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British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Vindaloo => Topic started by: Salvador Dhali on February 22, 2012, 08:20 PM

Title: Vindaloo with Zaal base
Post by: Salvador Dhali on February 22, 2012, 08:20 PM
Today, I have mainly been making up a batch of base a la Zaal:

http://www.curry-recipes.co.uk/curry/index.php?topic=7859.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=7859.0)

And following a very rushed lunchtime stab at an egg phal, plumped for a more relaxed approach to an evening vindaloo.

Ingredients

350-400ml Zaal base (although this will of course work with any decent, balanced base)
Pre-cooked meat of choice (I used turkey thigh, which is excellent value, succulent with great texture, and, when used with hot curries, works well as faux lamb. I'm always amazed at how many people ask me what meat it is)
A few pieces of potato, cooked in turmeric water and a bit of salt
1.5 chef spoons of oil or ghee (or 2.5tbsp)
1 generous dsp of garlic/ginger paste (mine is 50-50 mix)
1 chef spoon or 2tbsp of dilute tomato paste (I use 1:4 ratio paste to water)
1.5tsp of mix powder (any you have already to hand - on this occasion I used my own mix, which is so similar to many others it's not worth banging on about, to be honest)
1tbsp chilli powder (I used deggi mirch, but if you're using extra hot powder you may want to tone it down a little. Or not, as the case may be.)
Generous pinch of methi leaf
Salt - getting salt levels right is, in my view, critical in BIR cookery, and there's only one way to do it and that's by trial and error, so start off with a quarter or half a teaspoon and keep tasting, tasting, tasting...
Fresh coriander

Optional extras:

(These are a few things I do from time to time, as the mood takes me...)

A squirt of tomato ketchup (quell horreur!), added with the tomato paste, for a touch of extra sweetness if desired, and a squirt of lemon dressing added at the end, for a touch of balancing sourness
Fresh chillies, added about half-way through the cooking process, for that wonderful extra dimension of texture and unecessary additional heat
Garam masala, added at the end (though personally I don't bother with curries hotter than Madras...)
Extra garlic/ginger paste added towards the end, as in Julian from Curry2Go's vindaloo recipe. (Not recommended if romance is in the air...)

Method

1. Pan on, oil in and get up to a reasonably high heat. (On my poxy self-regulating ceramic hob this means full power and a relaxing 30sec wait. On a powerful gas burner such as this one, recommended by Solarsplace, it's a matter of nanoseconds to achieve napalm heat levels. http://www.gasproducts.co.uk/acatalog/Large_Square_Gas_Boiling_Ring.html (http://www.gasproducts.co.uk/acatalog/Large_Square_Gas_Boiling_Ring.html))

2. Garlic/ginger paste in, and get that spoon working fast to keep things moving. You're looking for a nice golden brown colour to the garlic/ginger, and how long this takes depends on your cooker, pan, how much water is in the paste, etc. As ever, the eye plays the crucial role here.

3. I'm a big fan of initially singeing my spices in hot oil  when using my ceramic hob, as the addition of tomato paste at this point merely robs the pan of precious heat, so in goes the mix powder, chilli powder and salt, followed by a short period of frantic spoon action as it all comes up to heat, followed by the tomato paste and a big dollop of anxiety, sweat, and finally abject panic as you play dare and singe as far as your frazzled nerves will allow. For me, that point is reached when they're smoking and I start choking, and the spices reach the point where you think "Bollocks. They're f**ked". Obviously there's a fine line, but for me, a 'caramelised' dark brown is okay, but black is a disaster. If black happens just bin everything and start again.

4. Once choking, in goes a ladle of gravy. If you've been good, your gravy is already up to temp and bubbling away, and if your curry pan is hot enough the first ladle will almost disappear in a small pyrotechnic display bordering on the theatrical  (yes, even on a poxy ceramic hob). You'll also notice that oil separation happens almost instantaneously.

5. In with another ladle or so of gravy. I like to reduce this right down, Taz style, until it's a thick paste before adding more gravy. I also add the methi leaves at this point, as they're delicate and I find they can carbonise if added in the early supernova stages.

