Quote from: fried on May 31, 2014, 10:34 AM
Done. Lovely if not completely to spec.

Thanks for the report. Looks like it's another one for me to try.

Have got a Ma Goa Vindaloo marinating in the fridge at the moment. A Tesco half price leg of lamb is defrosting for a Maddhur Jaffrey Rogan Josh, Channa Dhal is soaking for Mrs Balbir Singhs Kabuli Channa and some black eyed beans are waiting for the Cooking With My Indian Mother-in-law Black Eyed Beans curry. Looks like a busy day tomorrow but the weeks dinners will be something to look forward to.

I'm working with some American guys at the moment and had four bottles of Puckerbutts chilli sauces (or hot sauce as the Americans say). Hottest and nicest by far is the Voodoo Prince Death Mamba. I am waiting on one of their Reaper sauces to come over at the end of August; apparently the hottest is about 2 million on the Scoville scale. The four on the left are from S Carolina(puckerbuts), the next two on the right are from Georgia (Walmart) and the one on the far right is from Maldon in Essex (Tesco)

I had a great lamb and okra curry in Hot-stuff at Vauxhall/Battersea the other day. I think the okra had been fried off before being stirred into the lamb. Has anyone seen or cooked something similar?

All the take always in our town now serve bright red chicken. It all tastes the same (not particularly nice) and looks far too garish. I'm off to Cafe Spice next week and Tayyabs the week after so I expect to get something better.

I would hazard a guess that basmati rice would be fine, that would be what I would use. I found the recipe on the web but have yet to attempt to make it.

I then found this at celtnet.org.uk

Elumas Curry
(Mutton Curry)

Origin: Sri Lanka      Period: Traditional


Ingredients:

500g mutton, cut into 3cm pieces
1 medium onion, chopped
2 green chillies, chopped
5 curry leaves
3cm piece of rampe (pandan) leaf, finely shredded
1 piece of lemongrass, dry outer layers removed
3 garlic cloves
1.5cm piece of ginger, peeled and chopped
1 ripe tomato, finely chopped
1 tsp hot chilli powder
1 tsp black curry powder
1/2 tsp ground turmeric
1/2 tsp freshly-ground black pepper
1/2 tsp black mustard seeds, crushed
salt, to taste
1 tbsp vegetable oil
1 tbsp vinegar

Method:

Pound the garlic and ginger in a mortar to a smooth paste. Mince the lemongrass finely.

Place the meat in a bowl and mix with the chilli powder, curry powder, turmeric, black pepper, salt and lemongrass. Cover and set aside to marinate in the refrigerator for at least 2 hours.

Heat the oil in a wok and use to fry the onion, chillies, curry leaves, pandan leaf and the ginger and garlic paste over low heat until the mixture is golden brown. Now add the chopped tomato along with the mustard seeds. Cover the pan and simmer for 3 minutes.

At this point, stir in the meat along with its marinade and the vinegar. Cover the pot and continue cooking over low heat for about 35 minutes, or until the meat is cooked through and tender.

Take off the heat and serve accompanied by rice.


Black Curry Powder

Origin: Sri Lanka      Period: Traditional


Ingredients:

150g coriander seeds
55g curry leaves
1 tbsp cloves
1 tbsp green cardamom pods, crushed
1 tbsp cinnamon stick, crushed
1 tbsp raw rice
1 tbsp fenugreek seeds
1 tbsp black mustard seeds
1 tbsp fennel (sweet cumin) seeds
90g cumin seeds
120g dried red chilli pieces

Method:

Place a heavy frying pan over medium heat and use to toast the coriander seeds and curry leaves for 90 seconds. Now add the cloves, green cardamom pods, cinnamon and rice. Lightly toast these ingredients until golden brown.

At this point, add the fenugreek seeds, black mustard seeds, fennel seeds and cumin seeds. Fry for a few minutes more, or until the spice blend is fragrant (but take care the spices do not burn). Finally add the chilli pieces and toast for 1 minute more.

Turn the mixture onto a plate and set aside to cool.

Once cooled to room temperature, grind the spices to a powder either in a mortar, or using a coffee grinder. Spoon into an air-tight container and keep in a cool, dry, place.

The spice blend will keep for up to a year, but is best used within a few months of preparation

I found a recipe for Sri Lankan black fowl curry in Atul Kochhars Curries of the World

Nice post. I must take more photos of my cooking!

I use the Ma Goa recipe for Vindaloo. It is not ring-stinging hot but has a nice flavour. I got the recipe from Capital Spice, a great book for curry cooks

Goan Pork Vindaloo from Ma Goa

In Goan cookery you keep some fat on the meat because it adds so much to the flavour. Marinating in the vinegar and spices overnight is very important, followed by a quick braise to cook the spices, then slow cooking until tender. Adjust the seasoning just before serving, as the intensity of the spices changes during cooking. It is not supposed to be searing lay hot, but to have a vinegar-chilli kick, plus the roasted spices. This is best the next day, because this is the pickling process.

Serves 4

500g pork shoulder, cubed
Vegetable oil, for frying
2 onions, finely sliced
1 tablespoon grated ginger
160g tomatoes, chopped
Salt

For the vindaloo spice paste
1 teaspoon black peppercorns
1 teaspoon whole cloves
6 garlic cloves, roughly chopped
1 teaspoon yellow mustard seeds
4 black cardamom pods, seeds only
2 x 5-cm cinnamon sticks
8-10 dried Kashmiri chillies ( or 5 regular dried red chillies)
1 teaspoon sugar
2 teaspoons paprika
1/2 teaspoon ground turmeric
120ml white wine vinegar
Salt

Soak the ingredients for the spice paste in the vinegar in a large non- metallic bowl and set aside for 2-3 hours, then transfer to a blender or spice grinder and grind to a smooth paste, add the pork, stir to coat in the marinade, then cover and refrigerate overnight.

Add oil to a large flameproof casserole dish, using enough to cover the base. Add the onions and fry over a medium heat for 4-5 minutes until they are soft and light brown in colour. Add the grated ginger. Cook over a medium heat for 5 minutes.

Add the pork and the spice paste and fry in the oil, stirring frequently until the oil separates from the spice mixture. This should take about 8-10 minutes. You can add a splashes of water to the dish if the spices begin to burn, but be careful with the quantity as you don't want to boil the spices-they should be fried.

Add the chopped tomatoes and cook for a further 5 minutes. Add 240ml boiling water, cover and cook over a medium heat for 45 minutes; check and stir every 15 minutes.

Adjust salt, chilli and vinegar if necessary. Cook, uncovered, for another 5-10 minutes until the sauce thickens and the pork is tender.

Serve with plain boiled rice.

This is even better reheated the next day - add a dash of vinegar to give the flavour a bit of an edge. For a variation garnish with roasted cashew nuts and more fried onions.

We

The butcher on Chelmsford market, on hearing the leg of lamb he was boning was destined to become a curry or three said he had Goat in the fridge and did I want some? Bloody right says I so with a couple of kilos of goat meat in the bag I found this recipe which turned out to be awesome.

I got the Caribbean ingredients from http://www.theasiancookshop.co.uk which is in Braintree. Close enough for me to visit but they do a roaring mail order trade for those further afield.

Curried Goat by Levi Roots

Ingredients
1 kg lean goat meat, cut into large chunks