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British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Vindaloo => Topic started by: Madrasandy on July 05, 2014, 02:41 PM

Title: Ultimate Vindaloo
Post by: Madrasandy on July 05, 2014, 02:41 PM
1 Piece of Cinnamon
2 Green Cardamons
2 Dried Kashmiri Chilli's (broken into small pieces)
1 Chef spoon oil
1 Tb Garlic puree
1 1/2 ts Mix Powder
2 Hpd ts chilli paste (hot green chilli blended with a little water)
1 ts Deggi Mirch
1/2 ts Ground Black Pepper
1 Tb Apple Cider Vinegar
1 ts Methi
1/2 ts Salt or to taste
Good Squirt of Lemon Dressing
6 Tb 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 Chilli paste
Add Methi
Add mix powder
Add Deggi Mirch, stir
Add a little boiling water and fry/sizzle hard
Add toms, stir and cook for a few minutes
Add vinegar,,black pepper, stir and cook for 1 minute
Squeeze in lemon dressing
Add pre-cooked chicken, stir to coat chicken
Add half ladle of base, evaporate off
Add half ladle of base and evaporate off
Add 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,add salt then taste and adjust seasoning, finish with freshly chopped coriander leaf
Title: Re: Ultimate Vindaloo
Post by: JerryM on July 06, 2014, 12:39 PM
Madrasandy,

Interesting recipe. Would be brill if you could add background to it and of course a pic.

The interesting ingredients being the apple cider, blended toms, whole spice.

These being things ive not tried in vindaloo before. For info not a fan of vinegar.

Ps love your posts which I always read
Title: Re: Ultimate Vindaloo
Post by: Secret Santa on July 06, 2014, 01:48 PM
For info not a fan of vinegar.

Yup, never had a vinegary vindaloo so wouldn't even attempt this because I know it wouldn't suit me. Obviously "ultimate" is in the eye (or tongue) of the beholder.
Title: Re: Ultimate Vindaloo
Post by: Gav Iscon on July 06, 2014, 05:57 PM
For me the vinegar makes the dish and I'm disappointed when I get just a hotter madras. Similar to how i do mine (apart from the 'spiced oil') but not tried the Apple Cider vinegar. I usually just add whats in the house with the last one being malt.  I'll give it a whirl this week.

Title: Re: Ultimate Vindaloo
Post by: Madrasandy on July 06, 2014, 08:25 PM
It is called "ultimate" vindaloo on the basis of it been an experiment, (same as I did for Madras) using 10 of the most popular vindaloo recipes from this site and ebooks. I wrote down what ingredients/amounts every recipe used and then used that information to form this recipe.
 The majority of the recipes used vinegar, I cooked this recipe many times using different vinegars and apple cider vinegar gave the nicest 'tang'.
 The recipes that didnt call for vinegar were basically the same as a madras but with more chilli powder and the vindaloos I have from a restaurant do not taste like a hotter madras.
Title: Re: Ultimate Vindaloo
Post by: JerryM on July 08, 2014, 07:37 PM
Madrasandy

Many thanks for giving background.

I've still not got to working on vindaloo proper and Will try out the whole spice, blended toms, cider when I do.

For info I have used blended toms in the chilli sauce for madras but switched to passata. This for me being an indication along with vinegar that the recipe as I have it is long way off the bir dish.
Title: Re: Ultimate Vindaloo
Post by: littlechilie on July 09, 2014, 11:26 AM
Hi MA good to see u  ;) yep a real vindaloo IMO is without question using vinegar of some form! Or as you say it's just a hot Madras. This looks good and I will be making it.
Title: Re: Ultimate Vindaloo
Post by: Secret Santa on July 09, 2014, 02:19 PM
yep a real vindaloo IMO is without question using vinegar of some form!

