Quote from: Garp on April 18, 2019, 03:16 PM
Please see previous answers 

do you just eyeball the amount of seeds to grind, or do you consistently do a teaspoon or....? (sorry, this is my nerdy side coming out )

Quote from: Garp on April 16, 2019, 09:28 PM

Fenugreek, for me, is the essence of BIR, which is why I include it in my base

hi Garp,

Do you add the fenugreek as leaves or ground seeds? Do you add them to the curry or the base gravy? And how much?

Thanks 

Cool fact: Goan vindaloo is the only pork curry native to India because of the Portuguese Catholic influence. Most BIR vindaloo will be lamb or chicken because so many BIR chefs are Muslim.

I served this over a BIR pilau rice, and it was astonishingly delicious. A nice restrained heat, just a light sizzle on the lips and the edge of the tongue - I am 100% convinced the Kasmiri chili powder made the difference and is worth the effort to buy from your local Asian grocery store.

Optional: Add cubed fried potatoes 5 minutes before the end of cooking.

Serves 3 to 4

1/4 cup oil
1 pound pork cubes
2 large onions, chopped
3 tomatoes, chopped
1 tablespoon garlic paste
2 teaspoons ginger paste
2 teaspoons Kashmir chilli powder
1 teaspoon ground turmeric
3 cups water
1 teaspoon salt


MUSTARD PASTE
Grind to a fine paste:
1 tablespoon mustard seeds
1 tablespoon vinegar


SPICE POWDER
Grind to a powder:
1 teaspoon cumin seeds
3 cloves
3 cardamom pods
2 (1-inch) cinnamon sticks


Heat the oil in a deep pot or large skillet.
Add the pieces of pork and fry for 2 minutes, until they are lightly seared; remove from the pan and set aside. In the same oil, fry the onions until soft.
Add the tomatoes, garlic paste, and ginger paste, and fry for 1 minute or until the oil rises to the top.
Lower the heat, add the mustard paste and fry for 1 minute. Add the chilli powder and turmeric and fry for 1 minute, stirring continuously.
Add the spice powder and continue frying for 2 minutes or until the oil rises to the top again.
Pour the water into the pot and add the pork and salt.
Simmer over low heat for 20 minutes or until the meat is cooked.

for me, getting "there" means I can turn out a curry that tastes good, that my audience enjoys, along with pilau rice, in just as short a time as I could turn out spaghetti with some pasta sauce.

I am not quite "there" yet, but I can see "there" not far away, and that is thanks to y'all on this forum here. Thank you, everyone.

Quote from: Peripatetic Phil on April 08, 2019, 08:16 PM

Quote from: bhamcurry on April 08, 2019, 01:31 AM[...] the 30 minutes included taking the meat out of the fridge.

But not bringing it up to room temperature, clearly !
** Phil.

nope! I was a terrible host  ;D

that's some quality food porn there, Uncle Frank  ;D

Quote from: Peripatetic Phil on April 07, 2019, 03:26 PM
Pre-prepared base, or everything made from scratch in 30 minutes ?
** Phil.

I had base gravy from a jar (pressure caned home made), but the 30 minutes included taking the meat out of the fridge.

a couple of days ago I arranged with a friend to come over for an experimental curry for lunch. I got caught up in stuff so I got back to my home after he did.

I walk in, say hi, head to the kitchen, and 30 minutes later we are both sitting down to a wonderful spicy BIR type curry which, if I hadn't made a mistake with the meat texture, I would have been happy to have had delivered from a local curry house .

I am not "there", but "there" is in sight for me and just needs more practice to be "here" instead  ;D

I have no idea if y'all can access Pandora, but they have an "Indian Classical" collection which seems to be the twang-y background music played in a lot of Indian restaurants....

Livo, you say you make a curry sauce... and don't post the recipe?!!?

;D