Topic: North Indian Special (vindaloo strength)

[Razor]

Hi CH,

Brilliant, and thanks for the reply and the TM mix.  It's come a little too late for me tonight (I have my Jal Frezi on the go as I type) but no worries mate.  I will do it tomorrow night.  I didn't have any chicken tikka in anyway, only normal pre cooked stuff.

I'll try to get to grips with my camera too and take a few snaps.

Ray

[curryhell]

'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!!)

That's why i said i need to repeat the test .  Maybe i was influenced by the Leffe i had drunk ;D.  They achieve the phall strength by frying dried red chilli, grinding them and adding it to my dish.  It gives it  a distinct aroma and taste.  I was impressed with my efforts though but it would be great to get your opinion as you know only too well the basic taste i am after ;D  To get a thumbs up from you jb would be the icing on the cake really

[curryhell]

Hi CH,

Brilliant, and thanks for the reply and the TM mix.  It's come a little too late for me tonight (I have my Jal Frezi on the go as I type) but no worries mate.  I will do it tomorrow night.  I didn't have any chicken tikka in anyway, only normal pre cooked stuff.

I'll try to get to grips with my camera too and take a few snaps.

Ray

Sorry Ray,  Didn't get home till late tonight.  Enjoy that jalfrezi of yours.  Chick Tikka is a must with the NIS dish as it seems to enhance the flavour even more.  Maybe we'll have  a blow by blow critique with evidence tomorrow  ;D

Dave

[Razor]

Hi CH,

Chick Tikka is a must with the NIS dish as it seems to enhance the flavour even more

My thoughts too, and I will use blades recipe like you do, even though I do have my own.

My mate, fat Paul, who usually eats a stinking hot Vindy, is coming around tomorrow night for his usual 'free' monthly feed.  Now I'm not even gonna try and get an indication of how good it is from him because, to be honest, I could deep fry a whole potato smothered in chilli powder and he would still say that it was awesome (he's a proper dick lol) but, if I do eventually wimp out of finishing the dish, I know he will scoff it like there's no tomorrow.  I will have a wimpy madras on standby ha

I'm really looking forward to doing it now, and wished I'd have waited for your response.

Ray

[curryhell]

Hi CH,

Chick Tikka is a must with the NIS dish as it seems to enhance the flavour even more

My thoughts too, and I will use blades recipe like you do, even though I do have my own.

My mate, fat Paul, who usually eats a stinking hot Vindy, is coming around tomorrow night for his usual 'free' monthly feed.  Now I'm not even gonna try and get an indication of how good it is from him because, to be honest, I could deep fry a whole potato smothered in chilli powder and he would still say that it was awesome (he's a proper dick lol) but, if I do eventually wimp out of finishing the dish, I know he will scoff it like there's no tomorrow.  I will have a wimpy madras on standby ha

I'm really looking forward to doing it now, and wished I'd have waited for your response.

Ray

 ;D ;D Now that made me smile Ray. But if you cook the dish to the normal strength which is medium you won't end up feeding it to your mate (he's a very lucky fella by the way  ).  NIS is a  medium dish it's just that my local made it very hot for me.  I'd sooner you scale the chilli down to what you would normally have and enjoy the flavour of the dish than have it how i like it and not get the benefit of the flavour.   I'd much sooner have an honest opinion on a dish with one/two tsp of chilli that can be appreciated than a vague recollection from someone whose mouth was on fire after three mouthfulls.  The chilli / heat content can vary but the flavour of the dish remains.  Chilli heat is just  a personal thing.  Whatever you do, i look forward to your feedback mate.  Hope you enjoy 

[natterjak]

Just wondering if this dish bears any relation to the Rajasthani Special which my favourite local takeaway has added to their menu.  It's described as follows:

Chicken, lamb OR prawn. A Northwest Indian speciality, cooked with ginger, garlic, whole red chillies, tomatoes, green pepper & a touch of fresh coriander, creating an exotic hot & spicy flavour

[curryhell]

Just wondering if this dish bears any relation to the Rajasthani Special which my favourite local takeaway has added to their menu.  It's described as follows:

Chicken, lamb OR prawn. A Northwest Indian speciality, cooked with ginger, garlic, whole red chillies, tomatoes, green pepper & a touch of fresh coriander, creating an exotic hot & spicy flavour

That sounds pretty close.  One restaurant describes it as "Fairly hot cooked with garlic, herbs, green chillies and sour spices".  Give it a go.  Your local TA may not see you so often then ;D

[bamble1976]

Hi Curryhell

Will be having a go at this this weekend.  Have you tweaked the recipe anymore yet or are you fairly much happy with it as is at the moment?

Regards

Barry

[curryhell]

Hi Curryhell

Will be having a go at this this weekend.  Have you tweaked the recipe anymore yet or are you fairly much happy with it as is at the moment?

Regards

Barry

Hi Barry.  I have made some minor tweaks to the recipe.  I don't want to post them until i think i am there though as i have already posted one revision.  I will PM them to you if you wish or just go with the first revision with the changes highlighted in red.
Look forward to hearing your views on it mate.

[bamble1976]

Hi Curryhell

Made this last wkd.  I have never had a north indian special so nothing to go on.

First thoughts........bloody hot   I am usually a madras/mild vindaloo man but i thought I would try exactly to spec.  Next time I will half the chilli powder.

Secondly the taste.  A lovely sweet curry with no hint of the tamarind or mango chutney on its on with the flavours blending well.  Also a more subtle sweetness than just adding sugar if that makes sense!

Finally, the tandoori masala was possibly a tad overpowering the dish?  I am not sure if this should be one of the forefront flavours?  It could also be my T.M (Rajahs)?

I will definitly be making again with my only changes being the chilli powder halved and T.M down to 0.75 tsp.

Cheers for a very nice recipe

regards

Barry

p.s. will post pics next time!