Thanks Mick,

Strange (and elusive) isn't it? 

I also believe (and remain convinced) that it is in the base....and I'm (still!) determined to get to the bottom of it! 

Quote from: George on May 04, 2012, 07:28 PM
I'm sorry to say I don't rate KD's input beyond credit due for introducing us to the general concept of base gravy.

That was done by Pat Chapman (and Bruce Edwards) several years earlier than Kris Dhillon.

Thanks for the helpful replies guys 

I realised, after my post, that my moong beans are un-shelled (and are, therefore, green) 

Thanks for clarifying the later addition of water (rather than Ahkni stock).  It still seems such as small addition of Akhni stock, considering they make so much of it?  What do they do with the rest of the stock?

Anyway, I made this today (Mick's 20 onion version) to the letter (including the spice mix).

I have to say, base wise, I was quite disappointed.  The base had bitter undertones (which I have always found when using tinned tomatoes).  So, given that I now have many litres of it, I was not so impressed 

However, I have just knocked up a chicken vindaloo (using chicken stripped from a precooked whole chicken) and minimal spicing (just the Little India spice mix, plus extra hot chili powder, plus ground black pepper, plus garlic/ginger paste, plus blended toms, plus dried fenugreek leaves, plus salt, plus fresh coriander) and it was very tasty and moorish!

So far, for me, the jury is out still.  I will have a better idea when I have cooked more curries with this base.  But the underlying bitterness, so far, bothers me.  I don't know where it is coming from (apart from the tinned toms)?

Quote from: Wickerman on April 29, 2012, 07:05 AM
'If that resulting vindaloo tasted 100% BIR(which i'm sure it did),then the flavour 'Must' be coming from the base or the spice mix.
Failing that,the supernatural is at work.

I totally concur with that Wickerman. 

There appears nothing, at all, special about the "technique" used to prepare this dish.  If that's true (and I am sure it is, from observing the video) then the "BIR magic" must reside elsewhere (i.e. as you say, in the base and/or in the spice mix).

Mick - how did this vindaloo compare to those that you can cook at home please?  If there is a difference (e.g. in intensity of aroma and/or taste), then would you please be good enough to hazard a guess as to why?

Thanks,

Quote from: George on May 04, 2012, 11:18 AM
I think you may well be right. I reckon the only relevant history here is what went on in 1980s era BIR kitchens. I doubt if that had very much to do with Portuguese origins.

George, you might be absolutely correct, with regard to NE5's original question (regarding "the elusive BIR style vindaloo"), but, if we are talking about the original meaning of the word "vindaloo" (which Terry was, and which may or may not, thereore, be relevant) then my correction remains valid (i.e relevant)! 

Great video Mick 

Before I try this  base, please would you be good enough to clarify:

a)  Is that the remainder of the Akhni stock that he adds at 11.42?  If not, what is it please (it looks like some form of stock)?
b)  Is it actually moong dhal that he adds?  The moong (mung) beans I have are green whereas his seemed to be distinctly yellow?  Is it precooked or raw?
c)  Do they use this base for all of their (base containing) curries, including their hottest (and non-creamy and non-coconutty) curries?

Thanks for sharing Mick 

As I understand it, Terry, "vin" = wine and "aloo" = garlic (from the dish's Portugese origins).

And "vinegar" and, particularly, "potato" are misinterpretations of the original meaning of the dish.

Hi Edwin,

Thanks for trying my recipes and reporting back.

Darth's base uses celery (celery seeds might be a viable option), and I can see why.  Celery, certainly, has a distinctive savoury smell and taste (i.e. BIR like), in my opinion.  I don't think it would be out of place in a BIR base.

Having said that, I have never seen a pukka BIR base that uses celery.....

Welcome to the forum Jonx,

You can get almost all ingredients you need in Australia.  Many are available from most supermarkets.  Most specialist ingredients are available from most Asian stores.

You can easily get most "Patak" pastes from most supermarkets (and, certainly, from most Asian stores).  They include Patak "Tikka Paste" and "Tandoori Masala paste".  These are, seemingly, used in modern day BIR tikka (i.e. marinade) and tikka masala (e.g. chicken tikka masala) recipes, etc.

However, I personally prefer "Ferns" pastes (available from most Asian stores).  They also supply "Tikka Paste" and "Tandoori Masala Paste". 

There are several brands of "Kebab Paste".  Try Benjamins or Ahmeds (available from most Asian stores).

I have only found one brand of "Kashmiri Masala Paste" (used in some tikka marinade and onion bhaji recipes) - "Ahmeds"; available from many Asian stores.  If you live in Perth (Mick) then try one of the four Asian stores on High Road, Willetton (e.g Maharajah's).  There are also many Asian stores (Indian and Chinese) in Northbridge.

If you live in the Eastern suburbs of Melbourne, then try Greens Road in Dandenong.  Or the high street in Dandenong.

If you live elsewhere (which I know you do Jonx), then sorry, I can't help you!    But I supsect the above products are also readily available elsewhere in Australia.

Having said all of that, I believe that you are far better off making your own spice mxes and pastes.  Everything, to do so, is also readily available in Australia.

The one thing that you can't get (or that I have yet to find) is vegetable ghee.  I am told (by Asian store owners) that Austalia disallows it to be sold!

The other thing is coconut flour.  But you can get it from health stores (at $20 a kilo!) 

Hope this helps?

Quote from: 976bar on April 13, 2012, 06:04 PM
Incidently, what dried chillies did you use?

Hi Bob,

I used all of these (in the quantities you can see):

• Big, dried, whole, red chillies.  The packet doesn't say, but maybe Kashmiri (about a dozen)
• Crushed, dried, red chillies (about 1 tbsp)
• Kashmiri chili powder (about 1 tbsp)

Incidentally, for the marinade, I added the above to:

• 1 tsp of spice mix
• 1 tsp of curry powder
• 0.5 tsp fenugreek powder
• 0.5 tsp fennel seeds
• 0.5 tsp black/brown mustard seeds
• 0.25 tsp milled black peppercorns
• 0.5 tsp white cummin seeds
• 0.25 tsp salt
• 1 tbsp tomato paste (triple concentrated)
• 1 tbsp garlic paste
• 2 tbsp of chili oil
• 2 tbsp white vinegar
• sufficient water to make a thick, blendable, marinade

Some are approximate quantities because I didn't measure them all.

I left the mixture to soak for a few hours (to soften the dried chillies).

Then blended it (in a jug blender).

Then marinated the diced chicken (2 large, boneless, breasts) in it, for a few hours.

Then fried it in the normal amount of vegetable oil.

Then added curry base (a little at a time and reducing it).

Quote from: alarmist
Out of interest, did you use less oil than you usually do or scoop off the excess after cooking.....only there's little evidence of the oil in the photo?

I probably used more oil than normal (because I added some chili oil to the marinade).  No, I didn't spoon any off.

The above ingredients made 2 substantial portions of vindaloo.