Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Vindaloo => Topic started by: Cory Ander on April 15, 2010, 04:31 AM
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From: dipuraja1
To make vindaloo you will need,1cheff spoon of vag oil,pinch of salt,half teaspoon of methi leaves,half teaspoon of blended garlic&ginger,1tablespoon of mixed powder,1tablespoon of tomato puree,2 tablespoon of chilli powder,half teaspoon of lemon juice,1 piece of bombay potato,add tikka pieces mix well in pan,then add 6cheff spoon of base gravy,cook for 4-5mins on high gas mark,then garnish with corriander.
Dipuraja's "mixed powder" here: http://www.curry-recipes.co.uk/curry/index.php?topic=4354.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4354.0)
Dipuraja's "base gravy" here: http://www.curry-recipes.co.uk/curry/index.php?topic=4375.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4375.0)
Dipuraja's "bombay aloo" here: http://www.curry-recipes.co.uk/curry/index.php?topic=4511.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4511.0)
How to make tikka vindaloo (http://www.youtube.com/watch?v=96Ok9u5IyA8#lq-lq2-hq)
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Gotta love that vag oil...
2 tablespoons of (hot) chilli powder. Wow thats gotta be a scorching vindaloo!
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Pretty much exactly the same as his Madras recipe, just with an extra tbsp of chilli powder.
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mmmmm vag oil :P
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ruddy heck. the opening takes u by surprise (even me).
reminds me of when i moved my stove/table in the garage and did not notice that i'd moved it under the electric ceiling light - it was torch and go and nearly curtains.
got to give this one a go exactly as the video. i have everything bought ready for the w/e.
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2 tablespoons of (hot) chilli powder. Wow thats gotta be a scorching vindaloo!
I'd prefer to refer to it as a standard vindaloo. Recipes that add a couple of teaspoons aren't vindaloos, at least in the traditional BIR sense.
A BIR vindaloo has always, until recently apparently, been a mouth burner and although I still think Dipu's curries are at the low end of takeaway standard I'm glad at least that he's flying the flag for real BIR vindaloo heat. Nice one.
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Pretty much exactly the same as his Madras recipe, just with an extra tbsp of chilli powder.
Yup, standard low-end takeaway style.
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Secret Santa,
given that a "sauce" is used in madras we need to work out or find what the equivalent is for vindaloo. i think the ashoka south indian garlic sauce is possibly something like but just needs a bit of work.
ps it's clear Dipuraja is showing us a much as he feels he can - but equally i'm sure it provides a real good platform for us to build from.
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I think this man is amazing
This is what we all wanted when cr0 first came along, isn't it?
An actual BIR chef, showing us how he cooks
There are bound to be differences in recipes, but this is so much better than any book.
Did you see how the pan flambes, when he adds the garlic ginger mix
That oil must be really really hot!
That is a point well worth noting, if you're going to try this one.
And yes, that is going to be a very hot curry
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I think this man is amazing
This is what we all wanted when cr0 first came along, isn't it?
I agree haldi if we'd had this at the start it would have negated the need for many of the debates we've had over the years.
But now? This is old hat to me...I haven't seen anything (yet), apart from perhaps the bhajis, that hasn't been covered on this forum in one way or another over the years.
I dare say it is very good for the newbies but I'm a bit puzzled as to why any of the older forum members would find this enlightening. ???
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Now that I have the quantities for his base sauce I'm going to give his recipes a go....I've a steady supply of vag oil too ;) Nothing ventured, nothing gained an' all that! Tikka vindaloo for Saturday's tea then ;D
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Tikka vindaloo for Saturday's tea then ;D
Don't forget the Yorkies hon. ;)
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'Ere, I'm going to have a go at some spicy yorkshires this weekend, I'll let you know how I get on...I figure if you can make sweet ones, why not spicy ones too..with a spicy onion-type "gravy"....like Peter Kay says, it might just be "a taste sensation, it's the future!" lol
Not sure about the seekh sausage though, mine never quite look the same as our local BIR- mine look like they've been eaten once and passed through...althoughhhhhh I could call it "turd in the hole"...OI! we could be on to summat, Axe! ;D
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I could call it "turd in the hole"...OI! we could be on to summat, Axe! ;D
ROFLMAO!!!! Perhaps a sausage casing might help. ;)
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Did you see how the pan flambes, when he adds the garlic ginger mix
That oil must be really really hot!
That is a point well worth noting, if you're going to try this one.