6. Once reduced, add your main ingredient and some more gravy (plus a little water if needed), and leave to bubble away until the sauce has reached the consistency you like.

Job done!

A double portion of vindaloo reducing nicely...

(http://www.curry-recipes.co.uk/imagehost/pics/d03c5e5dcf6db726b04097cac5a07e49.jpg) (http://www.curry-recipes.co.uk/imagehost/#d03c5e5dcf6db726b04097cac5a07e49.jpg)


The finished dish (minus coriander, as I'd run out...)

(http://www.curry-recipes.co.uk/imagehost/pics/a21ef149b98f233fcebce2d536f6e430.jpg) (http://www.curry-recipes.co.uk/imagehost/#a21ef149b98f233fcebce2d536f6e430.jpg)



Title: Re: Vindaloo with Zaal base
Post by: curryhell on February 22, 2012, 09:05 PM
Lovely clear write up of the method with some classic humour thrown in ;D.  A damn good singe read I would say ::).  The pics look the real deal and i suspect you had the smell and the taste and the house now smells like the local Raj of India?  How do you rate this compared to your local BIR's and TA's
Title: Re: Vindaloo with Zaal base
Post by: ELW on February 22, 2012, 09:28 PM
it's pure brinkmanship with those spices  :(

looks like a Ipac Grandi Cuochi 26 cm Aluminium Fry Pan if i'm not mistaken SD  ;)

ELW
Title: Re: Vindaloo with Zaal base
Post by: Whandsy on February 22, 2012, 09:32 PM
Looks yummy salvador dhali, a curry maker and a renowned artist to boot hehe :D

W
Title: Re: Vindaloo with Zaal base
Post by: Salvador Dhali on February 22, 2012, 09:44 PM
Lovely clear write up of the method with some classic humour thrown in ;D.  A damn good singe read I would say ::).  The pics look the real deal and i suspect you had the smell and the taste and the house now smells like the local Raj of India?  How do you rate this compared to your local BIR's and TA's

I've been cooking since 11.00am this morning, curryhell, but while my nostrils have given up on me a mate who dropped in earlier did remark: "Bloody hell. Smells like an effing curry house in here", which always pleases me no end, so I'm a happy bunny.

The taste is excellent, though if I'm being completely honest, not quite as good as the egg phal I made at lunchtime. Maybe this killed my senses for the vindaloo, but it's more likely to be a lack of nerve in the singeing stakes. Tomorrow will tell though!

I find it really hard to compare to my local BIR's and TA's. I'd like to say that my curries are on a par with the better ones, but the truth is that they're not consistently so.

Like many home enthusiasts I can sometimes get it absolutely spot on, and other times just produce a very good home style curry. This vindaloo was somewhere in the middle, I think.

One of the telling factors with this singeing lark (I've found) is that you know you've cracked it when you achieve seemingly incredible levels of heat from fairly low levels of chilli powder. This vindaloo failed in that department.

Like I say, still very nice, but nothing to shout about and call my brother up to get his arse round pronto, before it all goes...
Title: Re: Vindaloo with Zaal base
Post by: Salvador Dhali on February 22, 2012, 09:47 PM
it's pure brinkmanship with those spices  :(

looks like a Ipac Grandi Cuochi 26 cm Aluminium Fry Pan if i'm not mistaken SD  ;)

ELW

Well spotted there sir!