Ah yes a 'real' vindaloo but not a BIR vindaloo. At least nowhere I've ever had one.
Title: Re: Ultimate Vindaloo
Post by: Madrasandy on July 09, 2014, 05:56 PM
Cheers and thanks for feedback.
 If any one would like to make any suggestions on how it can be improved, what to use instead of vinegar (SS?) or any other comments please feel free to reply. I will try any of your ideas this weekend.
Good to hear from you again LC
Title: Re: Ultimate Vindaloo
Post by: fried on July 09, 2014, 06:31 PM
Probably a bit trad but you could try some Tamarind. Or you could do an SS Vinderloo and just add more chilli powder ;)
Title: Re: Ultimate Vindaloo
Post by: Secret Santa on July 09, 2014, 07:13 PM
how it can be improved, what to use instead of vinegar (SS?)

How about none at all?  ;)

Ultimately (get it?) it comes down to what you're used to in your BIR vindaloos. If you are used to sour, vinegar infused vindaloos then that's what's right (for you) - no?

I can only tell you what is in the vindaloos I get and it definitely is not any vinegar of any kind. If you must use a souring agent I would plump for lemon dressing (not lemon juice - again far too acidic).

And just to make my position clear lest you think I'm just being bloody minded about the whole vindaloo/vinegar thing...I love vinegar...I mean really love it, it's just out of place in a vindaloo for me. I know this from making so called traditional vindaloos where vinegar is a definite prerequisite but wholly out of place unless you are cooking a fatty-pork vindaloo (i.e. authentically traditional) where the vinegar balances the rendered fat during the long cook and looses its potency.

The vinegary tasting BIR vindaloo is an embarassing attempt at the real thing.
Title: Re: Ultimate Vindaloo
Post by: Secret Santa on July 09, 2014, 07:19 PM
Or you could do an SS Vinderloo and just add more chilli powder ;)

How very dare you!  ;D

I think I, along with JerryM, were a couple of the first forum members to insist that a vindaloo is not just a chillied-up madras.

And you are actually guilty of the same thing you seem to be implying because you're saying that a vindaloo needs differentiation from a madras just by the addition of...vinegar (and extra chilli of course)! Pffft!

Title: Re: Ultimate Vindaloo
Post by: Madrasandy on July 09, 2014, 08:09 PM
Hi SS thanks for your input, the vinegar when added early to the curry is cooked out and just leaves a tangy taste and not a vinegary taste, when the vinegar was added nearer the end of cooking it left a not very nice vinegary taste. I havent been overly happy with most vindaloo recipes I have tried so I did this experiment.
Quote
And you are actually guilty of the same thing you seem to be implying because you're saying that a vindaloo needs differentiation from a madras just by the addition of...vinegar (and extra chilli of course)! Pffft!
I never actually said that mate , I think you maybe just mis-understood me, Regards
Title: Re: Ultimate Vindaloo
Post by: Edwin Catflap on July 09, 2014, 08:18 PM
Hi SS

I thought a traditional portuguese influenced vindaloo was made with wine and garlic, rather than the more modern interpretation of vinegar and potato, I suppose the wine would be less acidic than vinegar

Ed
Title: Re: Ultimate Vindaloo
Post by: JerryM on July 09, 2014, 09:41 PM
It's good to mull this over.

Obviously each to their own on the vinegar.

I'd like to crack this after or even before no3 madras.

The chef at my local TA said not to use vinegar in any dish. He did say some BIR do. He is Bangladeshi.

He also said to put tamerind in madras (i call no2 madras garlicky and tomatoey). He said no tamerind in vindaloo.

The other bir info was from midland chef who said birds eye chilli.

For me vindaloo is defo not a hot madras although lots of BIR think so.

It has to have lip burn. There is also a much greater depth of spice compared to madras. I am sure the recipe is simple.

I've tried nagga chilli which gives lip burn but not taste. Not tried a combo with birds eye. I had planned to up the amount of birds eye along with the ginger - these 2 seem key to getting ball park.

I also think the whole spice in madrasandy recipe could have been overlooked by myself as a differentiator to madras.

Will post recipe as is in case it prompts some ideas.
Title: Re: Ultimate Vindaloo
Post by: Madrasandy on July 09, 2014, 10:03 PM
Great points Jerry
I shall take another look at not using the vinegar, it worked for me , but I am always up for any improvements or experiments to try, the chillis used were probably birds eye, they were short thin and green from the indian shop and were hotter than the longer chillis from there. Yes vindaloo definately has a greater depth of flavour , the dried red chillis gave a deeper flavour. I have tried Naga masala, naga chilli powder but none gave the flavour I was after.