Hi Haldi,
I asked Dipuraja about "flaming" curries. Here is my question and Dipuraja's reply:
My Question:
"...Please can you tell me if you think the flames you get when cooking your curries add anything to the taste (or smell, or anything else)? Do you create the flames for a particular reason? Or do you prefer to avoid them? If so, why?..."
Dipuraja's Reply:
"IF THE OIL IS TOO HOT AND YOU ADD BLENDED GARLIC&GINGER THEN FLAMES BUT SOME CURRIES(LIKE HOT DISHES)IS GOOD TO COOK WITH HOT OIL FOR THE TASTE AND SMELL BUT TELL YOUR MEMBERS NOT TO GET THE OIL VERY HOT! DIPURAJA"
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CA,
I interpret this as hot curry = hot oil but flames not important?
Ray
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Ray, I read that to mean hot oil for spicy curry and flames do add to the dish.
Don't get the oil too hot or it will scorch the ingredients and react violently with the water in the blended garlic and ginger.
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Hi Axe,
Either way, I'm not sure my hob would get it that hot that it would flame anyway, in saying that, he does blend his garlic and ginger with oil and water so, you never know?
Ray
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I assume you have an electric hob as I do, because I doubt i'd be able to get a flame unless the oil actually caught fire of course.
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Axe,
No, I have a gas hob but I've gone back to cooking in a small wok as per my TK Maxx thread and I think the sides are too high for it to flambe. Don't get me wrong, I could get it to flame if I really heat the oil up, i just don't want little black nuggets of garlic in me curry :-X
Ray :)
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it's real good that CA is being able to build a relationship with Dipuraja - bodes real well.
i can understand where Secret Santa is coming from too - i feel i'm sort of forced into making Dipuraja's base when i know from trial and error the site has better. the trouble is i've hit a brick wall (in terms of are we there yet) and for the 1st time i can't see how to get over it. Dipuraja is providing for me that extra inspiration to retrace my tracks and make sure i've not overlooked anything. i need to cook as he suggests before deciding further. the main difference to me is the use of paste which is covered in another post.
ps on the flaming - from my experience it don't add flavour (other than possibly the onion re the Balti video) . the characteristics that accompany flaming do. also it's the water that causes the flame not the oil. when Dipuraja warns of getting the oil too hot - for me this is because it's only too easy to overcook the garlic/ginger paste at this temp - i actually add when the oil is warming up to guard against it.
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Hi Jerry,
Your oil & water comment make complete sense to me, as I don't believe the flavour comes from flaming the pan, after all, we are not trying to burn off any alcohol are we?.
I would have a go at Dip's base though if I was you, as I am aware that you like to reclaim some oil from the base, and if you cook it longer after the blended stage, you certainly can get some oil back.
I'm currently, knocking up his base, and gonna have a crack at his Madras tonight, will be posting my findings later.
Ray :)
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Razor,
going to try Dip's (to spec) and saffron (+ my tweaks) in parallel - all good learning. along the lines of what u say onions don't cook for me in 35 mins - it takes 3 hrs.
ps i've not had rec oil for a while now and getting pretty fed up without (made Razor base then ashoka). i reclaim it before blending ie after 2hrs. whilst i agree it don't make the difference we are all looking for it's a part of the jigsaw and i can tell when i'm using plain oil. the oil does need to be good and for this needs whole spice in it. u i think must already know this.
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He says "aloo" means potato. It may in Hindi but the Vindaloo is a pork dish from Goa and therefore is named in Portugese. Wine and garlic is the translation I heard. The potato is a nice touch but nothing to do with the original dish. Would still eat it though. :)
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michaelpratt,
i know i'm probably being a heathen but the potato does nothing for me. i wish they'd leave it out completely.
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Hi all,
Apparently the potato thing originated in the early BIR days when the chef would put half a boiled potato in the very hot (vindaloo) curry so the waiter would know which was which, sod all to do with the recipe, I for one can live happily without it.
Vindaloo is indeed originally a Portugese dish and does mean wine (vin/vino) and garlic (galou) and was a means of preserving/pickling meat before the days before refrigeration. Proper pork vindaloo or Goan pork is fantastic, loads of recipes on the net, give it a try sometime, amazing dish.
Cheers
CoR
p.s. not at all sure of my Portugese spelling!
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http://en.wikipedia.org/wiki/Vindaloo (http://en.wikipedia.org/wiki/Vindaloo)
Its funny you know, just how much foods of the world are influenced by others.
