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Author Topic: Restaurant gravy and vindaloo  (Read 25897 times)

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Offline joshallen2k

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  • Best BIR curry in Toronto
Re: Restaurant gravy and vindaloo
« Reply #60 on: September 05, 2009, 01:18 AM »
I always have, yes.

Offline marybakers

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Re: Restaurant gravy and vindaloo
« Reply #61 on: September 08, 2009, 11:05 PM »
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


Offline helipad

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Re: Restaurant gravy and vindaloo
« Reply #62 on: March 24, 2010, 11:03 PM »
I tried this tonight - not bad, however i've read through some of your comments and I wonder if my chilli powder is losing its poke. Also I wonder if we should be really concise about exactly what curry powders, chilli powders and chillis (and where bought from) we're using. I think a curry can vary so much with different types of curry & chilli powders. In this one i used 6tsp Fiddes Payne Madras curry powder (all i had) and 6 tsp chilli powder (half schwartz cayenne chilli powder and half schwartz hot chilli powder) and only 10 ladels of gravy which seems to have done 4 meals.

When i tasted the gravy I thought it was a bit weak - I wonder if I didnt use enough salt...

Has anyone got any more tips?

Offline snowdogmistymoon

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Re: Restaurant gravy and vindaloo
« Reply #63 on: December 10, 2010, 10:46 AM »
Hi Curry King,

I only joined yesterday so hi, I followed this recipe last night and I am so surprised, I have been trying to cook Indian food for 20 years and this is the best recipe I have cooked. Absolutely delicious and authentic.  Thank you so much.  What a fantastic recipe and site. ;D

Offline Secret Santa

  • Ive Had Way too Much Curry
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Re: Restaurant gravy and vindaloo
« Reply #64 on: December 10, 2010, 12:26 PM »
Hi SDMM (these acronyms are getting ridiculous...hehe ;D )

It's genuinely good to see someone trying a base other than the three top 'advertised' ones, so good on you for breaking the mould.

You can use that same base to make the many other curries that are on the forum now. Good eating!  ;D
Fighting for truth, justice and the BIR way!

Offline jameshccook

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Re: Restaurant gravy and vindaloo
« Reply #65 on: February 15, 2011, 11:50 AM »
Yep, congrats and thanks to you Mr, Mrs or Ms Curry King. I live in China and before that in Canada and have for years tried to get - either make myself or find at restaurant - the authentic British curry house curry, but to no avail. I made your vindaloo tonight and I have to say....very impressed with the result. It was 90% there on my first attempt, I will refine for the next time, but I am a happy man tonight. Thank you!

Offline HJLT

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Re: Restaurant gravy and vindaloo
« Reply #66 on: November 09, 2016, 06:05 PM »
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

Hi, I'm a newbie but curry obsessed. When you say green pepper do you mean a bell pepper or green chilli pepper. Thanks for sharing the above . H

Offline ELW

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Re: Restaurant gravy and vindaloo
« Reply #67 on: November 09, 2016, 07:07 PM »
Bell pepper H, If its a small supermarket one i'd put two of them  in

Regards

ELW

Offline HJLT

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  • Posts: 3
Re: Restaurant gravy and vindaloo
« Reply #68 on: November 10, 2016, 04:58 PM »
Thank you for the reply, I'm going to try this the weekend. I'll update.


 

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