Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: chewytikka on March 31, 2015, 12:50 AM
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Pan fried some large Lamb chops the other day
Munching away at the first one, decided some hot sauce would go down well
so I went for some of my usual Vindaloo.
Made a Vindaloo - Dip, for the rest of the chops. Lush, a great treat.
Heat Pan
Heat vegetable Ghee or Oil 3tbs
Add 1 tbs Garlic Ginger Paste
Bhun/Saute and cook out the rawness 1min
Add in quick succession
3 tbs of Tomato Puree dilute (Passata consistency)
1 htsp Mix Powder
2 tbs of Hot Chilli Powder (Make this by grinding a cheap packet of tiny Red Birdseye chillis)
1 tsp (level) Black Pepper Powder
1 tbs White Wine Vinegar
Bhun/Saute and form the masala 2mins (make sure you cook this well)
Add 1 tbs Minced Green Chilli Paste and combine
Add one portion of thin base gravy / Garabi and give a really good mix, deglaze and combine.
Put a lid on and crank the heat up to the highest and blast for 3-4mins.
Served as a hot sauce or dip.
(http://www.curry-recipes.co.uk/imagehost/pics/cda46308a85f84e1c0f29a41c8e842a4.jpg) (http://www.curry-recipes.co.uk/imagehost/#cda46308a85f84e1c0f29a41c8e842a4.jpg)
Vindaloo - Sauce - Dip
cheers Chewy
Adding chops to a curry is too messy, done this way works much better. ;D
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Nice easy instructions Chewy, and one nicely presented sauce bowl you have there. I will give it a go ASAP.
Salt to taste I'm assuming ?
Thanks for posting.
LC.
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Really good-looking sauce there, Chewy. Nice spin on the use of a curry sauce too. All the talk of stuffed burgers recently makes me think of donner kebabs, roasted lamb in a thin naan, Gyros in a freshly-prepared Greek pitta bread or lamb burgers all with a little salad and good dollop of your vindaloo dip. :)
PS: Rats! I've just made myself hungry writing all that!
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Yes, and in the process you have done the same for me, glad I'm on holiday. Nice looking vindaloo CT. That will now be my breakfast, I'm off to the kitchen. :D
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Beautiful looking sauce there CT, hasn't put me off my cheese butty at all :P
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All that's missing from that picture is a plate of crinkle cut chips.
London.
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Yes, I
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Eh Chewy i dont believe this post mate - I met Richard J Smith over here in Thailand a couple of months ago and told him i make a Vindaloo dip for cheesy crackers cheese toasties etc
best, Rich
this is the modified bit - I like to make the sauce dip but add finely chopped onions and tomato - makes sort of a Vindaloo salsa - and i would say i have it every week if i was honest
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LOL ;D ;D ;D Curry Nuts International, nice one Rich.
Richard J Smith??? does he have a members avatar?
cheers Chewy
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Hi Rich ;) I remember the vindaloo dip tip... infact I may just have a go at this later today.
Chewy, hello, C'est moi, Richard J Smith (although my real surname isn't actually Smith).
As you can see I do keep my eye on this forum (as well as the 'other' one)... some good posts.
Have made some YouTube videos if anyone interested (https://www.youtube.com/user/MistyRicardo/videos (https://www.youtube.com/user/MistyRicardo/videos)). In the Chewy style of viewpoint... no body parts apart from hands.
Chewy... how long do you think this vindaloo sauce will last in the fridge for ?
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rshome123,
Just had a quick squint at your vids, maybe you could post your Karahi recipe as I think it would go down well here.
London.
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rshome123,
Just had a quick squint at your vids, maybe you could post your Karahi recipe as I think it would go down well here.
London.
Now there's a dilemma because I posted the recipe elsewhere on the 'other' site, but I'll paste it here as a one off. Forgot to ask that if you do visit my youtube channel, please like and subscribe ;)
Karahi
by rshome123 Version 0.95
Ingredients
60ml Oil (vegetable or sunflower)
0.5 tsp Fennel Seeds, Seeds of 1 Black Cardamom, Seeds of 2 Green Cardamom, 2 Cloves
0.5 tsp of Toasted, Freshly Ground Cumin Seeds.
0.5 tsp of Toasted, Freshly Ground Coriander Seeds.
1 tsp Garlic & Ginger paste (I use 60/40 garlic/ginger)
1 tsp Mix Powder
1 tsp Chilli Powder (regular version)
0.5 tsp Garam Masala
0.5 tsp Salt
1 tsp dried Methi, finely crushed in-between fingers
3 TBSP Special Hot Green Paste...
This makes a batch (more than the 3 TBSP required for this recipe). All the following ingredients chopped & blended to a paste...