This recipe did produce a belting vindaloo, and I am more than happy with the results from all the testing I did. I hope more people get time to try it and gave their feedback
Title: Re: Ultimate Vindaloo
Post by: littlechilie on July 11, 2014, 07:38 AM
Probably a bit trad but you could try some Tamarind. Or you could do an SS Vinderloo and just add more chilli powder ;)

This reminds me I ate a Madras from a curry house in North Wales this week, it was sour with Tamarind and I truly licked the plate clean.   
Title: Re: Ultimate Vindaloo
Post by: noble ox on July 11, 2014, 08:17 AM
Years ago I research Vindaloo origins
The Portugese and others when on long sea trips stored Pork in vinegar or starve so that makes the vinegar connection,  when reaching Goa add a few local spices and away you go
A bit of useless info but true or the start of a new debate ;D ;D
Title: Re: Ultimate Vindaloo
Post by: Secret Santa on July 11, 2014, 01:48 PM
Years ago I research Vindaloo origins
The Portugese and others when on long sea trips stored Pork in vinegar or starve so that makes the vinegar connection,  when reaching Goa add a few local spices and away you go
A bit of useless info but true or the start of a new debate ;D ;D

Almost correct. They would load up the pork in barrels and add red whine to preserve it. On the long journey to india the wine would ferment into vinegar. This is why it's called Vinho (wine) d'alho (garlic) even though red wine vinegar (from the barrels) is the ingredient that's actually used.
Title: Re: Ultimate Vindaloo
Post by: Peripatetic Phil on July 11, 2014, 02:39 PM
Almost correct. They would load up the pork in barrels and add red whine to preserve it. On the long journey to india the wine would ferment into vinegar. This is why it's called Vinho (wine) d'alho (garlic) even though red wine vinegar (from the barrels) is the ingredient that's actually used.

You have not explained the "d'alho (garlic)" element, Santa.
** Phil.
Title: Re: Ultimate Vindaloo
Post by: Secret Santa on July 11, 2014, 04:36 PM
You have not explained the "d'alho (garlic)" element, Santa.
** Phil.

Sorry I thought that was self evident...the dish requires the use of lots of garlic. Indeed that's one of the ways I use to differentiate my BIR version from a madras.
Title: Re: Ultimate Vindaloo
Post by: JerryM on July 11, 2014, 04:38 PM
have attached current vindaloo recipe as i have it. i've never really got going on cracking it down to only me like in the family.

i think next is really to work on what i call the green chilli sauce (again not really worked on).

my recollection from last try was:

1) add back in "more" ginger
2) use more birds eye chilli
3) bunjarra not needed

(http://www.curry-recipes.co.uk/imagehost/pics/d18fea8761d0bd95f037c6af053adc04.JPG) (http://www.curry-recipes.co.uk/imagehost/#d18fea8761d0bd95f037c6af053adc04.JPG)

(http://www.curry-recipes.co.uk/imagehost/pics/4a2ac51c8fea8c084301996355618e48.JPG) (http://www.curry-recipes.co.uk/imagehost/#4a2ac51c8fea8c084301996355618e48.JPG)
Title: Re: Ultimate Vindaloo
Post by: Secret Santa on July 11, 2014, 05:04 PM
2) use more birds eye chilli

Not at all convinced that Bird's eye chillies are a necessity Jerry, although no harm in using them. I bought a packet recently and just chowed down on one and then after a bit of yoghurt and water to remove the sting I tried a normal finger chilli. Honestly apart from the heat level, the Bird's eye being hotter, there wasn't any real discernable difference in the flavour. And let's face it, which type of chilli does every Indian wholesaler have in huge quantities? Gotta be the humble finger-chilli.
Title: Re: Ultimate Vindaloo
Post by: fried on July 11, 2014, 05:43 PM
Or you could do an SS Vinderloo and just add more chilli powder ;)

How very dare you!  ;D

I think I, along with JerryM, were a couple of the first forum members to insist that a vindaloo is not just a chillied-up madras.

