Curry Recipes Online
British Indian Restaurant Recipe Requests => British Indian Restaurant Recipe Requests => Topic started by: Chris300 on June 30, 2014, 11:37 PM
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Hi can anybody help me i am after a recipe for how a restaurant vindaloo was made they wouldn't have been able to get the spices and fresh ingredients of today so does anybody know how they got the flavour, The particular restaurant i went to was the Taj Mahal in Stevenage old town :P
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The old Bandaloo?
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Am pretty sure you won't find.
It's on my list to crack and currently working on madras.
I think the difference (from the madras) is pretty much down to birds eye chilli. Probably more ginger too.
I also think the base needs to be basic. I think the mix powder needs to change or additional spice needed.
It could even be in a jar. My observation of ingredients late 70s was a surprise how much packet and jar existed. Fresh veg could also have been the case too.
If interested can post recipe as is.
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Bandaloo discussed / sorted elsewhere. Cheers.
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Bandaloo discussed / sorted elsewhere. Cheers.
i'd love to think so. please post link to recipe. it would be a weight off my mind - it's one dish i've never got close to.
i do know that birds eye chilli are a factor. i have tried scotch bonnet chilli which give the lip burn but not the taste.
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Hi can anybody help me i am after a recipe for how a restaurant vindaloo was made they wouldn't have been able to get the spices and fresh ingredients of today
Yes I know but can't make it
The flavour came from boiling onions with salt, turmeric,curry powder,water,a little canned tomatoes and most importantly, old cooking oil.
The above would be boiled for about four hours and then blended
From that point all you need to do is heat some base add some pre cooked chicken (or whatever) a bit of tomato puree & chilli powder
Instant madras or vindaloo
Depending on how much chilli powder you used
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Love to give it ago can you post a link to your recipe thanks
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Love to give it ago can you post a link to your recipe thanks
I'm afraid that is the problem
It can't be done at home
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Love to give it ago can you post a link to your recipe thanks
I'm afraid that is the problem. It can't be done at home
Don't understand, Haldi. What is the connection between whether or not something can be cooked at home and whether or not you can post a link to the recipe ?
** Phil.
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Haldi,
Interesting thought on the oil. From when I tried it last time I'm now sure i used "too old/ strong" oil.
Been making a basic base now for a few months essentially as you say. 5 hr simmer. Your words suggest I'm on the right track and will try some "fresh" fryer oil on next go.
Chef told me birds eye chilli are key ingredient which I would add to your list.
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Don't understand, Haldi. What is the connection between whether or not something can be cooked at home and whether or not you can post a link to the recipe ?
** Phil.
I've posted the recipe several times on this site
here you go
all the way back to 2009
I have never got better or further than this point
I have talked, visited takeaways, experimented endlessly in the kitchen, bought every curry ebook, bought a tandoor, bought a genuine indian restaurant cooking hob, but to no avail.
You need the special oil, and you can't make this oil at home
So unfortunately you can't get the flavour you want
The BIR flavour is in the base
About 15 years back, a man who worked in a place I used to buy takeaway's from, called Tandoori Hut on Hucknall Road, told me that I would never be able to make the Gravy
I didn't understand why then
I know now
http://www.curry-recipes.co.uk/curry/index.php/topic,3637.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,3637.0.html)
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Haldi,
Many thanks for posting link.
I am convinced I used too much of the oil per g onion having focused solely on the 50:50 old:new oil ratio.
Will try it again using 40 ml old oil per 750g onion.
I am certain my 2 nd fryer oil is good enough in fact too strong if too much of it used.
Many thanks for prompting the worth of a 2 nd try.
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asked at my local restaurant (goes back ~30 yrs) if they used bhaji or chip oil in the base. suggested that it would give perhaps a "cardboard" flavour.
the reply was definitely NO - only fresh oil in base.
interestingly i felt although it was a no in base it was not a resounding No ie not used in restaurant at all (next time might try and ask what happens to the old oil)
given jb report of oil and ghee mix and curry2go using "seasoned bhaji oil" - then perhaps adding in directly to the dish fry oil maybe the optimum way.
going to go ahead and try it out in base on my next go - feel i need to revisit given i mucked up last time i tried it.