Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Vindaloo => Topic started by: chewytikka on December 14, 2014, 09:01 PM
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Odds and Ends Vindaloo
Its a bit uncanny, but using up what
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Vindaloo and naan look perfect, CT, but there is no way I can envisage eating chips with my curry !
** Phil.
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Vindaloo and naan look perfect, CT, but there is no way I can envisage eating chips with my curry !
** Phil.
Ditto - good stuff though!
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Vindaloo and naan look perfect, CT, but there is no way I can envisage eating chips with my curry !
** Phil.
I disagree Phil, I could happily eat chips with that Vindaloo. Absolutely jaw dropping, thanks for posting Chewy.
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Whoaaa! I did Sri Lankan Chicken (Chicken Ceylon as was!) for dinner tonight and I was feeling pretty full until I saw your photos, CT. I reckon I could manage a bit extra - looks delicious! :)
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Great as usual mate
best, Rich
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Hi CT
I agree with RS i could scoff that in a second!!!
Ed
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Thanks Guys, Love Chips Me. :P ;D ;D
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Looks highly desirable to me Chewy and that's with the chips :P. Can't wait to try it. ;)
And vinegar in it. :) :)
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Looks great CT :P - Chips just the business !
Chrisnw
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You cant beat a handful of chips - top dollar
best, Rich
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perfect :)
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Yep certainly looks very good , I love curry with chips, had some with leftover curry on Saturday
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Never having eaten a Vindaloo in my life, I thought I should give it a bash after reading Chewy's post above.
(http://www.curry-recipes.co.uk/imagehost/pics/75b93cfc8d57b61b95df31eb9b345743.JPG)
Although I've followed Chewy's past advice on covering a curry pan and cooking over a high heat for a few minutes, I was astonished at the level of caramelisation in the pan after covering and cooking for 4 minutes exactly. The dish was reduced to almost-dry bhuna consistency and the caramelised gravy was millimetres thick on side of the wok's non-stick coating!
Deglazing with additional gravy sorted the issue, of course, but left the curry even darker than the initial amount of tomato paste would have suggested.
What was it like? Well, being a Vindaloo virgin, I had nothing to compare it against, but it definitely was tasty. And hot. Did I mention that? Hot. Hotter then I'm used to anyway, but it has encouraged me to try other vindaloo recipes for comparison.
Thanks to Chewy for posting the recipe and photos. :)
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You are a brave person, Naga. Looks good though.
Not sure my arse could handle a BIR Vindaloo, though I've tried more traditional ones and enjoyed them :)
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...Not sure my arse could handle a BIR Vindaloo...
I'll let you know in due course lol! :)
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Nice one Naga
Had a curry cooking session/laugh with Gaviscon on Friday night.
Made a similar Vindaloo, with the freshly ground tiny Red Birds Eye chillis.
Even I had a head sweat on and Gaviscon thought it was a pretty hot Vindy.
2tbs of those little red dried chillies, plus fresh green chilli paste are not for the faint hearted.
Well done for giving it a go ;)
cheers Chewy
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...Not sure my arse could handle a BIR Vindaloo...
I'll let you know in due course lol! :)
So far, so good! :)
...Even I had a head sweat on...
Aye! I was a bit damp myself lol! :)
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Even I had a head sweat on and Gaviscon thought it was a pretty hot Vindy.
Hot but very nice along with the other dishes we had :)
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Had a curry cooking session/laugh with Gaviscon on Friday night.
Made a similar Vindaloo, with the freshly ground tiny Red Birds Eye chillis.
Even I had a head sweat on and Gaviscon thought it was a pretty hot Vindy.
2tbs of those little red dried chillies, plus fresh green chilli paste are not for the faint hearted.
Well done for giving it a go ;)
cheers Chewy
Right up my street CT, where was my invite?
I always sweat when heating anything hot, par for the course, cant beat it, teatowel bandana ?
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2tbs of those little red dried chillies, plus fresh green chilli paste are not for the faint hearted.
Well done for giving it a go ;)
Good introductory vindi CT. Would like to add one or two of MAs reapers to it just to pepp it up a little ;D
Could go a portion of that right now Keith. My mouth is watering :P
And if you don't sweat or better still hiccup, obviously it's not hot enough ;)
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...Would like to add one or two of MAs reapers to it just to pepp it up a little ;D...
You're a Heat Beast, Dave. I was on the edge with this one lol!
In fairness, I usually add a decent heaped tsp of Mr Naga to many of my curries where appropriate, but I don't think I'll ever manage a phall. Serves me right for being a late starter to hot curries! :)
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I just made my second, and largest portion of this. I really like this vinda. I tend to lob half a dozen finger chillis in at the onion stage for good measure. Nom nom.