Topic: Chicken Vindaloo (Over singed) - Zaal - Az - Cooking Lessions

[solarsplace]

With reference to: http://www.curry-recipes.co.uk/curry/index.php?topic=7714.0

Parental advisory - mild to moderate language.

Please find below for your viewing pleasure an example of not moving fast enough in the BIR kitchen and over singeing your spices. As you can see, there is a need to be 'at one' with your particular stove and pan temperatures.

Restaurant Chicken Vindaloo

[curryhell]

Well done Russ.  i can see why your singeing was rapid.  The singeing happen then the tomato paste was added, different to the way the phall was made.  You obviously had less time to stop everything overdoing whereas i had moisture already in the pan to help.  Keep at it mate.  Good video.  Cruel bunch, aren't we? ;D

[JerryM]

Solarsplace,

was the later tom puree addition a mix up or the standard vindaloo method. if standard then going to be very hard to judge the amount of singe.

[curryhell]

Solarsplace,

was the later tom puree addition a mix up or the standard vindaloo method. if standard then going to be very hard to judge the amount of singe.

I believe it was fully intentional Jerry .  Az is standing there watching in the run up to and at the crucial point and you can hear him saying "you've got to be quick". So he's aware of the potential for things to go horribly wrong

[JerryM]

curryhell,

many thanks - intrigued now to try both the Zaal vindaloo and the phall (but at vindaloo hot) to compare the difference in technique. given the risks as you say would not be done without reason. one to go on the to do list.

in the past i'd picked up that the longer the spice is cooked the darker the final curry becomes. i'd connected this with say bhuna type dishes and not madras derivatives which i see as red.

[ELW]

curryhell,

many thanks - intrigued now to try both the Zaal vindaloo and the phall (but at vindaloo hot) to compare the difference in technique. given the risks as you say would not be done without reason. one to go on the to do list.

in the past i'd picked up that the longer the spice is cooked the darker the final curry becomes. i'd connected this with say bhuna type dishes and not madras derivatives which i see as red.

I found this yesterday when cooking, with no kashmiri used to colour a bhuna, its still much darker than a standard curry. The base reduction to give me a thick sauce was also turning dark very quickly

edit-the singeing & initial cooking looks easier in a slightly smaller pan than i use (26cm ali) on a big flame?
ELW

[curryhell]

curryhell,

many thanks - intrigued now to try both the Zaal vindaloo and the phall (but at vindaloo hot) to compare the difference in technique. given the risks as you say would not be done without reason. one to go on the to do list.

in the past i'd picked up that the longer the spice is cooked the darker the final curry becomes. i'd connected this with say bhuna type dishes and not madras derivatives which i see as red.

Will be interesting to hear of the comparison.  I certainly am not going to try it just yet until i get somewhere near close with my phall.   At the moment it would be  a guaranteed BURN .  It kind of amazes me how you can get a different result with virtually the same ingredients but added at a different stage of the recipe.

I certainly agree Jerry about the colour changing depending on the length of time the spice is fried for.  When i watch the vindaloo vid last night i was surprised at the sequence of events like yourself.  But reviewing the vid you can see that it is exactly how Az wants it done.

I know we pulled Solarsplace's leg about his vindaloo but i did try it.  Yes the spices were singed a fraction more than desired, or not quenched in sufficient time, whichever way you want to look at it, but the curry was perfectly edible and i have had phall's and vindaloos with that taste.  Az did say it wasn't burnt.  I just put it down to Russ being braver than I was ;D

@ Solarsplace,  was that a sneaky bit of garlic that went in the pan before you added salt, mix powder and chilli or was it ginger / garlic paste???

[curryhell]

curryhell,

many thanks - intrigued now to try both the Zaal vindaloo and the phall (but at vindaloo hot) to compare the difference in technique. given the risks as you say would not be done without reason. one to go on the to do list.

in the past i'd picked up that the longer the spice is cooked the darker the final curry becomes. i'd connected this with say bhuna type dishes and not madras derivatives which i see as red.

I found this yesterday when cooking, with no kashmiri used to colour a bhuna, its still much darker than a standard curry. The base reduction to give me a thick sauce was also turning dark very quickly

edit-the singeing & initial cooking looks easier in a slightly smaller pan than i use (26cm ali) on a big flame?
ELW

Maybe it is easier to control the whole process with a smaller pan because you have less surface area to work the spice and therefore have greater control.  Just a thought :

[solarsplace]

@ Solarsplace,  was that a sneaky bit of garlic that went in the pan before you added salt, mix powder and chilli or was it ginger / garlic paste???

Hi curryhell

I believe that there was no deliberate G or G&G added to the Vindaloo. I think that spoon had a tiny bit of Bhuna or similar gravy clinging to it and it was that causing the initial sizzling.

Cheers

[solarsplace]

Solarsplace,

was the later tom puree addition a mix up or the standard vindaloo method. if standard then going to be very hard to judge the amount of singe.

Hi Jerry

I'm not really sure about what the question means, please can you re-phrase?

Thanks