Perfect for a double portion and a bargain at ?9 something from Amazon... (Though they may have gone up now.)
Title: Re: Vindaloo with Zaal base
Post by: curryhell on February 22, 2012, 10:30 PM
I've been cooking since 11.00am this morning, curryhell, but while my nostrils have given up on me a mate who dropped in earlier did remark: "Bloody hell. Smells like an effing curry house in here", which always pleases me no end, so I'm a happy bunny.
Always nice when someone says that
Quote
The taste is excellent, though if I'm being completely honest, not quite as good as the egg phal I made at lunchtime. Maybe this killed my senses for the vindaloo, but it's more likely to be a lack of nerve in the singeing stakes. Tomorrow will tell though!
Probably cos you weren't under any pressure to singe correctly when you cooked the egg vindaloo (which is just wrong by the way ;D)
Quote
I find it really hard to compare to my local BIR's and TA's. I'd like to say that my curries are on a par with the better ones, but the truth is that they're not consistently so.
Like many home enthusiasts I can sometimes get it absolutely spot on, and other times just produce a very good home style curry. This vindaloo was somewhere in the middle, I think.
We now know what we need to do, but doing it consistantly is the next hurdle.  Unfortunately, there is no easy solution other than practice.  If you cooked at least 40 dishes on a quiet day 6 days a week for a year or so, you'd nail it.  But how often do we cook BIR at home to that extent - never.  So it will always be a bit hit and miss.  but with practice i'm sure we'll get better at it and more consistant ;D
Quote
One of the telling factors with this singeing lark (I've found) is that you know you've cracked it when you achieve seemingly incredible levels of heat from fairly low levels of chilli powder. This vindaloo failed in that department.
Totally agree.  If i've got the heat out of the chilli powder into the sauce you're 3/4 the way there :D  but we'll persevere, now knowing that we can do it at home.  It's all about practice and not some secret mystical  ingredient that nobody will talk about ;D
Title: Re: Vindaloo with Zaal base
Post by: natterjak on February 23, 2012, 12:07 AM
An excellent looking recipe and smashing photos SD. Your post reads as one from an "old hand" who has been around here for years.
Title: Re: Vindaloo with Zaal base
Post by: 976bar on February 23, 2012, 08:31 AM
Isn't it funny how some people swear by adding vinegar to a vindaloo and others don't bother... :)

Nice post, I was thinking of having porrdige for breakfast, but I'm in two minds now  ;D
Title: Re: Vindaloo with Zaal base
Post by: Salvador Dhali on February 23, 2012, 09:54 AM
An excellent looking recipe and smashing photos SD. Your post reads as one from an "old hand" who has been around here for years.

Very kind of you, natterjack. (And I definitely qualify for the "old" bit ;D )

Isn't it funny how some people swear by adding vinegar to a vindaloo and others don't bother... :)

I've often wondered about this too, as there seems to be some difference of opinion even in exalted circles about the origin of the BIR version and its relationship (if any) to its Portuguese influenced Goan forebear.

But then there's no shortage of variation when it comes to an "authentic" Goan style vindaloo, it seems. I've come across recipes that insist wine vinegar is called for, whereas others insist that the 'vin' part of the name refers to wine, and the souring agent is tamarind. I've cooked it every which way, and have to say I'm not keen on it as a dish - vinegar or wine. Give me the BIR version any day!

I've tried using vinegar in my BIR vindaloos, but prefer lemon or lime juice.

As with so many of these things, I guess it's down to personal taste...
Title: Re: Vindaloo with Zaal base
Post by: natterjak on February 23, 2012, 10:48 AM
Your use of turkey thigh is interesting SD, I note it's available pre-diced at
Title: Re: Vindaloo with Zaal base
Post by: 976bar on February 23, 2012, 10:51 AM
Here Here!!  :)
Title: Re: Vindaloo with Zaal base
Post by: Salvador Dhali on February 23, 2012, 11:50 AM
Your use of turkey thigh is interesting SD, I note it's available pre-diced at
Title: Re: Vindaloo with Zaal base
Post by: Tomdip on February 23, 2012, 01:44 PM
Great description and a lovely looking curry. will have to give turkey a go too .
Title: Re: Vindaloo with Zaal base
Post by: Salvador Dhali on February 23, 2012, 01:59 PM
Great description and a lovely looking curry. will have to give turkey a go too .

Thanks Tomdip - and do give turkey a go. It makes a change from the ubiquitous (and largely tasteless) chicken breast, and really does work well in curries. Make sure it's leg meat though (preferably thigh).

