Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Vindaloo => Topic started by: Curry King 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
-
I cant wait to try this, well done CK
S ;D
-
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.
-
Hi Curry King,
Did the chef say, or do you know, what garam masalla should be used ?
cheers CK,
Blondie
-
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.
-
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
-
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
-
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!
-
Hi CURRY kING.
I`ll give this a go your, word is good enough for me RESPECT 8) 8) 8) 8).
-
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.
-
This confirms the answers i got last night, soon as my Kashniri Masala arrives next week i`m going to make a batch & see how close it is.You didn't mention the potato, i take it all take-aways still put one in ? The take-away`s i use still do.
A note on the chicken i think they use bare minimum Turmeric when cooking the Chicken ( just to colour ).
I also got the impresion when i ate the potato that they use potatoes in the gravy wether its in the first stage or second i don't know,what do you think CurryKing ?
& one of the waiter`s did say it is difficult to duplicate the same taste if only cooking for one, but i told him i make a batch for 10 curries, he thought we should be able to get "the taste". Again he said use fresh only when cooking at home as he does.
He also said method is very important & to keep a good eye on your cooking, Onions should only be fried till they are turning golden no longer.They seen quite proud of there cooking abilities & were open to show me wear I'm going wrong, going to use this to my advantage.
I`ll give the recipe a go & if its not close enough i`ll take in the revised version & ask again were i`m going wrong, they may get to the point that they`ll usher me to the kitchen & get a little lession from the master !!
-
I also got the impresion when i ate the potato? that they use potatoes in the gravy wether its in the first stage or second i don't know,what do you think ?
& one of the waiter`s did say it is difficult to duplicate the same taste if only cooking for one, but i told him i make a batch for 10 curries, he thought we should be able to get "the taste". Again he said use fresh only when cooking at home as he does.
He also said method is very important & to keep a good eye on your cooking, Onions should only be fried till they are turning golden no longer.
The Bengal Cuisine Curry Gravy recipe I got, uses potato (that's got the Kashmiri Masala in too)
see:-
http://www.curry-recipes.co.uk/curry/index.php?topic=118.0
This frying the onion til golden intrigues me though.
If you are an indian chef using a wacking great pot (60cm diameter) with a sack and a half of onions in, how on earth could you stir the onions as they cooked.
I suppose you would have a litres of oil in.
It might be easier than it appears.
I really wish I could see that.
I hope you do.
You may well be on the right tracks!
You seem on good terms with them.
You've got to go in again Darth.
Do not give in to the dark side.
-
I`m wondering if they do i the authentic way to a point & boil in the first batch then fry in the second.I have done this & this is were i get my best take-away clones my young apprentice.Anyone else done this ??
-
I`m wondering if they do i the authentic way to a point & boil in the first batch then fry in the second.I have done this & this is were i get my best take-away clones my young apprentice.Anyone else done this ??
Most times I have to fry onions at the start of a curry, then I add the curry gravy.
Or do you mean fry the onions in the curry gravy for a while, then add water and boil.
There are recipes like that, by Pat Chapman.
It's the kind of thing that you can go round in circles on.
If you can get in to see it it would be brilliant.
The curry gravy demos I have seen all boiled the onions.
-
Sometimes i fry 1 onion some ginger & garlic,then add to already pureed gravy mix, then puree again so you get the sweeter taste from the second frying phase, this method tend to produce my most successful Vindaloo/Tindaloo clones amongst other things.
-
Sometimes i fry 1 onion some ginger & garlic,then add to already pureed gravy mix, then puree again so you get the sweeter taste from the second frying phase, this method tend to produce my most successful Vindaloo/Tindaloo clones amongst other things.
Double pureed?
The fried onions are definitely sweeter.
Good idea.
-
It`s something i`ve been doing for a long time now. I need to think of my next approach when i go in perhaps we need to make a thread with all the answers to our questions we`ve asked so far & see if we come up with the old common denominator ect....
Like the ingredients of Curry King`s is exactly the same as what i was told lastnight & we are mile appart but not many people seem interested in my threads, perhaps i need to go solo, if anyone`s going to sweet talk into the kitchen its a good bet Darthy will be one of them " join me.. it`s the only way "(DarthVader 1980).