And you are actually guilty of the same thing you seem to be implying because you're saying that a vindaloo needs differentiation from a madras just by the addition of...vinegar (and extra chilli of course)! Pffft!

I can honestly say that I have no real idea what a BIR vindaloo tastes like, when I used to live in the UK it was a dish I rarely ate and was like a Madras with more chilli powder. Also like the Madras completely variable from takeaway to takeaway.

My feeling like all with all old-skool recipes is that they should be simple using ingredients that would've been available in the 80s.

I have to agree that traditional vindaloos/ curries don't taste anything like BIR style, I'm not a great fan of red wine vinegar in these dishes as it's a bit overpowering, white wine vinegar possibly, but it would have to be balanced with some sugar leaving you with a sweet and sour sauce. I feel the same about black pepper, I've been recently making  black, Sri lankan curry using a recipe from this site, absolutely delicious,  very heavy on the black pepper but again not BIR.
Title: Re: Ultimate Vindaloo
Post by: JerryM on July 16, 2014, 12:33 PM
Secret santa/fried

finger chilli would suit me ie may be case of just using "a lot more" more.

The other niggle is the nagga chilli. I've added it in only because I have to hand and never previously achieved lip burn without it. Maybe nagga was not available then and birds eye was only way of adding the heat.

In short reasonable result may be possible from little nagga and lot finger.

A further thought being to add the fresh chilli fine chopped or blended later in cooking ie after base. in past have used finger chilli sauce (from Ashoka) but added at g/g stage. On the no3 madras have started adding bullet chilli after the base - this  seems to keep it's taste better.

Not sure if black pepper is needed or not. I too find using a lot works in non curry cooking - Will search black Sri lankan curry
Title: Re: Ultimate Vindaloo
Post by: Onions on July 16, 2014, 12:50 PM
White pepper in a vindaloo- esp. if using citrus. :)
Title: Re: Ultimate Vindaloo
Post by: Secret Santa on July 16, 2014, 02:28 PM
White pepper in a vindaloo- esp. if using citrus. :)

Except that those BIR menus that include pepper in the description always state black pepper.
Title: Re: Ultimate Vindaloo
Post by: Onions on July 16, 2014, 02:38 PM
'Always'... is not a word for chefs :)
Title: Re: Ultimate Vindaloo
Post by: fried on July 16, 2014, 04:51 PM
Black pepper is mostly white pepper anyway!
Title: Re: Ultimate Vindaloo
Post by: Peripatetic Phil on July 16, 2014, 06:41 PM
Black pepper is mostly white pepper anyway!

But it does not /taste/ of white pepper, thank God.
** Phil.
Title: Re: Ultimate Vindaloo
Post by: Madrasandy on July 16, 2014, 06:49 PM
Isnt black pepper unripe peppercorns dried in the sun until they go black, white pepper is ripe peppercorns with the husks removed. They taste nothing alike
Title: Re: Ultimate Vindaloo
Post by: fried on July 16, 2014, 07:21 PM
According to a real chef I know black pepper and white pepper are produced exactly the same except white pepper has the outer removed. I was surprised but he's a bit of an expert on spices.

I have to agree that they don't taste at all the same. When I was a kid white pepper was the only thing on the table that could enliven my nan's boiled veg.
Title: Re: Ultimate Vindaloo
Post by: Gav Iscon on July 16, 2014, 08:35 PM
Try making the vindaloo with each type of pepper and see which one you prefer. Usually at home I use pepper from a pepper mill (milled) but making it the other week at Chewy's he used ground pepper (not sure of colour) and it gave it a much fuller pepper flavour than the milled.
Title: Re: Ultimate Vindaloo
Post by: Madrasandy on July 16, 2014, 08:54 PM
According to Taste.com the best way of testing pepper for freshness is to finely grind it and snort.
Isnt whitepepper used a lot in french cooking and in white/cream sauces as it looks better than having black flecks in the sauce.
Title: Re: Ultimate Vindaloo
Post by: spiceyokooko on July 16, 2014, 09:01 PM
According to a real chef I know black pepper and white pepper are produced exactly the same except white pepper has the outer removed.

