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Author Topic: Beef and mushroom vindaloo  (read 4,651 times)

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The discussion centers around a beef and mushroom vindaloo recipe, with the original poster expressing satisfaction with the dish but questioning the necessity of using 75 ml of oil. Community members generally agree on the importance of oil in enhancing flavor, with suggestions to save excess oil for future use. Additionally, there is a conversation about portion sizes, with one member estimating the volume of the containers used for serving.

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Online Kashmiri Bob

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Beef and mushroom vindaloo
« on: January 10, 2013, 12:22 PM »
One from a couple of days ago.

Beef and mushroom vinders

Beef and mushroom vindaloo

Essentially CA's vindaloo recipe, made with c2go indian base and pre-cooked beef.  I slid in a couple of sliced fried white mushrooms towards the end of cooking.

Beef and mushroom vindaloo

Warmed up in the oven.  Very nice vinders indeed.  I wonder does the recipe really need 75 ml of oil?  I might use less next time.  There again, I might not. Also, why is my portion size not bigger?  Must check the volume of these trays.

Rob  :)
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Offline stevejet66

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Re: Beef and mushroom vindaloo
« Reply #1 on: January 10, 2013, 12:31 PM »
Look's awesome mate,  i usually use about one chef's spoon of oil, not sure how many ml that would be.
But look great anyway.
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Offline h4ppy-chris

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Re: Beef and mushroom vindaloo
« Reply #2 on: January 10, 2013, 02:07 PM »
Rob, That looks yum mate. Don't cut back on the oil, that oil is gold. spoon it off in to a jar and put it in your fridge, add 1/2 chefs spoon to your next curry (any curry) When you heat the 2 oils instant BIR smell  ;)
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Offline RubyDoo

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Re: Beef and mushroom vindaloo
« Reply #3 on: January 10, 2013, 03:40 PM »
Chef spoon 'normally' around 30ml  = 2 x tbs ?

Nice idea also Chris using a splash of salvaged tasty goodness to start the next meal.
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Online Kashmiri Bob

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Re: Beef and mushroom vindaloo
« Reply #4 on: January 10, 2013, 07:48 PM »
Quote from: h4ppy-chris on January 10, 2013, 02:07 PM
Rob, That looks yum mate. Don't cut back on the oil, that oil is gold. spoon it off in to a jar and put it in your fridge, add 1/2 chefs spoon to your next curry (any curry) When you heat the 2 oils instant BIR smell  ;)

Nice one Chris! Will make a sauce or two and retrieve the essence.

Rob  :)
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Offline curryhell

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Re: Beef and mushroom vindaloo
« Reply #5 on: January 10, 2013, 08:44 PM »
Yet another fine looking curry gotg  :P :P.  That was the final straw >:(.  I've now ordered my TA ::)
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Offline RubyDoo

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Re: Beef and mushroom vindaloo
« Reply #6 on: January 10, 2013, 08:53 PM »
Quote from: getonthegarabi on January 10, 2013, 12:22 PM
Also, why is my portion size not bigger?  Must check the volume of these trays.

Rob  :)
They look like a little over 600 ml TA containers to me so you portion may not be that well out based on a portion being roughly 300 ml base but well reduced plus meat and any other solids. I may of course be off the mark.  ;)
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