Topic: North Indian Special (vindaloo strength)

[976bar]

Hi Abdul,

I think you'll find it's the Tandoori Masala that gives the reddish colour obviously helped along by the tomato puree

[curryhell]

Hi Curryhell,

I always brown the edges of Onions and Peppers when cooking for an Indian dish, it gives it more flavour

I think i'll make it standard practice as well 976.  It certainly will add  additional flavour.

[curryhell]

Pictures look lovely, i wanted to ask, did you use food colouring?

I have read the recipe and there has not been any food colouring mentioned but it looks quite red and I would like to know whether it is because of the chilli powder and tomato puree.

Thank you,

Abdul

Not sure whether the question was directed at me or 976 Abdul or both.  I didn't use food colouring but as 976 said the tandoori massala may add some redness, although only one tsp was used when i produced the dish for the second time.  Probably more due to the tomato paste and chilli powder used in my version.   I'm not sure if Ramirez added any.  One BIR I've had this dish from certainly adds food colouring to this dish, unnecessary in my option.

[Ramirez]

I didn't use food colouring in mine - the redness probably comes from the tomato puree and tandoori masala (which will contain food colouring).

[madmatt]

Hiya CH,

Made this last night, with the only difference from the original recipe being I used 2.5 tsp Deggi Mirch chilli powder.

It was very nice, and about vindaloo heat, if not more.

Thanks for the recipe.

Matt

[Razor]

Hi CH,

I'm going to give this a try tonight.  I will opt for the 2 tbsp of chilli powder rather than the 4 : (I know my limits) Just on the tandoori masala, you say that you use your own but any will do! Do you have a recipe for your own available as I would like to be true to the dish.  I do have some Rajah TM but, it always has a garam masala hint to it, which I don't always want in a dish.  I think Cory Ander uses the Bruce Edwards TM recipe which does contain some red food colouring, and was wondering if you were using the same?

Before I start anything though, have you settled on this recipe now (updated version)

The mango Chutney, I only have 'Pataks Sweet Mango Chutney' in, will that be ok?

Concentrate Tamarind, I have a bottle of Maggi Tamarina, would that be ok if I upped to 1 tsp?

Ray

[curryhell]

Hiya CH,

Made this last night, with the only difference from the original recipe being I used 2.5 tsp Deggi Mirch chilli powder.

It was very nice, and about vindaloo heat, if not more.

Thanks for the recipe.

Matt

Hi Matt.  Now that looks pretty damn good.  Thanks for trying the recipe.  The chilli content is entirely down to the individual.  Just because i like gunpowder, doesn't mean everybody else will  .  Glad you enjoyed it.   Rice looks good too ;D

[curryhell]

Hi CH,

I'm going to give this a try tonight.  I will opt for the 2 tbsp of chilli powder rather than the 4 : (I know my limits) Just on the tandoori masala, you say that you use your own but any will do! Do you have a recipe for your own available as I would like to be true to the dish.  I do have some Rajah TM but, it always has a garam masala hint to it, which I don't always want in a dish.  I think Cory Ander uses the Bruce Edwards TM recipe which does contain some red food colouring, and was wondering if you were using the same?

Before I start anything though, have you settled on this recipe now (updated version)

The mango Chutney, I only have 'Pataks Sweet Mango Chutney' in, will that be ok?

Concentrate Tamarind, I have a bottle of Maggi Tamarina, would that be ok if I upped to 1 tsp?

Ray

Hi Ray.  Hope i'm not too late in replying.  I am kind of settled on the recipe now, having tried mine side by side with the leftovers from a meal in the restaurant the other week.  I thought mine was better . Will be carrying out this comparison again very shortly just to make sure. I think something must have gone wrong ;D.  Anyway, the only real change, an oversight by me when i first tried to emulate the dish, was to omit the chopped onion. I will update the recipe.  Add half a chopped / diced onion after frying the garlic / ginger (another cock up, didn't have any ginger  in my first attempt) and cook till soft then carry on with the rest of the recipe.  The mango chutney you have is perfect for the job. It's what i use.  I did try ordinary and found that it made the dish a bit tart and not as tasty.  I do puree the chutney down with some water though so that it is just pourable.  That is why i use three tsps.  Not pureed i would use 2 tsps.  Re the tamarind, i wish i could get the more liquid variety rather than the tar looking stuff.  I think a tsp will be fine given that the concentrate is labelled "triple concentrate" and i have now reduced what i add to a 1/4 tsp.  Hope this helps.  It'll give you something to read while i dig out my TM recipe and type it up for you.

[curryhell]

This is the TM i use.  I find it very tasty but not overpowering and is a good all rounder. Probably no better than some here though

Tandoori Masala
Ingredients:
Method:
Mix the ingredients and store in an airtight container.

3 tablespoons Ground Coriander
3 tablespoons Ground Cumin
3 tablespoons Garlic Powder
3 tablespoons Paprika
5 teaspoons Ground Ginger
5 teaspoons Mango Powder
5 teaspoons Dried Mint
3 teaspoons Chilli Powder
1 teaspoon Red Food Colouring Powder

Can't remember  where i got this from and who deserves the credit but it works for me

Good luck with the NIS  Ray, hope you enjoy the dish.  It ranks as one of my personal favourites and i don't need all finger of one hand to count them. Look forward to your feedback and the pics soon.

[jb]

'having tried mine side by side with the leftovers from a meal in the restaurant the other week.  I thought mine was better'

Blimey curryhell if you have achieved that I've definitely got to give this one a go!!! Went to Spices last week had NI Special amongst other things it was fantastic(couldn't quite manage phall strength though!!)