That's my understanding too. Black pepper contains the husk and white pepper doesn't. Red and green peppercorns are just different stages of ripeness.
Title: Re: Ultimate Vindaloo
Post by: JerryM on July 17, 2014, 09:23 AM
 used ground pepper (not sure of colour) and it gave it a much fuller pepper flavour than the milled.

Thanks for this. Not something I'd considered but know it would work. Will need to check out Asian store. I actually buy White pepper already from Asian store (used heavy in LFC fried chicken). Can't think that I've seen black in ground only whole seed though.

I love black pepper and use it heavy in all none curry cooking. So know there is huge difference in taste.

As Gav Iscon says I need to side by side
Title: Re: Ultimate Vindaloo
Post by: JerryM on July 25, 2014, 08:02 AM
apart from the heat level, the Bird's eye being hotter, there wasn't any real discernable difference in the flavour. Gotta be the humble finger-chilli.

had opportunity to taste karahi in restaurant order i think extra hot (by rsholme123). was extremely hot. no lip burn but plenty of tears and sweat.

the sauce itself was not that hot but the dish was filled with green chilli slices.

we asked what made the dish so hot - was shown fresh green chilli - finger chilli. they make the heat by combination of the fresh chilli and chilli powder.

the taste was definitely a vindaloo key element.

in short using more finger chilli blended combined with chilli powder looks promising.

difficult to be sure but got impression they do not keep birds eye
Title: Re: Ultimate Vindaloo
Post by: Secret Santa on July 25, 2014, 11:44 AM
we asked what made the dish so hot - was shown fresh green chilli - finger chilli. they make the heat by combination of the fresh chilli and chilli powder.

the taste was definitely a vindaloo key element.

This is exactly how I've always provided the chilli heat for my vindaloo Jerry. More chilli powder than a madras and then a good tablespoon or two of blended finger chillis, depending on who I'm sharing it with. That along with extra garlic, less tomato paste and some Bassar masala (the proper stuff with the mustard oil in the packet so it looks damp) is basically how I differentiate a madras from a vindaloo. The vindaloo is definitely not just a hotter madras in my book.
Title: Re: Ultimate Vindaloo
Post by: rshome123 on July 25, 2014, 11:51 AM
The Lalkilla Karahi was a lot hotter than expected (despite having asked for it to be extra hot)... Hotter than their Phall.  I can remember having a jalfrezi a few times in other BIRs which were as hot as last night's Lalkilla Karahi though.  Have had Lalkilla jalfrezi before and it wasn't hot (only a couple of finger chilli slices in that one).

I personally prefer a smooth sauce for hot curries, so Jerry, your idea of blending the fresh chilli into a paste appeals to me.  Have yet to use a vindaloo (or madras) recipe that includes fresh chilli paste, but must give it a go as an addition.  Out of interest, what kitchen implement do you use for blending such a small amount. I have stick blender, pestle and mortar, food processor, and juice blender... can't see any of those being ideal, except for the pestle and mortar with extra effort going in to make the paste smooth.





Title: Re: Ultimate Vindaloo
Post by: Secret Santa on July 25, 2014, 01:49 PM
what kitchen implement do you use for blending such a small amount. I have stick blender

That's what I use. Bung a handful of finger chillies into an old Pot Noodle container (its width is just right for the diameter of my stick blender). Add a bit of salt and some oil to get it going and job's done. Lasts for ages in the fridge.
Title: Re: Ultimate Vindaloo
Post by: mickdabass on July 25, 2014, 02:36 PM
I do just the same, but then freeze them in an ice cube tray.

