Welcome, guest! Please login or register.

Author Topic: Restaurant gravy and vindaloo  (Read 25407 times)

0 Members and 1 Guest are viewing this topic.

Offline Curry King

  • Moderator
  • Ive Had Way too Much Curry
  • *****
  • Posts: 1842
Restaurant gravy and vindaloo
« on: March 29, 2005, 11:16 AM »
The Gravy:
8 Onions
500 ml oil
1 Large carrot
1 Green pepper
2 Tbsp Tomato Puree
1 Tin plum tomato
2 Desert spoons garlic & ginger puree
1 Heaped desert spoon cumin
1 Heaped desert spoon coriander
1 Heaped desert spoon turmeric
Half Desert spoon garam masalla (optional)
Salt (not sure exactly how much but a lot)
Water just below the onions

Boil up everything except the spices, once boiling add the spices and stir in.
Keep stirring and boil until the carrot has gone soft.
Blend the mixture with some added water.
Return to the pot and cook again, adding boiling water to get the right consistency.? It should be runny.
Keep cooking until the oil separates.

The Vindaloo:
3 tbsp Veg oil (approx, if you like it oily add more)
1 tsp Garlic & Ginger puree
Half a tbsp Tomato puree
3 or 4 tsp Chili powder?
Tsp Curry Powder (mix)
6 Ladles of gravy
Small handful of chopped coriander (include the stalk)
Salt to taste
Pre-cooked chicken or meat?

Heat the oil and fry the garlic and ginger puree. Add the tomato puree and fry for a minute. Add the chili powder and curry powder, cook for a further minute. Add a ladle of curry gravy and cook through, add the rest of the gravy. Add chicken and allow to simmer.
Just before serving sprinkle in the chopped coriander and stir in.

There a few pics of the above here http://www.curry-recipes.co.uk/curry/index.php?topic=177.0
Cr0, simply the best FREE curry site on the web

Offline Admin

  • Curry-Recipes Site Owner
  • Administrator
  • Elite Curry Master
  • *****
  • Posts: 1080
  • You don't need eyes to see, You need Vision
    • Curry Recipes Online
Re: Restaurant gravy and vindaloo
« Reply #1 on: March 29, 2005, 11:44 AM »
I cant wait to try this, well done CK

S ;D


Offline DARTHPHALL

  • CONTRIBUTING MEMBER
  • Elite Curry Master
  • *******
  • Posts: 1451
  • ITHAQUA
Re: Restaurant gravy and vindaloo
« Reply #2 on: March 29, 2005, 12:54 PM »
Going to give this a go as its close to the recipe that gave exact smell of my local take-away curries.will go for green pepper.looked at your pics licked the monitor screen  MMMMMMMMMMMMMMMMMMM!!!!!!!!! FEW MORE KILO`S OF EXTRA HOT CHILI POWDER :o :o & several pints of Pepsi & its hogs heaven  ;D ;D ;D ;D .thanks for you inspiration curry king.

Offline Blondie

  • Head Chef
  • ***
  • Posts: 207
Re: Restaurant gravy and vindaloo
« Reply #3 on: March 29, 2005, 01:05 PM »
Hi Curry King,

Did the chef say, or do you know, what garam masalla should be used ?

cheers CK,

Blondie

Offline Curry King

  • Moderator
  • Ive Had Way too Much Curry
  • *****
  • Posts: 1842
Re: Restaurant gravy and vindaloo
« Reply #4 on: March 29, 2005, 01:47 PM »
We didnt actually put it in when he showed me he just pointed to it and said you can put some of that in as well but only half the amount.  I personaly use the Rajah packet one and don't bother to make it myself, he saw all of my spices in the packets and didnt say otherwise.
Cr0, simply the best FREE curry site on the web

Offline Blondie

  • Head Chef
  • ***
  • Posts: 207
Re: Restaurant gravy and vindaloo
« Reply #5 on: March 29, 2005, 02:37 PM »
Hi Curry King,

thanx for that answer, I use Rajah myself because the best takeaway in my area say they use Rajah or Natco,

cheers,

Blondie

Offline Admin

  • Curry-Recipes Site Owner
  • Administrator
  • Elite Curry Master
  • *****
  • Posts: 1080
  • You don't need eyes to see, You need Vision
    • Curry Recipes Online
Re: Restaurant gravy and vindaloo
« Reply #6 on: March 30, 2005, 09:50 AM »
I made this Gravy last night and I am very happy with the result.
I also cooked a Madras using it and got the best result to date.

Until something better come up I will be using this.
For my Prawn Madras i did the following: -

Prawn Madras Recipe
Heat 3 Tbsp Oil on full blast
Add tsp Garlic Paste (oil will spit)
Add half a small diced cooking onion
Shake pan vigorously
Add Prawns (wash them first)
Shake pan vigorously (fry for 1 min)
Add 1.5 tsp of curry powder spice mix (from Bruce Edwards Curry House Cooking)
mixed in these proportions
coriander?? ? ? ? 8 tsp
turmeric? ?? ? ? ?7 tsp
cumin? ? ?? ? ? ? 5 tsp
curry powder? ?4?tsp ? ?
paprika? ? ?? ? ? ?4 tsp
Add 1.5 tsp Chili Powder
Shake and Stir for 20-30 seconds
Add in half a ladle of the curry sauce (this evaporates on impact in about 10 - 15 seconds)
Shake pan vigorously & stir
Add 2 ladles of curry sauce and shake and stir for 2 mins
Add more curry sauce if to dry
Add coriander - serve

Thats all i did and got my best result to date ever.
S ;D ;D ;D




Offline Curry King

  • Moderator
  • Ive Had Way too Much Curry
  • *****
  • Posts: 1842
Re: Restaurant gravy and vindaloo
« Reply #7 on: March 30, 2005, 10:48 AM »
I made this Gravy last night and I am very happy with the result.
I also cooked a Madras using it and got the best result to date.

Nice  ;)

I left mine out overnight and made another from it yesterday and it was even better!
Cr0, simply the best FREE curry site on the web

Offline DARTHPHALL

  • CONTRIBUTING MEMBER
  • Elite Curry Master
  • *******
  • Posts: 1451
  • ITHAQUA
Re: Restaurant gravy and vindaloo
« Reply #8 on: April 02, 2005, 10:05 AM »
Hi CURRY kING.
 I`ll give this a go your, word is good enough for me RESPECT 8) 8) 8) 8).

Offline Curry King

  • Moderator
  • Ive Had Way too Much Curry
  • *****
  • Posts: 1842
Re: Restaurant gravy and vindaloo
« Reply #9 on: April 02, 2005, 09:25 PM »
I made my vindaloo tonight but I used blended tinned toms rather than puree and I prefered it.  A more fresh tomato taste which is what I like, worth trying if you get the chance.
Cr0, simply the best FREE curry site on the web


 

You may like these posts on curry-recipes.co.uk: