I thought I would post the recipe for my current favorite, a Vindaloo!
I agree with the idea that its not about strict recipe following more a case of practice and trial and error, ive adapted this to how I like it from various different recipes.
Ingedients:Precooked Meat or Veg
1\2 tsp salt
4 or 5 tsp chilli powder (More if you want it)
Fresh chillis (optional)
tsp or so of ginger garlic paste or tsp of garlic powder *
1 tbls of finely chopped onion
1 to 2 tsp curry powder Mix **
3 or 4 tbls Blended tinned tomatoes
Pinch of methi leaves
Generous amount of chopped fresh corriander
8 to 10 tbls of curry gravey (depends on thickness etc...)
4 tbls Oil
Method:Stir constantly through out with a metal spoon
Finely chop the fresh chillis and onion, I prefer to chop them to almost pulp as I don't like the chillis whole
Heat the oil and stir fry the chillis and onions for a couple of mins
Add 2-3 tbls of gravey and fry on a medium to high heat for a couple of mins, i really blast it here which
causes it to flame up at the sides!?
Add the spice mix, chilli powder, salt and methi leaves and cook on for another minute
Add the meat or veg and cook for another minute
Add the rest of the gravey and cook for another minute or 2
Add the blended tomatoes and the chopped corriander and cook on for 3 or 4 mins or untill cooked through
Serve and sprinkle some more fresh corriander on top if you wish
* Before you cook it you can stir fry a tsp or so of garlic\ginger puree until brown before adding the onion and chilli, this does add to the taste but I found to begin with I received varied results using this method, this is trial and error I think to get it just right.? I sometimes sprinkle in a tsp of garlic powder towards the end instead and it still tastes great.
** You could use any of the one's posted around recently but I prefer Pete's one (2 coriander/ 1 cumin/2 paprika/2 turmeric/ ? curry powder)
If like me you get a bit over excited with the chillis\chilli powder you can splash in some lemon juice to tone it down a bit
This curry,? if it comes out well is very similar to a vindaloo a local restaurant serves up near me, creamy, tomatoey, nice and hot with lots of fresh corriander,? my favorite at the mo
? ?
It also improves if left for a few hours before eating, I tend to leave mine in a cold oven as opposed to the fridge as it seems to go a bit to stodgy.
Enjoy
cK
P.S Thanks to Pete for the gravey recipe and the spice mix, also the garlic\ginger puree idea?
Some pictures can be seen here as the attachment no longer seems to work:
https://curry-recipes.co.uk/curry/index.php?topic=890.0