Last forever
Title: Re: Ultimate Vindaloo
Post by: JerryM on July 25, 2014, 04:07 PM
Secret Santa,

appreciate the info on your method. how do you feel on ginger. add more or less than madras - i feel its more but can't really decide other than i don't feel it's less (i've stopped adding ginger to madras).
Title: Re: Ultimate Vindaloo
Post by: littlechilie on July 25, 2014, 05:44 PM
Hi all along the line of freezing chillies I make a paste of coriander,green chillies, lime and salt which I then freeze in cubes for my currys requiring extreme heat and flavor  :)
Title: Re: Ultimate Vindaloo
Post by: Secret Santa on July 25, 2014, 06:00 PM
how do you feel on ginger. add more or less than madras - i feel its more but can't really decide other than i don't feel it's less (i've stopped adding ginger to madras).

I've never really bothered too  much about the quantity of ginger either way. I always have a 50/50 GG paste and a separate pure garlic paste at hand. I use the same amount of the gg paste in madras and vindaloo but extra garlic paste in the vindaloo.

For me it's the extra garlic in the vindaloo that's important (along with the other tweaks) but I'll be interested to hear what you come up with regarding the quantity of ginger that suits you.
Title: Re: Ultimate Vindaloo
Post by: littlechilie on July 25, 2014, 09:45 PM
Evening all don't know if this helps anyone but I buy TAJ crushed g+g blocks, they are in portion sizes and 1.50 a bag :).
A portion is a little over a large heaped tsp it looks more frozen IMO perfect amount for any Madras or Vindaloo ;)
Title: Re: Ultimate Vindaloo
Post by: JerryM on July 26, 2014, 08:46 AM
Secret Santa,

many thanks. ginger is something i'd been on guard so to speak since the smell of KD1. never added to base and only used at dish fry as g/g paste which i stopped using some time ago in favour of garlic only.

the curry2go mogal made me change my ways (started to keep ginger paste too). also picked it out at the local restaurant (they got it wrong one week) and now using in the basic base.

it's one area i feel i can improve on - hence the question.
Title: Re: Ultimate Vindaloo
Post by: Madrasandy on July 26, 2014, 07:56 PM
JerryM, Im not sure on the ginger amounts/usage ,I feel I have gone full circle on the use of it in a base sauce. Gone from 50/50 to 60/40 in favour of garlic to 30/70 in favour of ginger, which actually created the most bir smelling base I have made after a slow long onion stage cook.
 As for the final dish I am currently at the stage after tonights curry that less is definitely more on the ginger front (if any at all) for madras or vindaloo anyway. Maybe the base needs a higher ginger ratio and the final curry no ginger at all. Just thinking aloud.
Title: Re: Ultimate Vindaloo
Post by: JerryM on July 27, 2014, 10:50 AM
madrasandy,

looks like you've been having similar turmoil as myself. i've tried these variants and homing on same thoughts. must admit in fact what iffu said 3:1 garlic:ginger at dish frying and 2:1 ginger:garlic in base


(http://www.curry-recipes.co.uk/imagehost/pics/edc6d5b06c5b8980ef0ce012f53034ca.jpg) (http://www.curry-recipes.co.uk/imagehost/#edc6d5b06c5b8980ef0ce012f53034ca.jpg)

ps got the finger chilli and hoping for base as weather cools
Title: Re: Ultimate Vindaloo
Post by: Madrasandy on July 27, 2014, 11:32 AM
JerryM
Im  glad someone else is on the same thought pattern. the base 2:1 ginger and the final dish 3:1 garlic certainly does sound worth a try.

Love them finger chillies, I buy loads ,the ones I am not using fresh I blend with a little water and freeze in ice cube trays.

Are you making the jb base? I am going to give it a try early this week.

Title: Re: Ultimate Vindaloo
Post by: JerryM on July 27, 2014, 08:39 PM
Madrasandy,

No not making the jb base (or any new base). I'm happy and no gap or %.

Not to say I can't improve but it's more about understanding the evevelope and seeing if it can be pushed.

The only 2 areas I have real interest is oil and mix powder. I buy mix from Iffu and parked it for now.

The basic base is aimed at the oil. Hence my interest in Haldi's old oil. I've never got my oil as good as sample TA base. Tried many things but no progress.

