Pages1

Author Topic: Bir vindaloo  (read 6,826 times)

AI Summary
The discussion centers around the characteristics of a traditional BIR vindaloo, with participants debating whether it is essentially a madras with added chili powder and the role of vinegar in the dish. While some agree that vinegar is a component of the traditional Goan vindaloo, others emphasize that the core flavor comes from the technique of cooking the chili powder. Overall, there is a consensus that while vinegar is present, the preparation and flavor profile can vary significantly among different cooks.

0 Members and 1 Guest are viewing this topic

Offline Donald Brasco

  • Head Chef
  • ***
  • Posts: 204
Bir vindaloo
« on: June 03, 2019, 09:50 AM »
Is a traditional BIR vindaloo really a madras with extra chilli powder added?  Does vinegar play any role?

I was hoping this video from Latif would shed some light, but he
Logged

Offline mickyp

  • Spice Master Chef
  • *****
  • Posts: 518
Re: Bir vindaloo
« Reply #1 on: June 03, 2019, 12:44 PM »
After watching a couple of his videos I don
Logged

Offline Peripatetic Phil

  • Genius Curry Master
  • Contributing member
  • **********
  • Posts: 8,532
  • Location: Trezaise, Cornwall
Re: Bir vindaloo
« Reply #2 on: June 03, 2019, 01:04 PM »
There is definitely vinegar in the traditional Goan dish, but I do not believe that it plays any r
Logged

Offline mickyp

  • Spice Master Chef
  • *****
  • Posts: 518
Re: Bir vindaloo
« Reply #3 on: June 03, 2019, 01:58 PM »
Some chicken 65 dishes use vinegar in the marinade others swap that for yoghurt, seems to me with Bir there are 247 ways of skinning a cat lol
Logged

Offline Peripatetic Phil

  • Genius Curry Master
  • Contributing member
  • **********
  • Posts: 8,532
  • Location: Trezaise, Cornwall
Re: Bir vindaloo
« Reply #4 on: June 03, 2019, 02:22 PM »
Yes, I wasn't intending to suggest that vinegar has no r
Logged

Offline fried

  • Spice Master Chef
  • *****
  • Posts: 743
Re: Bir vindaloo
« Reply #5 on: June 03, 2019, 08:13 PM »
It has its role in my BIR vindaloo, done in my kitchen in France...
Logged

Offline Peripatetic Phil

  • Genius Curry Master
  • Contributing member
  • **********
  • Posts: 8,532
  • Location: Trezaise, Cornwall
Re: Bir vindaloo
« Reply #6 on: June 03, 2019, 09:13 PM »
Logged

Offline fried

  • Spice Master Chef
  • *****
  • Posts: 743
Re: Bir vindaloo
« Reply #7 on: June 04, 2019, 06:08 PM »
No, much simpler these days though still using cider vinegar. I was going to write something longer but saw we'd already done the discussion in the recipe you linked.

Good tip on the Morrissons Volcanic vindaloo, I picked up a couple when I was visiting family, not bad for 2 quid....didn't taste anything like any other vindaloo I've eaten either. Still have the Phall to go.
Logged

Offline JonG

  • Head Chef
  • ***
  • Posts: 108
Re: Bir vindaloo
« Reply #8 on: June 13, 2019, 07:07 AM »
In a BIR I think a vindaloo IS effectively a madras with extra chilli powder, because the core flavour of the vindaloo comes from scorching the chilli powder in the early stir fry stage. In other words it (the chilli powder) is not just there to raise the heat level, it
Logged
Pages1