0.5 Medium Onion, 2 Green Chillies, 0.25 Green Pepper, 0.25 Red Pepper, 2 TBSP Fresh Coriander Stalks, 4 Cloves Garlic, 0.75 inch chunk of Fresh Ginger. Add a little oil to help blend it.
Pre-cooked Chicken/Lamb/Beef
1.5 Tbsp double concentrated tomato pur?e mixed with 3 Tbsp water, OR 5 Tbsp blended tinned plum tomatoes
300-350ml Base Gravy (kept hot in a separate pan) plus a bit extra to adjust consistency.
2 Fresh Tomato quarters
1 TBSP Very finely chopped Fresh Coriander leaves
0.5 tsp Onion Paste (I use CBM (Mick Crawford's) recipe from his first ebook) (Optional)
1-2 tsp Sugar (Optional)
Method
1. Add 60 ml oil (4 Tbsp) to a Wok or Korai/Karahi on medium heat flame.
2. Add the 0.5 tsp Fennel Seeds, Seeds of 1 Black Cardamom, Seeds of 2 Green Cardamom, 2 Cloves, and stir for 30 seconds until the seeds start popping.
3. Add the freshly toasted/ground Cumin and Coriander seeds (1 tsp total)
4. Add 1 tsp garlic/ginger, stirring until starting to brown and sizzling reduces.
5. Add 1 tsp Methi, cook for 10 seconds, while stirring,
6. Add Chilli powders, Mix powder, Garam Masala, and Salt.
7. Fry for 30 seconds, stirring constantly.
8. Add the 3 TBSP of Special Hot Green Paste.
9. Add the Tomato paste and 30ml of Base Gravy. Turn up the heat to high, while stirring constantly until the oil separates, and tiny craters appear.
10. Add the Pre-cooked Chicken/Lamb/Beef, and mix well into the sauce.
11. Turn the heat up to high, and add 75ml of Base Gravy, stir into the sauce, and leave on high heat (not stirring) until the sauce is reduced by about a third to a half, and craters form again.
12. Add a second 75ml of Base Gravy, stirring and scraping the bottom and sides of the pan once when first added, allowing the sauce to reduce again.
13. Keep reducing and adding more Base Gravy to desired consistency. Another two ladles of 75ml each are recommended as a minimum.
14. Add 0.5 tsp Onion Paste and 1-2 tsp Sugar (all optional)
15. Add the 2 Fresh Tomato quarters.
16. Add 0.5 TBSP Finely Chopped Coriander Leaf.
17. Stir and let cook for 1-2 minutes.
18. Locate and remove the 2 Cloves.
19. Spoon off excess oil from the top of the curry if you want to be health conscious.
20. Serve, sprinkling the coriander leaves on top.
Notes
1. Spoon Measurements are level. i.e. 1 tsp = 5ml, 1 TBSP = 15ml.
2. Best cooked in Wok or Korai/Karahi for authenticity.
3. You can try any 'regular' Base Gravy and Mix Powder with this recipe. It has been tried and testing using JB's Base Gravy recipe and Adey Payne Curried Away Mix Powder. See http://www.bircurries.co.uk (http://www.bircurries.co.uk) for more information.
4. The 1-2 tsp of Sugar is optional. I suggest you taste the Karahi near the end of cooking before deciding if the Sugar is desired.
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Now there's a dilemma because I posted the recipe elsewhere on the 'other' site, but I'll paste it here as a one off.
Isnt it your recipe rs? Surely you can post your own recipes wherever and whenever you want ?
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Andy, yes of course.
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Lol post some more recipes then please rs !
Great videos though, and a cheeky link/spam to the 'other site' at the end of the recipe
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The recipe makes me think the curry will be very tasty. Nice to see a bit of BIR/Trad fusion too. Had a quick flick at your vids today, but I'll make sure I give them a proper look over the next week. Thanks for posting your recipe - the list of dishes to try keeps getting longer and longer! :)
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Cheers Naga. Appreciated.
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Hi rshome123, do you have a link for all your videos please? I'm very interested to view them if that would be ok?
Thanks LC.
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Hi rshome123, do you have a link for all your videos please? I'm very interested to view them if that would be ok?
Thanks LC.
LittleChilie... Of course.
Any viewers, please like and subscribe, thanks appreciated.
https://www.youtube.com/user/MistyRicardo/videos (https://www.youtube.com/user/MistyRicardo/videos)
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Nice work CT. Playing with vindaloo sauces myself at the moment, and they're winning :(