Well, mine is the "7th enhanced corrected edition" from 2008.

Translated from English by Wolfgang Glaser and Anke Kruppa, Inken-Kloppenburg Verlags-Service, Munich

Either its corrected (since lamb is better in a vindaloo anyways), or the translators dislike pork? Who knows?

Quote from: Phil [Chaa006] on June 10, 2016, 05:12 PM
Es ist Lammfleisch, nicht  Schweinefleisch, in der deutschen Kochbuch ?!

:-D

Yes (or should I say: Yep)

Page 89 reads: "Lammfleisch-Vindaloo, Goa" and then: "In Goa wurde und wird Vindaloo heute noch traditionell mit Lammfleisch zubereitet." (= In Goa a Vindaloo has been and is traditionally made with Lamb.)

Not quite.. it is original:



But it's the German edition as you can see.. but I can't see why they would convert to mutton for a German version :-) But it is.

Here are the ingredients for the paste. I hope it's okay to post it like this.

Serves 4 (freezes well)

15-20 red Kashmir Chilies OR 3 1/2 tsp Cayenne Pepper
1 tsp Cumin Seeds (*I might use some more)
6 Cloves
5 cm Cinnamon stick
10 Black Peppercorns
1/4 Star Anise (*I use one whole)
1 tsp Poppy Seeds (Tukmaria)
1 piece fresh Ginger, 5cm x 5mm
6 big cloves Garlic
1 Tbl Tamarind
4 tsp Apple Vinegar
1 tsp Salt
8 green cardamoms (*my addition, love it)

These are the ingredients for the paste. The recipe says blend them all together, and use some of it to marinate 700 grams of mutton. Then, oil is heated in a pan and onions are fried until they go golden. Then the rest of the paste is added, with a little water, and left simmering for 15 minutes.
Then the marinated meat is added and fried for 5 minutes. A liter of water is then added to the mix, some more salt, and left on low temperature. When the water is evaporated (takes very long on low temp), some jaggery and curry leaves are added and again left simmering for 5 minutes. After that the Vindaloo is ready and is completely NOT BIR. ;-)

I only use the above ingredients to make a paste, and I additionally found that adding 8 large green cardamoms suits my taste even better. So, I put everything in a blender and blend until smooth. Then I use this paste (about 1-2 Tbl) instead of the mix powder in a BIR vindaloo recipe.

Definitely has "that" vindaloo taste that I'm looking for. Chili powder and/or fresh chilies must be added according to taste, of course. And, I increase the amount of vinegar a little (2 Tbl) and omit the tamarind.

Works for me!

In fact her authentic vindaloo recipe was for lamb (mutton), and I had a very hard time getting that right, because I tried the authentic style before ever knowing about BIR. But I always remembered the paste from that recipe, the taste was definitely what I was after in a vindaloo. That's when I learned I'm a huge fan of green cardamom, also. The authentic recipe took like 5 hours to cook (evaporating much much water).. very different from BIR. But the paste brings the desired taste and combines with the base gravy without problems. Just add it to the pan at the time when you would add any spice mix, after frying off the onion/garlic/ginger, and before adding the first ladle of gravy.

Absolutely, that's her name. Her (authentic) vindaloo recipe had the best vindaloo-ish taste I have experienced so far, so I incorporated her vindaloo paste into the BIR recipe, and it works very well. Although I'm using vinegar now rather than tamarind paste.

Hi leeroydan,

the Bhuna, Ceylon, Chili Masala are from CBM's ebooks, the Madras is the "Ultimate Madras" (by MA) from this site, the Punjabi is from this site from the specialities section, the Rogan Josh is from this site by Razor, the Tikka Masala is my own "ultimate", taken from various recipies (hence the additional handful of chopped almonds ;-), and the Vindaloo is a mix of the "Ultimate Vindaloo" from this site (MA also) and a authentic recipe from an Indian Cookbook (what's the authors name.. Camille Punjabi?). Sorry for spelling, I don't have the sources at hand right now.

Hello everybody,

after over a year since I started the curry journey it's time to share some pics of my curries.
I hope the pics resemble the joy I had in making and eating them!

I must say, without giving myself too much praise, that I'm more than content with the outcome of my efforts after more than a year of practicing.

A few friends of mine who know their restaurant curries very well always rate my curries with "restaurant grade", and that makes me very happy.

I started out with CBMs ebooks, and especially his first ebook put me on the track and I cannot recommend it enough to anybody starting making curries.

This forum gave me much more additional insight especially in cooking techniques and variations of the recipes, and encouraged me even more to try my own.

Most of the curries here have been made with CBM Base Gravy No.1 or Taz Base.

I hope you like the look of my curries. Any feedback is very much appreciated!

Cheers!
m0rq


Chicken Bhuna


Chicken Ceylon


Jheenga Chili Masala


Chicken Madras


Chicken Punjabi Masala


Chicken Rogan Josh


Chicken Tikka Masala


Chicken Vindaloo

I too would like to read something about the correct preparation of okra. In my fav indian restaurant I often enjoyed a "Bhindi Gosht". I tried myself with tinned okras and was not too pleased with the result, as they tend to come up a little mushy.

I read somewhere that restaurants use fresh okras which are pre-prepared in a deep fryer. That would be an extra step I haven't considered, as I try to avoid deep frying since we've already got enough unhealthy fatty foods around.

If someone could write something about this, a detailed recipe for the preparation of a fresh okra dish ("Bhindi" whatever) would be highly appreciated.

I always make like 10 liters of base and then freeze it in small plastic containers of 350ml each. When frozen, I take them out of the containers and shrink wrap them, this way I save much space in the freezer and always have 20+ portions of base ready.

Concerning pre-cooked chicken, I mostly prefer my chicken as tikka. On a saturday afternoon, I put 5 kg of marinated chicken (the day before) onto the grill of the baking oven until it's nicely charred on the edges, then let it cool down, cut into mouth-sized pieces and also shrink wrap them into portions (8 pcs per portion). I fit 1 kg of chicken on one baking tray, so it's 5 rounds til it's done, and you get to taste some freshly grilled tikka while you wait for the next tray :-)

The chicken goes into the microwave for 3 minutes on defrost and is ready to go into the curry at any stage. For the base, I use a simple milk pot on the stove to thaw it. Nice side effect: the base is at temperature already and is not too cold when it gets poured in the pan.