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Author Topic: Madrasandy's Vindaloo  (Read 2512 times)

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Offline Madrasandy

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Madrasandy's Vindaloo
« on: July 01, 2014, 08:41 PM »
Here's my recipe for a Vindaloo, its based on the same principles as my madras experiment-

Update by George: madrasandy asked if we could "delete this recipe as I have re-written the recipe with the changes from my notes. It is under the title of 'Ultimate Vindaloo'. Sorry for the mix up"

But due to the number of replies, which I'm reluctant to delete, I've chosen instead to update this recipe in line with madrasandy's instructions, and I will then lock the thread so any further debate can be held on the new thread.


1 Piece of Cinnamon
2 Green Cardamons
2 Dried Kashmiri Chilli's (chopped/broken into small pieces)
1 Chef spoon oil
1 TBLS Garlic puree
1 1/2 tsp Mix Powder
3 tsps chilli paste (chilli paste - hot green chillis blended in a little water)
1 tsp Deggi Mirch
1/2 tsp Ground Black Pepper
1 TBLS Apple Cider Vinegar
1 tsp Sugar
1 tsp Methi
1/2 tsp Salt
Good Squirt of Lemon Dressing
6 TBLS Blended Toms
350ml Base Gravy
Pre-cooked Chicken

Heat oil to medium high
Add cinnamon,dried chillis, cardamons and sizzle till aromatic
Add garlic , fry 30-60 seconds
Add mix powder, stir
Add Chilli Powders , stir
Add a little hot water
Add toms, stir
Add vinegar,sugar,salt,methi,coriander,black pepper, stir
Squeeze in lemon dressing
Add half ladle of base, evaporate off
Add half ladle of base and evaporate off
Add cooked chicken
and remaining base and high simmer for 10 minutes,
do not stir that often,but be careful it doesnt burn on bottom of pan, scrape any caramalized sauce from the side of pan back into the curry, Taste and adjust seasoning, finish with freshly chopped coriander leaf
« Last Edit: July 11, 2014, 11:31 PM by George »
You cant beat the heat

Offline Edwin Catflap

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Re: Madrasandy's Vindaloo
« Reply #1 on: July 02, 2014, 09:35 AM »
Hi Andy

Looks good gonna have to give this a try based on what your madras was like!

Ed


Offline Onions

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Re: Madrasandy's Vindaloo
« Reply #2 on: July 02, 2014, 11:12 AM »
Yep, looks good; although I would recommend the use of white pepper instead.

Online Pedantic Phil

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Re: Madrasandy's Vindaloo
« Reply #3 on: July 02, 2014, 12:08 PM »
Yep, looks good; although I would recommend the use of white pepper instead.

Interesting.  I detest white pepper with a vengeance, but am quite happy to (e.g.,) grind black peppercorns onto smoked salmon, or use ground black pepper in the preparation of chicken piri-piri.  Why do you recommend white pepper, DO ?

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Offline Les

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Re: Madrasandy's Vindaloo
« Reply #4 on: July 02, 2014, 12:14 PM »
Fresh Black Pepper every time Phil, Can't beat it

Les
Les

Offline Onions

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Re: Madrasandy's Vindaloo
« Reply #5 on: July 02, 2014, 12:19 PM »
White pepper complements and enhances the sharpness of the lemon and vinegar.

In another context, black pepper is good... like meatballs. :D

On edit: Just to clarify, I'm sure the vindaloo wil be fandabadoozy either way!!!

Offline Madrasandy

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Re: Madrasandy's Vindaloo
« Reply #6 on: July 05, 2014, 02:31 PM »
Can I Edit my recipe?

1ts methi instead of 1/2ts
3ts chilli paste instead of 1Tb cayenne (chilli paste - hot green chillis blended in a little water)
1/2 black pepper instead of 1/4 ts
1 Tb apple cider vinegar instead of 1/2 Tb white vinegar
no coriander stalks
6Tb blended tomato instead of 1 1/2 chef spoon
2 dried kashmiri chillis are chopped/broken to small pieces
You cant beat the heat

Offline Madrasandy

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Re: Madrasandy's Vindaloo
« Reply #7 on: July 05, 2014, 02:46 PM »
I lost all my notes and wrote up recipe as I remembered it but have just found my notes today so cooked it again and am very happy with it, so Admin could you just delete this recipe as I have re-written the recipe with the changes from my notes ,it is under the title of Ultimate Vindaloo. Sorry for the mix up
You cant beat the heat


 

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