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I've just made this curry using CA's base as I'm waiting on Dip's base to cook (I prefer to wait a day or two before using a base as I think it tastes better when it's left a bit) but I followed Dip's "technique" everything cold except a really hot pan, in with the g&g which flew around the pan like it's arse was on fire, though it didn't burn/flame...I'm really pissed off now...it's exactly the same as most vindaloos I've had from your normal run of the mill takeaways (though the sauce somehow disappears ???) I chickened out on the two tablespoons of chilli powder and used one rounded tablespoon instead and I upped the coriander at the end. It's not your old style vindaloo but it is as good as the best standard "jack of all trades" TA.
The reason I'm pissed off is because I really didn't want to like the curry and now I'm really looking forward to giving it a proper go.
I'll be making it again on Monday using Dip's base ;D
(http://img.photobucket.com/albums/v119/xx_dominatrix_xx/10-04-10_0239.jpg)
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Hi Jerry,
You've got me a bit confused here:
Razor,
going to try Dip's (to spec) and saffron (+ my tweaks) in parallel - all good learning. along the lines of what u say onions don't cook for me in 35 mins - it takes 3 hrs.
ps i've not had rec oil for a while now and getting pretty fed up without (made Razor base then ashoka)
Do you really mean the kushi base when you refer to mine? Indecently, my base http://www.curry-recipes.co.uk/curry/index.php?topic=4596.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4596.0) does give up a lot of oil when cooking the final dish.
Ray :)
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Hi Dudes
I have given this a go a few times now and got it right at the third time of asking. I left the spud out, as do many of you (Personal preference) but the main problem I had was burning the ingredients before the base went in so I started at a much lower heat and it worked fine. I am cooking with a Tefal non stick wok, the type with a red spot in the middle. I think it heats up too quickly, anyone else use this or am I a blasphemer lol lol.
Anyhoo, this was the finished product and it was storming!!!
(http://i226.photobucket.com/albums/dd268/Gazbeast666/Curry2.jpg)
This will definitely be a regular occurrence in my house.....
Gaz
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don't worry about your wok Gaz, a few of us on here use them - your curry looks great
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don't worry about your wok Gaz, a few of us on here use them - your curry looks great
Thanks for that dude, they are very easy to clean and never ever stick (ever)! Glad I'm not lowering the tone lol.
Gaz
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thanks for this recipe
i made it exactly as stated except i never used tikka chicken, everything else by the book.
it was very nice indeed, it was also a pretty quick curry to make ie quick base. had everything sorted from scratch ie base gravy, spice mix,pre-cooked chicken, curry in about 1 hour 30 mins, so its a douable curry in a hurry.
was asw good as a basic t/a which is what others have said about it.
but compared to the fact ive never managed to get near t/a grade with a vindaloo its definetly a step forward for me.
its a right doodle to make to, only made once but think i could make it with looking at the recipe now.
took some pics of the curry when i put it on the table, will post up tonight when i drag them off the sd card on the camera.
best regards
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;D Whats Vag Oil pls ?
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;D Whats Vag Oil pls ?
Dip means Vegatable Oil, typo error.
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;D Whats Vag Oil pls ?
well now, it could be construed as something altogether very different lol ;D ;D :o
Paul
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;D Whats Vag Oil pls ?
well now, it could be construed as something altogether very different lol ;D ;D :o
Paul
Don't think that we will go there Paul, this is a family show you know ;D
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;D Whats Vag Oil pls ?
well now, it could be construed as something altogether very different lol ;D ;D :o
Paul
Don't think that we will go there Paul, this is a family show you know ;D
Sorry I thought it was something I'd not heard of. The first thing he puts in the hot oil when it flames, what is that ? as it reads 1st item vag oil now I know is veg oil ,but the first item I cannot hear what he calls it, thanks.
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;D Whats Vag Oil pls ?
well now, it could be construed as something altogether very different lol ;D ;D :o
Paul
Don't think that we will go there Paul, this is a family show you know ;D
Sorry I thought it was something I'd not heard of. The first thing he puts in the hot oil when it flames, what is that ? as it reads 1st item vag oil now I know is veg oil ,but the first item I cannot hear what he calls it, thanks.
That would be Garlic/Ginger paste my friend,
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I understand there are many different kinds. I've never had the one that looks like what he's made with the uniform brown gravy. All the vindaloo we get here is orange/red with the red oil on top.
http://www.curry-recipes.co.uk/curry/index.php?topic=6140.msg61132#msg61132 (http://www.curry-recipes.co.uk/curry/index.php?topic=6140.msg61132#msg61132)