I've not got anything against turkey breast, but it has much less flavour, dries out too easily, and the texture (for me) just doesn't work as well as thigh meat.

I've just re-heated my turkey thigh vindaloo from last night and it was melt in the mouth tender.
Title: Re: Vindaloo with Zaal base
Post by: chewytikka on February 23, 2012, 02:05 PM
Hi SD
Straight forward recipe
Definitely looks like a witches brew there mate, did you use the flash in the photos?

I guess the Deggie Mirch has given you that darkened colour.
Smoked Hungarian Paprika has the same effect in a Goulash.

Vinegar and Black Pepper are a good "Old School" addition for a Vindaloo.

Not to cause a ruck, but some Bengali kitchen staff jokingly refer to a Phall as the
Gora's idiot curry, and point to the Red Chilli Powder and say "not good'

Will we ever learn,  :D   I doubt it.

Good post, cheers Chewy
Title: Re: Vindaloo with Zaal base
Post by: Salvador Dhali on February 23, 2012, 02:36 PM
Hi SD
Straight forward recipe
Definitely looks like a witches brew there mate, did you use the flash in the photos?

I guess the Deggie Mirch has given you that darkened colour.
Smoked Hungarian Paprika has the same effect in a Goulash.

Vinegar and Black Pepper are a good "Old School" addition for a Vindaloo.

Not to cause a ruck, but some Bengali kitchen staff jokingly refer to a Phall as the
Gora's idiot curry, and point to the Red Chilli Powder and say "not good'

Will we ever learn,  :D   I doubt it.

Good post, cheers Chewy

Much though I despise it, I did use flash, and there's a little saturation built into the camera's internal settings which will crank up the horror show a little, but  "Witches brew" is a perfect description, Chewy.

And I fess up immediately to being a complete idiot when it comes to chilli heat. I started on the phal's / phall's  in my early 20s, and 30 years on I still haven't learnt. (I'm never sure which spelling to use for phal/phall, as every restaurant menu seems to differ - and they invented it!)

I'm actually a big fan of old-school - and indeed a fan of your work as well. I love your no-nonsense approach and easy to follow instructions in your videos, and regularly make your Madras (complete with Lea & Perrins). Lovely.

Keep up the great work.

Cheers

Gary
Title: Re: Vindaloo with Zaal base
Post by: Peripatetic Phil on February 23, 2012, 02:39 PM
Thanks Tomdip - and do give turkey a go. It makes a change from the ubiquitous (and largely tasteless) chicken breast, and really does work well in curries. Make sure it's leg meat though (preferably thigh).
I confess I have never tried fresh turkey in a curry, but I do know from bitter4 experience that trying to recyle the remains of the Christmas roast in curry form is a complete and utter waste of time.  However, as regards "the ubiquitous (and largely tasteless) chicken breast", I strongly recommend you try free-range breasts from a large bird (if you have not already done so) -- as different as chalk-and-cheese from the (ubiquitous) waterlogged enzyme-filled breasts of immature battery fowl (may their souls rest in peace).

** Phil.
Title: Re: Vindaloo with Zaal base
Post by: Salvador Dhali on February 23, 2012, 03:08 PM
Thanks Tomdip - and do give turkey a go. It makes a change from the ubiquitous (and largely tasteless) chicken breast, and really does work well in curries. Make sure it's leg meat though (preferably thigh).
I confess I have never tried fresh turkey in a curry, but I do know from bitter4 experience that trying to recyle the remains of the Christmas roast in curry form is a complete and utter waste of time.  However, as regards "the ubiquitous (and largely tasteless) chicken breast", I strongly recommend you try free-range breasts from a large bird (if you have not already done so) -- as different as chalk-and-cheese from the (ubiquitous) waterlogged enzyme-filled breasts of immature battery fowl (may their souls rest in peace).

** Phil.

Couldn't agree more with you on the recycled roast (been there, never again!) and chicken breast front, Phil, and I was also referring to the self-same pale, souless slabs of synthi-chick you mention above.