-
Like the ingredients of Curry King`s is exactly the same as what i was told lastnight
Im sure what I was told is the real deal, im fairly confident now that my currys do have a "taste" but its more subtle than a restaurant curry. I made a chili massala last night, i made it, had a few beers, heated it up later in the microwave and to me it was spot on!! 8)
-
I have to agree with you Curry King AS I'm down here in Cornwall & I'm sure your miles away from me & there is no conspiracy between the chefs ;)
-
Im in the south near Brighton and yeah I don't think theres a conspiracy, its just doesn't seem possible that something could have been kept secret for years on end by so many people.
-
Now we need to get it 100% .I`ll try as soon as my kashmiri masala arrives ( i`ve got 8 curries in the freezer already, aaa no more room).I`ve also noticed they use slightly less oil so the recipe with 500ml oil is too much ,based on what i get down here, so ill go for 300ml & lower until i get approx 3 mm of oil on the surface of the actual gravy .Also the oil is not as read as i get it more of a dark golden orange,i believe this is because i have my oil on hot for a longer time than them & they also told me not to cook beyond just going golden(the onions,garlic,ginger ect,although i think they use powders,thats what my stomach acid is indicating). :(
-
Hi all,
I asked some in my local takeaway on Friday,
1. Can you give me a reccipe for your base gravy please ?
A. No my friend it is the secret of the chef ?
2. Can you sell me a portion of the base gravy, I will pay the price of a made up curry sauce ?
A. No, sorry.
He then asked me,
why do you want to know ?
A. I've been trying to make a curry as good as yours for years.
He then asked me,
How do you make your curry ?
I told him For the base I use, I then described more or less what we all know ie oil, onions, garlic puree, ginger, tomatoes, water, turmeric, cumin, coriander, carott, tomatoe puree, garam masalla, salt etc
He said, I'm surprised you are asking me, you know as much as I do.
BUT he did go on to say,
THEY USE PEELED FRESH TOMATOES NOT TINNED OR PASATTA IN THE BASE.
THEY DO NOT USE GINGER IN THE BASE SAUCE
THEY DO NOT USE GARLIC PUREE IN THE BASE BUT CHOPPED IT GIVES MORE FLAVOUR.
AND WHAT I THINK IS MOST IMPORTANT - THE ONLY ADDITION TO THE BASE TO CREATE THE STRAIGHT CURRY SAUCE IS SALT.
I also asked about asfoetida.
What is it he said,
I told him hinge gum, devil's dung it smells horrible and is used in small quantities, sometimes in place of garlic and/or onion
Never heard about he said.
What about Kachri a powder or fruit used for tenderising.
Yes I've heard of it but we don't use it.
Hope this helps someone.
Cheers,
Blondie
-
Thanks Blondie
It's all so confusing.
We are doing it just about right.
It's bound to differ a little when you ask different chefs.
So no spices or ginger.
Peeled tomatoes
Chop your garlic and put in salt?
Ok, I'll give it a bash when I make a new base up.
Thanks
-
Nice one Blondie!
Ive had that chefs secret response enough times myself and im sure that half the time they say it as they can't be arsed to explain the whole gravy process and ingredients to you, when they realise you actually know what your talking about they are a bit more open.
Im sure that what you were told about the standard chicken curry is right, my base is nice on its own and a little salt and spiced chicken added would make a nice curry, il have to try it.
-
Hi Pete,
The spices are there in my above comments mate,
cheers,
Blondie
-
Hey!
Do you remember this base from Heidi on in2curry
Blondies simplistic base reminded me of it
From:? HEIDI READMAN-AHMED
Posted: 25/04/2004 01:57:21
? Add Reply
BOIL YOUR ONIONS HALVED WITH YOU SPICE UNTIL THEYRE SOFTENED. BLEND UNTIL SMOOTH IN BLENDER AND THATS YOUR BASIC MASALA. IN YOUR PAN YOU WANT YOUR OIL, GARLIC, TOMATO PUREE ( IF DESIRED ) FRESH ONION ( IF DESIRED ) AND CURRY POWDER TO TASTE. COAT IN THE OIL AND FRY ON A HIGH HEAT FOR AROUND 25 SECONDS THEN ADD YOUR MASALA. THEN ADD YOUR PRE COOKED MEAT AND REDUCE TO THE THICKNESS YOU DESIRE. A DASH OF CORRIANDER, SERVE AND ENJOY !! GHEE IS NOT ONLY WHAT IS USED. IN MOST RESTAURANTS THE GHEE IS RESERVED FOR MAKING THE PILAU RICE AND TO COAT NAN AND DIFFERENT MEATS WHEN IT COMES OUT OF THE TANDOOR. WHEN I REFER TO OIL ABOVE, I MEAN NORMAL VEGETABLE OIL. CURRY POWDER IS IN FACT A CURRY CHEFS GODSEND !! OH AND FINALLY, A CURRY THAT YOU REFER TO AS A REAL TAKE AWAY CURRY IS NOT IN FACT A GENUINE CURRY TO SOME EXTENT AS, IF WE SERVE ASIAN CUSTOMERS YOU WILL FIND THAT THEIR CURRY, THOUGH POSSIBLY OF THE SAME NAME AS YOURS, IS IN FACT A TOTALLY DIFFERENT PRODUCT. ASK AN ASIAN FRIEND TO EXPLAIN THIS TO YOU BETTER.
