Quote from: Whandsy on February 23, 2012, 08:53 PM
That tandoori oven does to us curry lovers, what a brand new 50" 3d led tv does to the rest of the male population. I'm not envious one little bit!

W

Nope, nor me. Not even the tiniest but envious...       

You lucky swine!  ;D

Quote from: Phil (Chaa006) on February 24, 2012, 11:01 AM
Very many thanks for the positive feedback, SD : much appreciated.  I can see you are a man after my own heart, with extra Deggi mirch & cumin !  Did you also increase the salt content, or did you find 1/2 teaspoon about right ?  And good to see that lovely ring of red oil around the edge of the dish !

** Phil.

The base I was using (Zaal) isn't particularly salty, Phil, so I added a little extra just before serving. ('To taste', as they say.)

I'm happy to report that I've got some left in the fridge for my lunch, and when I had a sniff this morning there was 'that' smell. Fantastic.

Quote from: chriswg on March 04, 2010, 01:45 PM
Its my favourite time of year, choosing chilli seeds to grow over the summer. Last year I had great success with Dorset Nagas (very hot but not very tasty) and super chillies (still using them now from the freezer).

This year I want to grow long green finger chillies like the indian supermarkets sell. The trouble is, they dont usually have a variety on them. Has anyone else done this successfully in the past? Im looking at Jati Jolokia or maybe a New Delhi Long but there are just so many varieties!

I'm going to grow some Jalapenos too as I use them all the time on pizzas.

Any help would be much appreciated.

Chris

I've had much success with these:

http://www.thompson-morgan.com/vegetables/vegetable-seeds/pepper-sweet-and-chilli-seeds/chilli-pepper-pinocchios-nose-hot/294TM

They won't blow your head off, and can grow to around 10" long, so you get great value for money too.

I know what you mean about Dorset Nagas, which seem all about the heat rather than flavour. I grew some a couple of years ago but haven't bothered since, preferring the much more flavoursome Naga Jolokia. (Be warned that in a greenhouse the plants can get seriously big).

I've tried various seed suppliers, but these (again from Thompson) have yet to fail me:

http://www.thompson-morgan.com/vegetables/vegetable-seeds/pepper-sweet-and-chilli-seeds/chilli-pepper-naga-jolokia-very-hot/4753TM

Here are some from last year's crop...

Thanks for this recipe, Phil. I knocked it up last night and it was gorgeous. Well balanced, and full of that moreish  Madras 'tang' we lovers of the dish crave.

Apologies in advance for the crap (flash) pic, but I was in a hurry to get stuck in.

The only slight changes to the recipe were the addition of extra deggi mirch and, as suggested by your goodself, a little extra cumin (hence the darker colour).... Oh, and I didn't have a lime, so used a lemon quarter.

Okay, the 8.8kw big boy has arrived (great service from gasproducts.co.uk):



And here it is with my 26cm pan to give an idea of scale:



My long-suffering family and friends can't understand my child-like excitement, but I just can't wait to fire the mother up!

Quote from: Phil (Chaa006) on February 23, 2012, 02:39 PM

Quote from: Salvador Dhali on February 23, 2012, 01:59 PM
Thanks Tomdip - and do give turkey a go. It makes a change from the ubiquitous (and largely tasteless) chicken breast, and really does work well in curries. Make sure it's leg meat though (preferably thigh).

I confess I have never tried fresh turkey in a curry, but I do know from bitter4 experience that trying to recyle the remains of the Christmas roast in curry form is a complete and utter waste of time.  However, as regards "the ubiquitous (and largely tasteless) chicken breast", I strongly recommend you try free-range breasts from a large bird (if you have not already done so) -- as different as chalk-and-cheese from the (ubiquitous) waterlogged enzyme-filled breasts of immature battery fowl (may their souls rest in peace).

** Phil.

Couldn't agree more with you on the recycled roast (been there, never again!) and chicken breast front, Phil, and I was also referring to the self-same pale, souless slabs of synthi-chick you mention above.

I'm unexpectedly in between jobs at the moment and this is purely a cost-to-flavour thing with the turkey. I try to buy free range and even organic when I can afford it, but decent free range chicken breast is pretty pricey, and as for good quality lamb, which is my all time favourite meat for curries, well that's even more expensive.

But whenever I've got a few quid spare I'll go halves with my equally curry mad brother and we'll get a whole lamb or goat between us from the rare breed farmer up the road. (If you haven't tried goat in curry, I thoroughly recommend it.)

For the moment though I'm looking forward to trying your "curry powder as nucleus" Madras later. I shall report back with the results on the morrow!

Quote from: chewytikka on February 23, 2012, 02:05 PM
Hi SD
Straight forward recipe
Definitely looks like a witches brew there mate, did you use the flash in the photos?

I guess the Deggie Mirch has given you that darkened colour.
Smoked Hungarian Paprika has the same effect in a Goulash.

Vinegar and Black Pepper are a good "Old School" addition for a Vindaloo.

Not to cause a ruck, but some Bengali kitchen staff jokingly refer to a Phall as the
Gora's idiot curry, and point to the Red Chilli Powder and say "not good'

Will we ever learn,     I doubt it.

Good post, cheers Chewy

Much though I despise it, I did use flash, and there's a little saturation built into the camera's internal settings which will crank up the horror show a little, but  "Witches brew" is a perfect description, Chewy.

And I fess up immediately to being a complete idiot when it comes to chilli heat. I started on the phal's / phall's  in my early 20s, and 30 years on I still haven't learnt. (I'm never sure which spelling to use for phal/phall, as every restaurant menu seems to differ - and they invented it!)

I'm actually a big fan of old-school - and indeed a fan of your work as well. I love your no-nonsense approach and easy to follow instructions in your videos, and regularly make your Madras (complete with Lea & Perrins). Lovely.

Keep up the great work.

Cheers

Gary

Quote from: Tomdip on February 23, 2012, 01:44 PM
Great description and a lovely looking curry. will have to give turkey a go too .

Thanks Tomdip - and do give turkey a go. It makes a change from the ubiquitous (and largely tasteless) chicken breast, and really does work well in curries. Make sure it's leg meat though (preferably thigh).

I've not got anything against turkey breast, but it has much less flavour, dries out too easily, and the texture (for me) just doesn't work as well as thigh meat.

I've just re-heated my turkey thigh vindaloo from last night and it was melt in the mouth tender.

Quote from: natterjak on February 23, 2012, 10:48 AM
Your use of turkey thigh is interesting SD, I note it's available pre-diced at

Quote from: natterjak on February 23, 2012, 12:07 AM
An excellent looking recipe and smashing photos SD. Your post reads as one from an "old hand" who has been around here for years.

Very kind of you, natterjack. (And I definitely qualify for the "old" bit ;D )

Quote from: 976bar on February 23, 2012, 08:31 AM
Isn't it funny how some people swear by adding vinegar to a vindaloo and others don't bother...

I've often wondered about this too, as there seems to be some difference of opinion even in exalted circles about the origin of the BIR version and its relationship (if any) to its Portuguese influenced Goan forebear.

But then there's no shortage of variation when it comes to an "authentic" Goan style vindaloo, it seems. I've come across recipes that insist wine vinegar is called for, whereas others insist that the 'vin' part of the name refers to wine, and the souring agent is tamarind. I've cooked it every which way, and have to say I'm not keen on it as a dish - vinegar or wine. Give me the BIR version any day!

I've tried using vinegar in my BIR vindaloos, but prefer lemon or lime juice.

As with so many of these things, I guess it's down to personal taste...