I'd like to crack a few more mains but ok to wait h4ppy-chris book.

I do like the zaal garlic. Probably my greatest moment. It bodes well for the base. I'm just fine putting it in specific dishes.
Title: Re: Ultimate Vindaloo
Post by: Madrasandy on July 28, 2014, 09:20 AM
Madrasandy,

No not making the jb base (or any new base). I'm happy and no gap or %.

The only 2 areas I have real interest is oil and mix powder. I buy mix from Iffu and parked it for now.


Jerry

What base do you use, is it a forum base or your own creation?

What is Iffu mix powder and where do you buy it?

Where are you up too in your search for the perfect oil?

Cheers
Title: Re: Ultimate Vindaloo
Post by: JerryM on July 29, 2014, 05:09 PM
i use my "my take" base most of the time as i have all ingredients to hand. i used to make parker21 rajver (coconut) but now switched to parker21 mouchak (always felt rajver oil was not good enough - may have been wrong and switch back on the cards - still work in progress). for big amount i use iffu base (very similar to curry2go ie cabbage). i do rate saffron too.

i buy the iffu mix from iffu via ebay "suzypicknmix" (his wife).

search for the oil is long. have added in whole spice (have used spice ball etc but now rely on chef garam), have added in black salt (ie cooking:black salt 50:50). i also aim to freeze 50% of the oil i make in each base to carry forward into the next base (freezing it). am currently using no water in base and extending cooking time to typ 5 hrs. this increases the oil strength. still work in progress.

the oil search comes from tasting some from local TA sometime ago. i cant get close. the only thought i have left (which i doubt) is to buy some essential oil in bottle say fennel. it may be ott and not worth it though.
Title: Re: Ultimate Vindaloo
Post by: Madrasandy on July 29, 2014, 10:09 PM
Cheers Jerry, cant seem to find anything on ebay for the mix powder though.Is the iffu base on the forum(sorry just been lazy there)
 Good luck with th oil search
Title: Re: Ultimate Vindaloo
Post by: Secret Santa on July 30, 2014, 02:14 AM
the oil search comes from tasting some from local TA sometime ago. i cant get close. the only thought i have left (which i doubt) is to buy some essential oil in bottle say fennel. it may be ott and not worth it though.

Jerry I can't help but feel that you're just going too far with your analysis. OK, you can't reproduce the oil you get from the local BIR but, in general, the BIRs aren't using any really unusual ingredients. The jb garlic tarka sort of tells you that, at least for some, it's just the technique that's missing not the ingredients (garlic and oil FFS...big deal!).

Don't you think it's time to concentrate on the techniques used with the ingredients we know they use rather than any unusual (secret) ingredients?
Title: Re: Ultimate Vindaloo
Post by: JerryM on July 30, 2014, 04:41 PM
Madrasandy,

The eBay contact is to send message to his wife. The mix was listed some time ago but now not for a while. If struggling pm and I will email Iffu to put you in contact.

Yes posted - Will look up base when next on my desktop. Iffu posted an original base then a quite different follow up.

Secret santa,

Yes for sure. There is no secret ingredient. I've tasted 2 BIR base and neither had tarka taste. I do love the tarka taste though both the zaal method and the Nottingham video for the jalfrezi.

I've tried baggar for base and all the various methods and ingredients. I don't see any real improvement in the finished dish.

I do see difference from mix powder. 

Technique is sorted for me too. Id love for us all to concentrate on it to confirm or otherwise or even identify improvement.

Its all quite difficult for me to understand and have to keep going back to BE statement that he could not help - which I could not believe at the time. I now realise we all seem to have different needs/gaps.

I'm more thank happy to contribute where I can
Title: Re: Ultimate Vindaloo
Post by: Madrasandy on July 31, 2014, 09:18 AM
Cheers jerry, I have found his wife on Facebook ,and I'll check for the base recipes
Title: Re: Ultimate Vindaloo
Post by: JerryM on August 01, 2014, 11:12 AM
link to iffu base (not original which is quite different)

http://www.curry-recipes.co.uk/curry/index.php/topic,7621.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,7621.0.html)