I'm unexpectedly in between jobs at the moment and this is purely a cost-to-flavour thing with the turkey. I try to buy free range and even organic when I can afford it, but decent free range chicken breast is pretty pricey, and as for good quality lamb, which is my all time favourite meat for curries, well that's even more expensive.

But whenever I've got a few quid spare I'll go halves with my equally curry mad brother and we'll get a whole lamb or goat between us from the rare breed farmer up the road. (If you haven't tried goat in curry, I thoroughly recommend it.)

For the moment though I'm looking forward to trying your "curry powder as nucleus" Madras later. I shall report back with the results on the morrow!


Title: Re: Vindaloo with Zaal base
Post by: 976bar on February 23, 2012, 03:20 PM
Hi SD,

I always keep the stock from the slow cooker. Tuesday I slow cooked a whole leg of lamb and as it was my birthday, i made a feast for the family, which included, Chicken Korma (My eldest daugthers favourite), Chicken Tikka Masala (My youngest daughters favourite), Kashmiri Chicken Masala (My sons favourite), Garlic Chilli Chicken (My eldest daughters favourite and oen of mine) and a wonderful Lamb Bhuna (My favourite). I cut the lamb up into 2 inch chunks, marinated them in Tikka paste, garlic & Ginger paste, salt methi, oil and water for around 4 hours before slow cooking them for over 3 hours. Pilao rice, bombay aloo and Naans. I didn't take any pictures as I was too knackered at the end of it all, especially as my daughter kept pouring me drinks as well, it's a wonder I got it all finished!!

The lamb just fell apart in your mouth and was to die for. Anyway I digress. The stock I always keep and add to certain curries for more flavour. It's also a great add on if you don't have enough base left for a curry :)

I agree with Chewy, I love smoked paprika and buy several kinds from a lovely spice shop in Sarasota when I go to the USA to visit the girlfriend. I have sweet smoked, hot smoked and just smoked :)
Title: Re: Vindaloo with Zaal base
Post by: PaulP on February 23, 2012, 03:21 PM
I've read many different reports now about the acrid fumes created when the chilli powder gets cooked or singed.
Fumes that are strong enough to get people coughing.

I've never experienced anything like that after cooking a few hundred curries. Now I don't use more than 1 tablespoon of chilli powder ever but does it mean I'm not cooking it enough?

I was also intrigued at statements made recently that when the chilli powder is cooked "properly" it imparts a greater heat to the dish. I never knew that.

So how many people achieve the acrid chilli fumes when cooking their curries?

Cheers

Paul


Title: Re: Vindaloo with Zaal base
Post by: 976bar on February 23, 2012, 03:24 PM
An old proffesor friend of mine who has now sadly departed us, always use to use Chicken livers in his curries as he loved the stronger flavour. Me personally, I found a bit to overhwelming but he loved them :)
Title: Re: Vindaloo with Zaal base
Post by: 976bar on February 23, 2012, 03:33 PM
Hi PP,

If it's anything to go by, when I made the garlic chilli chicken on Tuesday, not only was I coughing but everyone who was in the kitchen was coughing too and all left the kitchen except me....

Eyes watering and that burning sensation in the back of my throat along with the coighing, told me it was about time to add the base sauce :)

Works everytime :)
Title: Re: Vindaloo with Zaal base
Post by: solarsplace on February 23, 2012, 03:43 PM
Hi

@976bar - Must confess the idea of a Chicken liver curry is making me feel a bit squeamish!

@PaulP

With regard to the fumes, last nights effort managed to produce fumes that made the wife start coughing - and she was in the dining room!

This was the result of only 1tsp Abduls mix, 1tsp standard chilli & 1tsp kashmiri mirch.

Very hot pan in with the G&G for about 15 seconds to brown, dumped in the spices blasted up the heat, frantic stir for until detected the smell and look of the spices really change to a deep red brown colour, tip in 1 x chef spoon of diluted tom pur
Title: Re: Vindaloo with Zaal base
Post by: 976bar on February 23, 2012, 03:54 PM
Me too Solarsplace.

