Appraisal:
It was a hot dish, for sure. I actually preferred the ?one-pot curry? from the same site. I like a good vindaloo, had a ton of it in India, but really prefer the BIR version - heresy I know.
I?m not sure I?d cook it again.  I have another good size portion in the freezer and will revisit probably the weekend.
That glass of white was my last till at least February unfortunately. Trying the dry January thing, unlike a friend of mine who prefers the ?dry-ginuary? approach.

Robbo

Agreed Phil, can?t imagine not at the very least garnishing with coriander.
Stalks in the next one for sure. Wish I?d bought a heat and eat naan while at the store today though but will make do with just the rice for this first serving.

Robbo

It took a little longer to try this recipe.
My slight changes:
2 TBSP oil + 1 TBSP ghee instead of 3 oil
60g vidalia onion instead of red onion + 1 portion syed?s service onion from freezer (50g)

I went with only white wine vinegar and used 2 green and 2 red bird eye chilies.
The dried red chilies in the roasting pan are the ones I use to make a beautiful Sichuan boiled fish dish I had many times in Beijing. I have no idea what kind they are. Also my first use of the little spice roasting pan the missis got me.


My preferred Ziplok bag marination method.  Works a treat.


We begin with the most important cooking wine, of course.  Can?t cook without a glass in hand.



And the dish is now resting 4 hours till dinner, where it will be accompanied by plain basmati.



I tried a piece of chicken and it was delicious. I?m not overly happy with the way the sliced chilies turned out.  Adding them right at the start reduced them to mere wisps and I prefer a bit more body so when I try again with pork I?ll add them later. 

Initial impression, good and hot.  No tomato or coriander seems odd, somehow.

Robbo

Pardon my ignorance here, but is curry powder like this a possible substitute for what we refer to as mix powder?  I recently bought a tin of S&B Oriental Curry Powder which is great for Singapore noodles, fried rice etc but don?t have any Indian curry powder other than what I mix myself.
Curious.

Robbo

Agh, it?s all in the timing Livo, but thanks for the link. Today I had a pack of ground lamb and was looking at keema matar and aloo keema etc etc and in the end decided to make another batch of Syed?s amazing seekh kebabs, so the meat is currently marinating in the fridge.  I?d definitely have given this a go but will need to do that next time. Looks delicious.

One advantage of doing the kebabs, I keep a couple of small portions of uncooked keema as it makes beautiful keema pilau.  The most amazing smell when I fry it up.

Robbo

....and Robbo.  To all who celebrate today, enjoy.

Update: these single serve pots are equivalent to about 1 chef spoon. Perfect portion for freezing.  The couple at the back are for tonight.


Robbo

Merry Christmas Eve everyone
Just about noon in the Carolinas and I just had my first bash at chef Syed?s service onions and cooked tomato puree.


A portion of Syed?s chicken tikka is defrosting for an attempt at vindaloo tonight, using his more recent recipe for lamb vindaloo rather than the older original chicken.
I?ll be freezing portions of the service onions and the tomato puree to see how that works out too.
Now just need to find more uses for the bag of Ajwain seeds.

Robbo

Well played Gaspodia and Secret Santa. Being of a certain age, I didn?t need to search anything but my ever-fading memory to remember that girl and her huge dog. 
My missis is American and I showed her some YouTube clips from Pipkins and Fingerbobs and they freaked her out. ?No wonder you Brits grow up weird? or something along those lines.
I have a certain soft spot for Hartley Hare...

Robbo

Firstly, thanks Phil for transcribing the recipe.  My window of opportunity to cook this took a while longer than thought, but was able to make this tonight.
A perfectly passable curry, redolent of many dishes I enjoyed in India.  Had to reduce the sauce quite a bit to get the consistency where I wanted but the result was very good. Enjoyed with plain basmati (6 min boil then 30 mins in 175 deg F oven), garlic naan, and a good couple of glasses of Bar Dog red blend. I think the missis would enjoy this dish too, although I could?ve done with more heat.
Tomorrow will probably be even better, just a question of do I have for breakfast or lunch or dinner. Might add a little Mr. Naga to spice things up a bit.

Next to try the vindaloo from the same people.

Robbo