-
Hi, All
I got a recipe for a curry gravy that uses only onion ,water, bay leaves, and a Cinnamon stick.
It can be as plan as this.
Thanks
ghanna
-
Made this base & vindaloo.
The base mix is is really very good & i would say on a par with the one Ive been using the last 2 years.I will use this along side my original recipe to get the vindaloo/Tindaloo right.
The vindaloo turned out not so good on account of me overcooking the garlic & ginger & it went bitter :( :(.
But so far the closest is the Curry Secret (k Dillon) witch i bought on Amazon.
It has that underlying curry /savory(slightly beefy) smell but there is a missing ingredient/method & the most annoying thing is twice before i have got the other smell/ingredient/method right but am not able to produce both at the same time(B****X !!) the second "smells like curries " came from Pat Chapmans book on cooking a Phall.
If anyone comes to Cornwall on their holidays i would be interested if you tried the Vindaloo in Newquay & tell me if it tastes like most bir`s further up the country although i suspect it is very similar but for a difference in method or one or two extra ingredients,
i will continue to ask questions & ask for cooking lessons next time (hoping to go next Saturday).
-
The vindaloo turned out not so good on account of me overcooking the garlic & ginger & it went bitter :( :(.
Yep im fairly sure over cooking isn't neccessary, after not doing it for a while I dont think browning it just right makes a noticeable improvement to the finished taste.? I usualy fry it on its own over a medium heat for about a minute before adding the tom puree.
But so far the closest is the Curry Secret (k Dillon) witch i bought on Amazon.
Im not so keen on it myself, Ive got the book and must admit that ive not so much as opened it in over a year.?
-
Yep im fairly sure over cooking isn't neccessary, after not doing it for a while I dont think browning it just right makes a noticeable improvement to the finished taste.? I usualy fry it on its own over a medium heat for about a minute before adding the tom puree.
I dont think browning the garlic and ginger makes that much of a difference either
-
Ive tried boiling , frying & both together & seem to end up with the same results also, except a difference in sweetness witch i believe is the more attributed to the oil itself.must admit though the recipe given to me by my local take-away witch is the same as the 1 given 2 curry king produces the most tasty curries yet & i will be using this more often in my experiments, the only real difference is larger amounts of spices, desert spoons instead of teaspoons, it really does improve the flavor .I disagree on the second stage though as it looks more like my local is making a semi authentic vindaloo with the ingredients that i have found in it , but this new base is making it easier to get close to the clone as before my curries were sometimes rather harsh with all the chilli powder(3/4 tablespoons !!). i can see how they get the heat as the chicken pieces are extremely hot yet the sauce is much less(does anyone else get this ??), i am wondering if they marinade or cook the chicken in with hot chillies & strain after cooking so they can produce the tasty gravy without the bitter/harsh taste of chilli powder.more experiments to follow muhahahahamuhahahaha !!! sorry gone again .
-
Hi DARTHPHALL,
I think you might find that it is the actual chewing action while eating the chicken that makes it seem hotter and that isn't actually hotter in itself. You could test this by putting a piece of unspiced chicken that you have prepaired yourself in your next takeaway vindaloo. But on second thoughts you would probably have noticed the effect in your home made curries if this the case.
Could it be that the takeaway chicken is cooked in SALT and turmeric as mentioned elsewhere and the salt enhances the heat in the sauce while eating the chicken.
I don't really know but I have noticed the same effect.
Cheers DARTHPHALL,
Blondie
-
Hi Blondie . I actually only boil my chicken with Turmeric & Salt. No the chicken is definitely hotter (Extremely in the Tindaloo!! :o :o).