I like pate but that's as far as it goes for me!! :)
Title: Re: Vindaloo with Zaal base
Post by: PaulP on February 23, 2012, 04:10 PM
Thanks for the replies guys, I can see I've got my work cut out now to achieve this.

I tasted a friend's chicken liver tikka starter at the posh new eastZeast restaurant in Liverpool a few weeks ago.
It wasn't too bad but I'm not really used to liver.

Cheers

Paul
Title: Re: Vindaloo with Zaal base
Post by: 976bar on February 23, 2012, 04:57 PM
Hi PP,

That sounds disgusting!! lol  :-\
Title: Re: Vindaloo with Zaal base
Post by: Peripatetic Phil on February 23, 2012, 05:44 PM
Couldn't agree more with you on the recycled roast (been there, never again!) and chicken breast front, Phil, and I was also referring to the self-same pale, souless slabs of synthi-chick you mention above.

I'm unexpectedly in between jobs at the moment and this is purely a cost-to-flavour thing with the turkey. I try to buy free range and even organic when I can afford it, but decent free range chicken breast is pretty pricey, and as for good quality lamb, which is my all time favourite meat for curries, well that's even more expensive.
OK, understood.  But one thing worth looking for (in Tescos, probably elsewhere) is Buxted free-range chicken.  Fixed price  of GBP 6-00 regardless of weight, so I snapped up the 2Kb bird from Tesco (Tovil) today.

Quote
But whenever I've got a few quid spare I'll go halves with my equally curry mad brother and we'll get a whole lamb or goat between us from the rare breed farmer up the road. (If you haven't tried goat in curry, I thoroughly recommend it.)
Oh yes, goat I love : when I peripatetically lived in Smethwick almost 40 years ago, it was virtually the only meat on sale in the Indian butchers !

Quote
For the moment though I'm looking forward to trying your "curry powder as nucleus" Madras later. I shall report back with the results on the morrow!
Excellent, do please let us all know how you get on.

** Phil.
Title: Re: Vindaloo with Zaal base
Post by: Peripatetic Phil on February 23, 2012, 05:49 PM
@976bar - Must confess the idea of a Chicken liver curry is making me feel a bit squeamish!
Oh, SP, you don't know what you're missing.  Try to find a Nepalese restaurant and try it there : the Nepalese really do know how to cook chicken livers to perfection.  Or, if you want to try a non-spicy version and you are in London, have a chopped liver sandwich from Gabi's (Jewish) Delicatessen (sady threatened with demolition, after over 40 years in business, by the soulless developers and planners of London's metropolis) in the Charing Cross Road.

P.S. Braised sheep's hearts for dinner this weekend ...

** Phil.
Title: Re: Vindaloo with Zaal base
Post by: curryhell on February 23, 2012, 07:29 PM
I've read many different reports now about the acrid fumes created when the chilli powder gets cooked or singed.
Fumes that are strong enough to get people coughing.

I've never experienced anything like that after cooking a few hundred curries. Now I don't use more than 1 tablespoon of chilli powder ever but does it mean I'm not cooking it enough?
In a word Paul, YES.  You can hear the coughing going on when i was cooking my phall and it's even more audible when Solarsplace get the vindaloo singeing.  I can always remember the chefs cooking my dish years ago.  They i could hear them choking in the kitchen ::)
Quote
I was also intrigued at statements made recently that when the chilli powder is cooked "properly" it imparts a greater heat to the dish. I never knew that.
Neither did I until last Sunday week.  Having watch my dish being cooked  a lot of times and having seen the relatively small amount of chilli powder going into the curry, i always wondered how the hell it was so hot.  They must be using extra hot chilli powder.  I tried the stuff and still couldn't get that type of heat.  Then when i cooked the phall under Az's instructions, and he watered the curry down why it was cooking, he got me to try the sauce to sample the heat having singed the chilli.  Wow, that's how it's done.  Watch the phall video and you'll see Az and me trying the sauce to assess the heat.  There was only 3/4 level chef spoon in there of ordinary chilli powder and that was very hot stuff.  Az said to me over a cigarette "you have to burn the chilli to get the heat out of it".  And he knows far better than I what needs to be done ;D
Quote
So how many people achieve the acrid chilli fumes when cooking their curries?
Knowing what i know now, if i don't get this, i am dubious of the results straght away :(

Title: Re: Vindaloo with Zaal base
Post by: PaulP on February 23, 2012, 09:17 PM
Thanks CH. I'll have to ditch the wok and use my ally pan and chef's spoon and give this a go.

