Saw this link

https://apple.news/AUDX8okFIRZmoLd5qvmQHLQ

On apple news which, purportedly is a 16th century recipe for Vindaloo. If you have trouble accessing the link I stored the recipe in my archive

INGREDIENTS:
For Marination:
Chicken thighs cut into smaller pcs - 1 lb OR Pork Shoulder or butt if you are going for pork.
Dried red chilies, to dry roast - 6 pcs OR 5 gm
Cumin, to dry roast - 3/4 tbsp OR 6gm
Cloves, to dry roast - 1 tsp OR 9-10 pcs
Black peppercorn, to dry roast - 1 tsp OR 3gm
Black Mustard, to dry roast - 3 gm OR 3/4 tsp
Garlic, fresh & peeled - 20 gm OR 1.5 tbsp
Ginger, fresh & peeled - 20 gm OR 1.5 tbsp
Wine Vinegar - 80 gm OR ~ 3 oz
For the curry:
Oil - 3 tbsp
Cinnamon stick - 1 stick
Black Mustard - 2 gm OR 1/4 tsp
Red Onion, finely chopped - 3/4 cup OR 6 oz
Fresh green chilies, slit in the center - 3 -4 pcs
Turmeric - 1.5 tsp
Red chili powder() - 2.5 tsp
Salt - 1.5 tsp
Brown sugar OR jaggery - 2 tbsp
Stock - 1/2 cup OR 4 oz [You will need more if you're using a tougher cut of meat like Pork butt ~ 1.5 cups]
DIRECTIONS:
Dry roast the whole spices mentioned under

Quote from: Peripatetic Phil on September 27, 2020, 02:13 PM
Assuming that you are working from https://www.shanfoods.com/product/recipe-mixes/haleem/shahi-haleem/, I would use for guidance the equivalence given in the masthead for oil

My U.K. cup sizes are 250ml.
My long time understanding is a U.S. cup is 200ml.
Is there a standard size for an Indian/Pakistani cup?
Making up some Shan special Haleem the recipes calls initially for 12 cups of water with an additional 2 later on, but elsewhere in the directions it calls for 1 cup or 175ml of ghee.

What do you guys think?

I posted a number of Rogan Josh recipes in the

I believe some of the Scanpan brand of nonstick cookware can be used with metal tools but they are quite expensive.

I have to reduce my sauce to get it to cover the meat, you could cut short the reduction to give a bit more sauce but you may lose some of the flavour that comes with reduction.
I think I would add an extra bit of stock or broth to add more flavour and then reduce until you had the desired consistency or quantity of sauce.

Quote from: Bob-A-Job on May 30, 2020, 02:07 AM
I made this tonight, using JonG's suggestion of skinless Drumsticks, I made it with 9 although I think I would make it with less next time so that I can 'get at' the gravy during reduction as my pan was full (probably more my lack of skill than measurements).
I

Quote from: JonG on May 23, 2020, 04:59 PM
I miscounted - it was 7 drumsticks. Nothing which anyone with a good appetite would struggle to eat in one sitting imho, although to be fair it would have fed two people if needed. 

It made a very nice curry, thanks again T63.  My wife said it smelled

Quote from: Peripatetic Phil on May 18, 2020, 09:44 AM
I wonder whether a one-person of this dish might be feasible ...  It looks good, but if I cook for six the jackdaws, magpies and jays are going to get an absolute feast !

We batch cook and freeze portions of all our curries, but if we want a repeat during the week it goes in the coldest part of the fridge for up to a week

We made this last night for a pensioner we seem to have adopted. His only experience of Indian has been BIR so we cooked a few traditional style dishes and he loved them all, but this was his favourite.

Anjum Anand in an article for the Grauniad says if she could choose her final meal this would be it.

Black pepper chicken
Serves 6
1kg chicken joints, skinned, with all visible fat removed and cleaned
3 tbsp vegetable oil
1 small onion, finely chopped
1-2 green chillies, pierced
5cm chunk of peeled ginger, cut into thin shreds
1 tbsp coriander powder
Salt, to taste
200ml water
1 tbsp black peppercorns, coarsely ground or to taste