Also apparently Green chilies should be used not red i was told by one of the staff as green give of there own taste , perhaps that was what i used when i got 100% smell & 100% taste(but not together aaaaaaaaagggghhh !!) as i do seem to remember using green & red mixed chillies in some of my curries but didn't think it would be of any importance , you never know.more experiments to follow ( BACK TO THE LAB !! EEEEGOR.... FETCH MY CURRY GRAVY !!!). :P ;D :P ;D ;)
-
Hi DARTHPHALL,
As the chicken in the Tindaloo tastes even hotter than in the Vindaloo, surely this proves that it isn't actually the chicken (assuming the chicken is prepared the same way for both Tind & Vind) but the effect of the salt from the chicken or chewing action that make it seem hotter, the chicken is actually the same as in milder dishes eg Madras isn't it.
Hope you understand what I'm gettig at or am I missing YOUR point.
Cheers DARTHPHALL,
Blondie
-
something i've always found with chillies and the heat in your mouth is:
the more liquid in your mouth then the better the chilli heat affects you, so if your chewing salted chicken then it's going to make your mouth produce more saliva and then you can taste the chilli (hotter tasting curry).
sometimes when i've had a poor phall i sip water between mouthfulls of the curry so that i can feel more of the heat(chilli)
-
Seems to be a huge difference in the heat of the chicken & the gravy. There is also a large difference in heat between the Vindaloo & Tindaloo, but the gravy itself is milder, also you only have to put the chicken in your mouth & lightly break it up with your tongue & bang !! so no i don't believe it the chewing action (sounds rude don't it !!) . It may be another way to make a hot curry without adding a huge amount of chili powder, there is also no sign of chilies unless they are pureed to hell !! ;D but it does seem that my local is a little different from most although that oniony taste is very prevalent so in that our goals are the same ;D ;D ;D
-
does it matter if you use a yellow or red pepper and what is the best curry mix to use
-
In my last experiment i used 1 green & 1 red Pepper , so close i`ll need to buy a take-away to tell then apart & it tasted bloody marvelous !!! ;D ;D ;D ;D ;D
-
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.
thouight you would have sealed the chicken at the begining of making the curry can some one advise please
-
thouight you would have sealed the chicken at the begining of making the curry can some one advise please
Hi,
The chicken is pre-cooked, there's a few methods of doing this on the forum but personally i use this one:
http://www.curry-recipes.co.uk/curry/index.php?topic=158.0
Cheers
cK
-
I finally got around to making this the other night.
I used my own base as it is very similar.
Turned out a very Good Curry with plenty of flavor, thanks CK for the pm link.
I rate this recipe, most certainly deserves top 10, if you haven't tried it yet i wholeheartedly recommend it, it will turn out a full flavored Curry, very savory, tasty & wont disappoint you.
All the best & bloody full of scrumptious Curry (Cheers CK ;)).
.....DARTHPHALL..... 8)
-
Hi Darth ,
Which recipe are you referring to ... I am at a loss ( not for the first time - might well be pre - Alzheimer's or cheap beer ! )...hope its the beer ! :)
CC
-
Never cheap beer in Canada surely?! But I never really cared for it as it was a little to dry for me. But hell, any port in a storm!
Happy Drinking
C P
-
Hi CC, The recipe is at the beginning of this thread (sorry with all the rebelion & all the old dark lord gets a bit vague).
I used my own base as they're so similar & I've got loads left.
I basically followed the second stage on this thread for the vindalloo & it turned out a good BIR style Curry.
Ghee i Hope this clarifies it for ya matey ( Ghee geddit lol ;D ;D ;D).
Sorry thats silly...Again ;D :P
DARTH........
-
Excellent base and Vindaloo, im really impressed with it. Thanks CurryKing.
The only addition i have made to this recipe is adding 1/2 tablespoon of distilled clear vinega as i prefer not only hot vindaloos but sour ones too. Some restaurants use vinega and lemon juice. All according to taste though eh.
O and i add the vinega just after adding the tomato puree to the frying ginger/garlic paste for a fast incorporation.
-
Glad you liked it, as you say tweak it until you get it as close to your prefered BIR version as possible. My prefered vindaloo is hot, tomatoey with plenty of salt, mmmm ;)
cK
-
I am new to this and tried this basic gravy fro a starting point. Slaved over the weekend to make it( I am NOT a cook) and tried it with my family last night. and it was excellent. I then took some small leftovers into work. I am a an expat Brit in S FL working with 3 other Brits. They all gave it the seal of approval and wanted more.
