Quite right, that's why I modified it as the traditional BIR Vindaloo in my mind is very Garlic(y) with a hint of Ginger.  However I am convinced (by another Chef friend) that the only way tou can do this is with the powdered spices not fresh.  On the Tomato Paste front, this is more of a technique.  The idea is to cover the meat with a light coating of tomato paste and the only way you can do this is to add a little water to the paste to make it thin enought to coat the meat.  You don't want too much tomatao as the technique described is to 'fuse' the maet and spices (Very high heat) to caramalise but not burn, if you see what I mean.  I did eat in this restaurant for many years when Mark (the chef) and ' Mother' who was Indian and the owner were the cooks (she taught Mark), and all I ate was the Vindaloo.  Even though I have given Mark the typed up recipe back to check and comment he still insists that is what he served me!  Oh well, the sad saga of the Grail continues.  Anyway maybe you can create the masterpiece from this.

Happy Cooking
CP

This is one of my recipes written out by a real BIR chef for me.

Vindaloo

This is a restaurant version and is very hot comparison to other curries.

Ingredients

150 gm    Pre-cooked chicken or red meat (about 5 - 6 pieces per person)
1 - 2   Green chillies deseeded & sliced (number is optional, use with care)
1 tblspn   Tomato paste add a little water to thin it (use more if you like it)
1 ? 1?    Small par boiled potatoes halved
1 ? 2 tsp   Hot Chilli powder (use with discretion until experience is gained)
1 tsp   Chopped Coriander leaves for garnish
   Salt to taste
4 tblspn   Ghee or oil

My Modification
To make it very rich with a very deep flavour I also add the following (along with the Chilli Powder)

1 tsp            Garlic powder
1/2 to 1 tsp  Ginger powder
1 tsp             Mild dark Paprika
1/4 to 1/2 tsp ground black pepper

Mix these ingredients along with the Chilli powder in the original ingredient list with a Tblsp of oil and 1/2 tsp of vinegar (wine or cider).  Add when you fry the meat.

Method

This is a reasonably quick dish, but it takes a little practice to get the heat and flavour just right.

?   Heat a cup of oil in wok or fry pan on a high heat (keep on highest heat throughout)
?   Fry meat or chicken pieces & chillies & chilli powder for about 1 minute
?   Add tomato paste and cook until tomato paste starts to stick (about 1-2 minutes).  You want to fuse these ingredients
?   Add a small ladle (1 cup) per serving of Ultimate Curry Base
?   Stir in and bring to high heat again
?   Add potatoes (don?t overcook so that they break up)
?   Add salt to taste, you may need more than you think
?   Cook until smell is correct and it looks right (it takes practice)
?   Garnish with Coriander

Remember that the curry base is very bland and you must create the new flavours with the ingredients fused as stated.  The prime flavour is from the Chilli powder.

Cooks notes
Potatoes
?   Use waxy potatoes, medium size
?   Par-boil them whole in salted water until they are just slightly undercooked
?   Add a little oil to the cooking water, and maybe a Little Turmeric to colour.
?   Half or quarter them and rub them with a little vegetable oil; this will preserve them and keep their texture (like BIRs do). Store in a fridge for up to 5 days
?   Not suitable for freezing (because of the potatoes)

Chilli Powder
?   Use Chilli powder with care and make sure it is cooked thoroughly.
?   Always try to use the same manufacturers powder to retain consistency of flavour and heat
?   Remember that Chilli powders vary tremendously regarding heat and flavour.

Other Ingredients
?   Some chefs also add Ginger Pepper and Garlic powders to their Vindaloos as mentioned above.  Both of these spices add more depth and heat so use with caution.
?   You can add more tomato paste to give this dish more depth and sweetness
?               You can add a little sugar and vinegar to balance the taste
?   You can garnish the dish with fresh sliced bean chillies instead of Coriander.
?              Don't skimp on the oil if you are after a BIR curry, it is essential for lots of reasons
?   Supply a yoghurt or milk drink with this dish!

Welcome, and you entered with comments right on the button CurryCruiser  .  I think the point about this site is that we may all know in reality that there is no real 'secret' (like Santa), but we want to believe and this is our mission; maybe its a bit Pythons, and maybe like CAMRA rats (real ale tasters).  I am only a recent member and I have felt welcome and at ease with the lads and lasses here, they put some great and well thought out ideas and opinions here.  Maybe this site is the holy grail, maybe it is the Swartz Derrick (Sp, Dune), but what the hell it is a good place to be.  Anyway must get back to work, I am cooking up a batch of 30-50 Madras Beef, and about the same in Punjabi Lamb.

Happy cooking
CP

You are all correct, I reckon this site might blow, and I do think ASP stuff like indexing and Database(s) have to be the way forward if you are to keep control Stew.  You may be getting a few drifters from the TV Food channel sites comming your way (UKTV had a very active series of threads like this).  Just think of the money (from Ads) or are you doing this purely for love of and passion for curries Lolol  :

In the meantime why cant you just keep the  headings you have created and then we can post the different topics within them?  It mat save you a lot of work in the long run Stew.

All the best and many thanks, I know how difficult these things are (I am ex IT!)

CP

Keep up the great work

Quote from: bart09 on October 09, 2006, 03:13 PM
i got to be fair when i first saw this post i thought thats strange until i used one myself,i had mine in my tool box which has never been used until now. how many more diy tools are good for cooking?.

I use a plumbers blowtorch with a propane high heat gas mix.  This is great for scorching (finishing) Kebabs & Tandoor style foods.  I use a Stanley knife for very fine work, but my new I.O.Shen knives do a far better job now.  I have been known to use my rubber mallet, chisels, and even a G cramp, but you don't wnat to know what for  :-X

Happy cooking
CP

I am awating with baited breath!  I bet we will see it on Google Earth!

CP

Looks good and about right for what you are trying to achieve.  There has been a lot of discussion about this technique on another thread and it is just about to be transferred to Hints & Tips etc.  Also Darth posted links to a site that sells these burners.  The point about flaming (correct name is flash frying, which is not flambe) is that it is the gas/stem/oil mixture above the dish that you ignite not the actual oil or ingredients in the pan.  All oils change their chemical structure when ignited and they become carcinogenic!  Look what happens in a chip pan fire!

Happy Safe Cooking
CP

Do you want yor Bog Standard BIR Bhaji, or would you like the upmarket BIR recipe Paul?  I have them but they vary a little in technique and masalas.  I sell mine at street fairs and farmers markets.

Happy Cooking
CP

I use Microplanes, the medium one is great for Ginger or Garlic.  These do not grate but have a shaving action, so you don't have to worry about the fibre issue.  The Microplane was originally invented for woodwork!  It looks like a grater but it has lots of tiny blades that have been etched out by a laser.  They cost anything from ?19 - ?25, and you can get a version with multiple/exchangeable blades.  Much better than your standard grater.

Happy (safe) cooking

CP

'Add a little boiled toovar dal to the besan batter for batata vadas. They will be crisper.'

Thanks for this I cook Tikkies and Vadas for a Farmer's Market and have been trying to replicate the crispness my Punjabi mate used get in Abu Dhabi.

Like the tiips, maybe because of its length the tips could be better stored as an indexed database, i.e. under a specific letter A, B, C, D ....... etc?  I have an extensive Glossary which I can contribute, but it needs a similar indexed system.  What about you wonderful people in Admin?

Happy Cooking
CP