so not so much reduction still couldnt fault the taste which is the main thing

Michael, you're saying yours was the same colour as Terramamba; dark brown, but in your picture it's orangey red
But as you say, it tasted good ;D

[Micky Tikka]

Sorry the colour was the same as the picture orangey but its a shame we cant compare tastes   

[curryhell]

Sorry the colour was the same as the picture orangey but its a shame we cant compare tastes   

Indeed it is Michael, smellyvison would be good but taste vision would be even better. ;D  Just writing up my curry2go base experience now and will post it shortly 

[DalPuri]

This is the same dish using an old digital camera Olympus C5050 zoom.
The top picture without flash was a closer representation of the actual colour.

Without flash





With flash

[curryhell]

Amazing DP.  My results would be the reverse of yours  Without the flash is how i would expect the look to be, a nice orangey red colour with full of promise  :

[fried]

Knocked this up last night on the spur of the moment. The missus usual objects to curry more than once a week, but I think she's getting addicted too. ;D

As a result I only had an hour to marinade the Tikka, the  results were excellent and the missus said it was the best curry I'd ever made.

I used about 2tsp chilli + 2tsp kashmiri chilli, I can't find the little green chillis in my area, so I had to make do with the larger milder North African variety. Used a bit of mango powder too. Beautiful. About a hot Madras strength.

Cheers for the recipe.

[curryhell]

Used a bit of mango powder too. Beautiful. About a hot Madras strength.

Glad you enjoyed it fried.  The Mrs is never wrong, is she? ;D Did you use the mango powder instead of tamarind / lemon or in place of the chutney

[fried]

I used lemon juice + mango chutney and a half tsp of mango powder. I couldn't say what difference it made, not having tried it before. In fact the only thing I ever use mango powder for is in making Tandoori masala.

[976bar]

I've been eating phalls and vindaloos for more years that i care to remember.  Whilst at one of my favourite restaurants a few months back the manager said i should try something different for a change but with added heat to my liking of course.  I agreed and he chose the North Indian Special.  I can say that  i haven't looked back since. Whenever  i dine in there now, it's my dish of choice.  Anyway, having some time on my hands today for a change, i thought I'd have a crack at creating something similar and share the results on the site.  I must say thanks to CA because his vindaloo recipe provided the starting point for today's experiment ;D.  I still need to make a couple of minor tweeks but this is pretty close.

Ingredients:

pre-cooked onions
- quarter of a large onion broken into its layers
- quarter of red or green pepper roughly chopped
- 3 chef spoons of oil (reduce to 2 if using base with high oil content ie. Taz's base)
- half tsp of fresh pureed garlic
- half tsp of mix powder

main dish
- portion of chicken tikka  ( i always use Blade's recipe - tikka par excellence!!)

- 2 tsp fresh pureed garlic
- 2 tbsp tomato paste (already diluted 50/50)
- 300ml curry base (CA's)
- 2 tsp spice mix (CA's)
- 4 tbsp chilli powder (or more to taste)
- 0.25 tsp tandoori masala  (my own blend but any will do)
- 0.5 tsp all purpose seasoning
- 3 tsp pureed mango chutney
- 1 tbsp lemon juice
- fresh chopped coriander (to taste)
- 5 fresh chillies (finely chopped)


Method:

- Heat oil in suitable pan
- Add half tsp garlic puree and fry for one minute
- Add half tsp of mix and fry for about 10 - 15 seconds
- Add onions and peppers
- Cook on low heat for 15 to 20 mins until soft
- Remove onions and peppers and put to one side and leave the spiced oil in the pan for the next stage
- increase the heat to medium and add 2 tsp of garlic puree  to the spiced oil and fry for a minute with continuous stirring (do not burn!)
- Remove from heat and add the mix spice, chilli and tandoori masala and chopped chillis
- return to heat and stir fry for 30 seconds continually stirring it
-  add tomato puree and  stir in and cook for about 30 seconds or so (do not burn!)
- Add a ladle of curry base and stir
- Continue to add the curry base, a ladle at a time, stirring occasionally as the water evaporates and the sauce thickens
- Add all purpose seasoning, mango chutney and lemon juice and stir in
- now add chicken tikka and precooked onions and peppers
- Continue to simmer, on medium heat, stirring occasionally, until the oil begins to separate (5 to 10 minutes)
- Add fresh coriander to taste

I hope someone tries it and enjoys it as much as i do.  Off to the pub now and looking forward to my supper when i get home later ;D

Hi CH

I keep coming back and back to this recipe which looks soooo good. But the only thing putting me off making this is the Mango Chutney, as I hate sweet curries.....

Have you ever made this without the Mango Chutney? If so what impact did it have on the dish?

I suppose I'm being a plonka here and should just make it without and see for myself.... 

[curryhell]

Hi Bob.  Look at the link below for the latest cut of the recipe.

http://www.curry-recipes.co.uk/curry/index.php?topic=5948.70

Spicy red onions are used which contains diluted mango chutney anyway.  So there is no need to add additional unless you want to, which you obviously wouldn't.  Make sure you use only 1 - 2 tbs of tomato paste already diluted.  My instructions in the final cut could be misinterpreted.  Diluting the chutney actually reduces the sweetness.  And no, i've never made it without.  It's like having beef without the yorkshire pud   Let me know how you get on if you decide to go for it