Quote from: Hargiwald on November 23, 2009, 10:39 AM
Two questions, is it a very varied dish in BIRs too or is it just a national difference?
Oh, and here in Sweden we never seem to get vindaloos with potatoes so I've never experience that either. What do you feel that it adds to the dish?
Hi Hargiwald
I think that vindaloo is the most variable dish on the BIR menu. Not only will it vary from one establishment to another but it also depends on the time of day (or night) it's ordered and by whom. For instance, if you order a vindaloo in the early evening and there is just yourself or maybe you and your partner, you are likely to get a good, hot and sour dish with an excellent taste and pungency. However, if you roll in to the curry house after the pubs have shut on a Friday/Saturday with a bunch of rowdy drunken mates and order a "vindaloo, and make it bleedin' hot pal" you will be served up the cheapest and nastiest curry they can make but with a whole bucket load of extra hot chilli powder thrown in. Buoyed up by booze you will of course eat this vile plateful of crap so as not to end up being called a big girlie poofer by your so called mates. The true folly of all this will not become apparent until the following morning, I'm sure you don't need me to explain further.
As for the potato, legend has it that it is purely a BIR invention, the chef adding a half a boiled potato to the vindaloo so the waiter can tell the very hot curry when serving more than one dish at a time.
Cheers
CoR