I'm just a bit surprised that if this is the missing link or secret why it seems to have been missed or even dismissed by cr0 members.

Certainly when the Taz recipe and method arrived at cr0 it is virtually impossible to singe anything with this method, so I was left believing that the frying of spices was not really necessary and just a damn good boil with an oily mixture would suffice.

Recently, however, when I've been doing my tarka dall experiments there was a moment when I caught a glimpse of the BIR aroma and this was when I was rapidly frying some garlic.

I'll get singeing this weekend and hopefully achieve a minor breakthrough  ;D

Paul


Title: Re: Vindaloo with Zaal base
Post by: curryhell on February 23, 2012, 10:07 PM
Thanks CH. I'll have to ditch the wok and use my ally pan and chef's spoon and give this a go.

I'm just a bit surprised that if this is the missing link or secret why it seems to have been missed or even dismissed by cr0 members.

Certainly when the Taz recipe and method arrived at cr0 it is virtually impossible to singe anything with this method, so I was left believing that the frying of spices was not really necessary and just a damn good boil with an oily mixture would suffice.

Recently, however, when I've been doing my tarka dall experiments there was a moment when I caught a glimpse of the BIR aroma and this was when I was rapidly frying some garlic.

I'll get singeing this weekend and hopefully achieve a minor breakthrough  ;D

Paul
Paul, when it happens, you'll recognise it alright mate ;D.  There's nothing quite like it when it happens in your own kitchen and in your own pan :o ::) ;)  Think about the Taz method.  What are you left with when you keep reducing it but oily paste.  And if you take it further than you think you should, as advised, things will start singeing, wont they? ;D ;D
Title: Re: Vindaloo with Zaal base
Post by: PaulP on February 25, 2012, 01:14 PM
Well I dusted off my 26 inch ally pan and got to work last night.
I used 2 tsp Kashmiri chilli powder, 2 tsp ifindforu spice mix, 500 ml ifindforu base and 3 very large cloves of garlic chopped by hand. I was aiming to cook enough curry for 2 modest portions. I used 6 tbs of oil and I must admit the photos make it look super oily when in fact after it was stirred it didn't look so oily.

Anyway I had the pan and oil hot before adding the chopped garlic. This cooked and went brown really quickly so I took off heat while I added the spices and salt and stirred hard back on high heat for probably 30 seconds or so before I chickened out and added 1 tbs tom puree mixed with 3 tbs water.

(http://www.curry-recipes.co.uk/imagehost/pics/696be67c77282367b53b7a47cf0774d7.JPG) (http://www.curry-recipes.co.uk/imagehost/#696be67c77282367b53b7a47cf0774d7.JPG)


The result - the garlic was definitely overcooked but still edible. I didn't quite achieve the acrid smell from the chilli powder but at least the spices didn't taste burnt. It did taste hotter than I would expect for 2 tsp kashmiri and I think I got closer to BIR apart from the garlic flavour.

I'll adopt this way of cooking from now on but there is certainly some skill and judgement I need to learn now.

Cheers,

Paul
Title: Re: Vindaloo with Zaal base
Post by: djossie on December 27, 2012, 05:15 PM
Hi
Looks great. Are your measurements for a single portion or a double portions
Thanks
Title: Re: Vindaloo with Zaal base
Post by: curryhell on December 27, 2012, 05:50 PM
I was aiming to cook enough curry for 2 modest portions.

Or if you like your portions large (like me) one good one  ;D