Thanks for the great site
Steve
-
Hi Steve,
Thanks for the feedback, I still use this basic recipe now and it never let's me down.
Cheers
cK
-
Hi, I'm new to the curry thing, well I do a prawn curry but it is really basic.
I'd like to use your base but I wanted to know how much base that produces? Do I have to make the base and then save a part and put to the freezer?
Hope you can help
-
Hi leodido,
It will make a batch of sauce so use what you need for your curry then freeze the rest in curry size portions.
cK
-
Hi Curry King,
I want to give this recipe a try, and I was wondering how big your ladle is and/or how many people does it serve?? I want to try and knock up a large batch and need a point of reference.
Cheers
-
Hi Mikehatyai,
This was a while ago and the ladle I used to have was rather small. I tend to cook by sight so would say you know what a BIR vindaloo looks like thats the amount of sauce you should aim for. Should be enough to serve two and I would try not to make it in large batches unless your are going to make them separately, curry's like CTM I find are OK to double up on, not so with a vindaloo\madras.
Cheers
cK
-
Hi Curry King
Is there any way i can make these curry bases in bulk and store it in packets for later use?
nits
-
hi nits yes you should be able to do that with any of the bases, just when you defrost you may need to re-blend or mix very well. hope this helps in lieu of a reply from CK
regards
gary
-
Hi,
I just found this site today and made my first curry following this recipe!
It turned out brilliantly! I put a fresh chilli in the vindaloo part and grilled some chicken with tandoori masala which although I only marinated for an hour or so worked surprisingly well.
I was surprised at the amount of oil in the recipe but realise this is the trick, finally, Ive made a curry which tastes like that from a take away!
I thought i might have put in a little too much carrot (it was a really big one) when tasting the base sauce, but once i mixed up the vindaloo part with the extra tomato puree it tasted fine.
thanks curry king for a great introduction!
Jim
-
Welcome to cr0 Jim, I'm glad the first attempt worked out alright 8)
-
Curry King,
Thanks for the recipe, this has been my best attempt yet at a BIR curry (and I have been trying for while),bloody brilliant. I live in NZ now and the restaurants just aint the same......... good on yer cuz!
-
Hi CK
I made both the base and the Vindaloo yesterday and overall I was impressed.
The base was simply awesome. I used 6 fresh peeled tomatoes and a tinned of chopped tomatoes plus I added 300ml of the oil first which I heated up and added the spices to. once they had been sizzling in the oil for a minute I added the onions and vegetables and stirred until they were all covered in the spicy oil. I kept the heat on high for about 5 minutes stirring continuously, then I added the water and simmered for about 2 hours. I then blended with a hand blender left to cool while I went to the park with my kids for an hour, then I simmered again for another 2 - 3 hours until the oil split and I reclaimed for use in the curry stage.
The actual curry itself was a bit bland and I found it hard to get spicy enough. I think my hot chilli powder might be out of date as I had to keep banging it on the worktop to get it to come out. In all I must have put 6 or 9 teaspoons in but it still wasn't very hot. When I precooked the chicken I fried 4 hot chillis in some oil, added cumin and turmeric and the chicken pieces. I fried them for a minute to cover then added boiling water for 5 minutes. I then added chicken and chillis to the sauce, but it still wasn't very hot - not even Madras hot (unless my tastebuds are just ruined). In hind site I should have thrown in a Dorset Naga chilli, that would have sorted it out! Have you ever had a similar problem before?
Anyway, thanks for a great recipe, I have plenty of base left over for future attempts. It definitely tastes even better this morning then it did yesterday.
-
Thanks for the positive feedback, I usually add a diced scoth bonnet chili plus a heaped teaspoon of rajah extra hot chili powder, thats usually about right for me. If your having to put in 9 teaspoons I would say you need some new chili powder ;D
-
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 (http://www.curry-recipes.co.uk/curry/index.php?topic=177.0)
Do I take a desertspoon as 10ml?
-
I always have, yes.
-
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 (http://www.curry-recipes.co.uk/curry/index.php?topic=177.0)
-
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?
-
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
-
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
-
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!
-
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 (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
-
Bell pepper H, If its a small supermarket one i'd put two of them in
Regards
ELW
-
Thank you for the reply, I'm going to try this the weekend. I'll update.