Topic: Vegetable Vindaloo demo

[adamski]

Dont give up on Cornwall, several times I've taken the familly to Cornwall and there is a superb indian called the Taj Mahal (unoriginal I know) in Penzance that does fantastic BIR food, always packed and the take-aways are so good.

Just to add my parents live near a heavily populated indian comminity in Ilford, and there are some very good indian food shops, one of which makes up a real proper batch of lamb biryani, none of the veg curry rubbish, but some lovely rice cooked with lamb and spices, so much nicer than the BIR copy.

[DARTHPHALL]

Thanks Adamski for your faith in.... Cornish Curries !!!

[pete]

Thanks Adamski for your faith in.... Cornish Curries !!!

Hi Darth
? ? ? ? ? ?I'm not putting down Cornish Curries
I lived there for five years and there were loads of brilliant meals
It was just one restaurant I didn't like
It was supposed to be a special event, with a special meal and it wasn't!
The only thing in it's favour, was that is wasn't greasy
I have had a few bad experiences in Nottingham too
The worst was a curry that one of my kids brought home
I reckon a quarter of it's volume WAS oil
It had a very rancid taste too
That place has closed now

Dont give up on Cornwall, several times I've taken the familly to Cornwall and there is a superb indian called the Taj Mahal (unoriginal I know) in Penzance that does fantastic BIR food, always packed and the take-aways are so good.

Hi Adamski
? ? ? ? ? ? ? ? I still go to Cornwall fairly regularly
I really like Penzance, I've got cousins who work and live there
I flew to the Scilly Ilse from Penzance, and have been on the Scillonian a few times too
I don't think serving curries on that boat would be a good idea!
I hope I can check the Taj Mahal out, one day.

[DARTHPHALL]

Pete.
There is a Curry house in ST Austell (Cornwall) that sounds like the Indian Cottage (bloody horrible,dry,the Biryani is a bit like eating a Haggis !! ). ;D

All the best for the Christmas season........DARTHPHALL.....

[haldi]

I spent a couple of hours with an old friend
He is the owner of a local takeaway
He was one of the first chefs, who allowed me into their kitchen
Such a lovely bloke
Apart from general chat, we discussed cooking methods and techniques
He was most emphatic about not using old oil for curry bases
I told him I was doing that, and he was most alarmed
He only uses fresh oil in his base, but skims it off, at the end for cooking the curries.
He was aware of places, which use old oil, so it does go on
I guess it isn?t a healthy idea

His takeaway had just finished making up a new base
The greater portion is kept in the fridge and will last several days
They take whatever is needed, every so often
I stood next to him as he prepared a vegetable Vindaloo for me
The man is a genius
With such simple ingredients, he made a masterpiece
And what aroma came from that frying pan
A splash of Curry Gravy oil and some ginger/garlic puree
Stir stir stir
Then add a large spoon of tomato puree
Constantly  stir and flatten across the pan for a couple of minutes
Then a 1/3 rd  spoon of spice mix and 1 large pinch of salt
Stir all together for a minute
Stir stir stir and a ladle of curry gravy
At this point the aroma was fantastic
In go a few pre cooked vegetables (potato, courgette, carrot, broccoli, cauliflower)
Mix it all up then add some deep fried okra and aubergine, and fresh sliced mushroom
Stir in, add some more curry gravy
Add a pinch of dried fenugreek leaves and a pinch of fresh coriander
All the time he was stirring the pan
A little more curry gravy
Simmer without stirring for five minutes and it?s ready
As anticipated the curry was absolutely amazing, and I felt better because I knew all ingredients used were fresh

[jimmy2x]

i buy my onions loose, which makes me think perhaps i might be using spanish variety. im wondering if anyone can tell me how to know the diffrence? Are spanish onions the big round large ones and any others are ok to use?

thanks in advance

[haldi]

i buy my onions loose, which makes me think perhaps i might be using spanish variety. im wondering if anyone can tell me how to know the diffrence? Are spanish onions the big round large ones and any others are ok to use?

thanks in advance

I don't think it matters what onions you use
Onions vary in flavour and size throughout the year
Depending what's imported from where, or local suppliers
Any onion (except maybe red and spring onions) is good for a base
Raw is a different story

[Stephen Lindsay]

I've recently made Bruce Edwards base two weekends in a row, one made with large Spanish onions and the second made with cheap small onions from Tesco. I really couldn't tell the difference - both bases tasted the same.