• June 25, 2019, 09:32 AM
Welcome, guest! Please login or register.
collapse

* RGBD

Author Topic: Bir vindaloo  (Read 516 times)

0 Members and 1 Guest are viewing this topic.

Offline Donald Brasco

  • Head Chef
  • ***
  • Posts: 154
    • View Profile
Bir vindaloo
« on: June 03, 2019, 09:50 AM »
Is a traditional BIR vindaloo really a madras with extra chilli powder added?  Does vinegar play any role?

I was hoping this video from Latif would shed some light, but he’s cooking his vindaloo with whole Garam, a grated onion and a chopped up tomato, none of which I’ve ever noticed in a vindaloo served to me in a BIR.

Added to which, the cooking duration doesn’t at all match a standard service time, so I really have no idea what Latif’s channel is about any more, as he’s definitely not showing the day to day recipes he uses.

Man is an animal suspended in webs of significance that he himself has spun. Don't get caught in the web...

Offline mickyp

  • Head Chef
  • ***
  • Posts: 206
    • View Profile
Re: Bir vindaloo
« Reply #1 on: June 03, 2019, 12:44 PM »
After watching a couple of his videos I don’t think he is giving anything away lol, never ventured to a vindaloo but seen a number of recipe’s that include vinegar if that helps


Offline Peripatetic Phil

  • CONTRIBUTING MEMBER
  • Jedi Curry Master
  • **********
  • Posts: 6847
  • "Attention-seeking disorder"—disease of childhood
    • View Profile
    • The Westberry Hotel / Hoi-An Restaurant
Re: Bir vindaloo
« Reply #2 on: June 03, 2019, 01:04 PM »
There is definitely vinegar in the traditional Goan dish, but I do not believe that it plays any rôle in today's BIR version at all.
** Phil.
Ogham's law :  The intellectual content of any message typically varies as the reciprocal of the number of emoticons that it contains..

Offline mickyp

  • Head Chef
  • ***
  • Posts: 206
    • View Profile
Re: Bir vindaloo
« Reply #3 on: June 03, 2019, 01:58 PM »
Some chicken 65 dishes use vinegar in the marinade others swap that for yoghurt, seems to me with Bir there are 247 ways of skinning a cat lol

Offline Peripatetic Phil

  • CONTRIBUTING MEMBER
  • Jedi Curry Master
  • **********
  • Posts: 6847
  • "Attention-seeking disorder"—disease of childhood
    • View Profile
    • The Westberry Hotel / Hoi-An Restaurant
Re: Bir vindaloo
« Reply #4 on: June 03, 2019, 02:22 PM »
Yes, I wasn't intending to suggest that vinegar has no rôle in BIR cuisine at all, just that it has (AFAIK) no rôle in BIR vindaloos.
** Phil.
Ogham's law :  The intellectual content of any message typically varies as the reciprocal of the number of emoticons that it contains..

Offline fried

  • Spice God
  • *****
  • Posts: 742
    • View Profile
Re: Bir vindaloo
« Reply #5 on: June 03, 2019, 08:13 PM »
It has its role in my BIR vindaloo, done in my kitchen in France...

Offline Peripatetic Phil

  • CONTRIBUTING MEMBER
  • Jedi Curry Master
  • **********
  • Posts: 6847
  • "Attention-seeking disorder"—disease of childhood
    • View Profile
    • The Westberry Hotel / Hoi-An Restaurant
Re: Bir vindaloo
« Reply #6 on: June 03, 2019, 09:13 PM »
La recette de M. Madrasandy, je présume?

What a coincidence, I also made vindaloo last night (well, for last night) using your recipe (as a basis!). I used my own ground chillis, no kashmiri. The result a brown curry for a change. I really like the use of cider vinegar in it.
** Phil.

Ogham's law :  The intellectual content of any message typically varies as the reciprocal of the number of emoticons that it contains..

Offline fried

  • Spice God
  • *****
  • Posts: 742
    • View Profile
Re: Bir vindaloo
« Reply #7 on: June 04, 2019, 06:08 PM »
No, much simpler these days though still using cider vinegar. I was going to write something longer but saw we'd already done the discussion in the recipe you linked.

Good tip on the Morrissons Volcanic vindaloo, I picked up a couple when I was visiting family, not bad for 2 quid....didn't taste anything like any other vindaloo I've eaten either. Still have the Phall to go.

Offline JonG

  • Trainee Chef
  • *
  • Posts: 44
    • View Profile
Re: Bir vindaloo
« Reply #8 on: June 13, 2019, 07:07 AM »
In a BIR I think a vindaloo IS effectively a madras with extra chilli powder, because the core flavour of the vindaloo comes from scorching the chilli powder in the early stir fry stage. In other words it (the chilli powder) is not just there to raise the heat level, it’s the dominant flavour too.

I’ve never seen black pepper or vinegar being added to a real BIR vindy.  I’ve also never seen a good vindaloo recipe on any of these forums. It seems to be “the one that got away. “


 


You may like these posts on curry-recipes.co.uk: