Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: vindalooelvis on May 21, 2017, 11:57 AM
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Have been a lurker on here for some time now, have spent a good few years trying to recreate that perfect curry dish with no success until last night!
Spent months trying to coax my local Indian Restaurants into giving me snippets of info which ive been piecing together like a jigsaw for clues to the base and dishes etc, there very tight lipped in my area.
Trying to sneak glimpses of their kitchens for clues, always thinking that special flavour must be coming from their Patak's pastes.or years of cooking knowledge so they tell me handed down from generation to generation
Anyway last night I made what I consider to be the closest to a restaurant vindaloo that ive ever made.... the secret? now I know this is just a myth.
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Ok, I'll bite!
Please tell me
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OK Haldi, just for you!!!
Probably not as exciting as you were hoping, however...
I have found that how you cook the curry is just as important as what goes into it.
My journey trying to replicate a BIR Vindaloo has been a challenging one to say the least.
My mistakes have been plentiful, but what I found is that simplicity is the key,
Having the best pan or spoon or super hot gas hob is not needed in my eyes as I have neithenone of those
So whats the secret? my ebook which is available ( just kidding! )
I have tried alot of the recipes on here with all their ingredients and again Ive just ended up with overspiced dishes in my eyes.
I understand that every persons tastes are different, for me a Vindaloo should taste quite natural, not too rich and lots of well blended undertones that all come together to make it a taste sensation.
So what do I do... my ebook is available for.... ( is it funnier the second time around?)
Ok well quite simply I took everything back to is simplest form.
Kris Dillons Base Gravy
This is so simple and I really didnt think it was going to work, all I did was throw a green pepper into the ingredients, however for me this worked out to be the perfect base.. it gives a very natural base, full of the underlying garlic and ginger flavours for you to add the ingredients to later when cooking the main dish.
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Vindaloo
Again really simple, I will be experimenting adding other spices to this dish, now I know I have a good base gravy that works and a good vindaloo to build on.
Oil
Salt and Pepper
Chilli Powder
Cumin
Corriander Powder
Garram massala
Tomato Paste
Base Gravy
Chopped fresh Corriander
Simple as that.
I use a ceramic pan and cook on an electric camping stove as im renovating my kitchen at the moment so nothing special there.
It looked and smelled and tasted just like the real thing.
My biggest mistakes, having the base gravy too thick, I now use it like milk consistancy
Overspicing the main dishes trying to get that BIR Flavour, biggest mistake ever, less is really more on this one.
Hope that may help some people as ive got alot from this site and just wanted to give a bit back :)
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I also cracked it recently,a takeaway owner gave me some of their mixed powder in return for me knocking a fair chunk off the bill for the work i had done for them ,i made about ten curries with it and they were all delicious so look no further,i also did manage to get further info from one of the young workers,when i asked what it is they put in the mixed powder,he said its the root of a plant its boiled and blended to a paste then mixed with the spices,he would not tell me what it was,but he did say a lot of places grow their own plants as you dont need a lot because its very strong,i swear you dont need to look any were else take it or leave it its up to you,but i dont bother making my own curries at home hoping that i have a eureka moment cause i know that im going to be missing a vital ingredient that even the worse chef you know could make a decent curry with it.
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I also cracked it recently,a takeaway owner gave me some of their mixed powder in return for me knocking a fair chunk off the bill for the work i had done for them ,i made about ten curries with it and they were all delicious so look no further,i also did manage to get further info from one of the young workers,when i asked what it is they put in the mixed powder,he said its the root of a plant its boiled and blended to a paste then mixed with the spices,he would not tell me what it was,but he did say a lot of places grow their own plants as you dont need a lot because its very strong,i swear you dont need to look any were else take it or leave it its up to you,but i dont bother making my own curries at home hoping that i have a eureka moment cause i know that im going to be missing a vital ingredient that even the worse chef you know could make a decent curry with it.
Very interesting Madpower,
All I can say is that ive had my Eureka moment! my Vindaloo tastes better than most of the ones ive had from a BIR and there is no magic root in mine, apart from ginger.
Could it possible be that he misunderstood your question... it sounds to me like he is explaining the way in which you boil the ginger and then blend it into the base gravy, just like I did?
I really dont believe these stories from the restaurants, I think they are just told to put us off making them ourselvers, ive been told allsorts... however like you have said take it or leave it,
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Makes you wonder why he's on here then if there's no solution to be found. :) :) :)
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Its a shame Madpower has been put off trying to make a curry by this Takeaway, I could easily have been put off by my previous unsuccessful attempts at making a curry and the stories of secret recipes and generations of cooking to perfect the perfect BIR curry..
Pah utter boll**ks!
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I have found that how you cook the curry is just as important as what goes into it ... Kris Dhillon's Base Gravy ... (fairly standard spice list) ... overspicing the main dishes trying to get that BIR Flavour, biggest mistake ever, less is really more on this one ...
A very fair summary of my own views, Elvis; I think that you and I are as one on this.
** Phil.
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Just made another 2 portions tonight and turned out excellent again. have taken a few photos to upload tomorrow all being well.
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So VE can provide some more information (quantities, addition times etc) so we can give your version of vindaloo a try
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So VE can provide some more information (quantities, addition times etc) so we can give your version of vindaloo a try
Im making another batch this week, I will document the process and ingredients exactly as I go along and post them on here if anyone wants to try it.
I think it would be very hard to go wrong with this recipe as its quite basic and gives excellent results, it really does have that underlying magical curry flavour that ive found so hard to get from other recipes, I think its the simplicity of both dishes working well with each other that makes it work, and not a load of spices fighting with each other
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will add some pics later
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I too think simplicity is the key.
After a recent meal at my local go to Indian( Raj of Kent, Biddenden Road) I was trying to gather the courage to ask someone for some base gravy, but I wimped out but not my girlfriend who went and asked on my behalf. To my surprise the owner came and sat down with me and went thru how I should make it at home, some onions, garlic and ginger, teaspoon of turmeric and some salt he said was all that was needed.
I told him I had looked through forums, youtube video's etc but he dismissed those as all wrong??
I have tried his way and its a neutral bland gravy but comes to life with the dish and spice added at the frying stage, I can make the same madras(my fav) but I cannot get the same as the Raj's, its close but still missing something. I've tried every type of onion, pressure cooked and fried.
I look forward to more posts from vindalooelvis and I always keep an open mind :)
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After a recent meal at my local go to Indian( Raj of Kent, Biddenden Road) I was trying to gather the courage to ask someone for some base gravy, but I wimped out but not my girlfriend who went and asked on my behalf. To my surprise the owner came and sat down with me and went thru how I should make it at home, some onions, garlic and ginger, teaspoon of turmeric and some salt he said was all that was needed.
Ah, the Raj of Kent; you must live not far from me, Spook (Chainhurst, TN12 9SZ).
** Phil.
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Hi Phil,
Rolvenden TN17 4LZ, so not far :D
I've just made this stage one only as per recommendations :) http://www.curry-recipes.co.uk/curry/index.php?topic=5671.0
Some tiger prawns are defrosting for tomorrows efforts
I'm bad for not posting much, lurking in the bushes is more my style ;D ;D ;D
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Let us know how you get on with this new simpler method spook, I hope you get a good result like I did ;)
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tiger prawn madras:
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continues on 8)
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Recipe is as per norm Madras apart from only using teaspoon cumin and teaspoon coriander as the spices with the usual amount of mirch ;)
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forgot to say its a light flavour, perfect heat, bloody lovely, this is now my go to base, cheers guys
:) :)
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Looks good, but do you not slit your king prawns along the back ? I find that king prawns cooked whole develop a tough outer layer that spoils the texture, but if the inner flesh is exposed by slitting half-way through from the back then the texture is markedly improved. I made king prawn chow mien last night, and all the prawns were prepared in this way.
** Phil.
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forgot to say its a light flavour, perfect heat, bloody lovely, this is now my go to base, cheers guys
:) :)
Hi Spook
Sorry if you're repeating but what actually is the recipe using this Dhillon with Green Pepper base?
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Sorry if you're repeating but what actually is the recipe using this Dhillon with Green Pepper base?
The way I read it haldi it's just the standard Kris Dhillon base with a green pepper added but I'm sure Spook will clarify.
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Looks good, but do you not slit your king prawns along the back ?
Surely if they're king prawns they have to be deveined, unless you like the taste of prawn crap, so they'd always be split anyway?
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hi spook the raj huh? u must know rupon raj's brother then he used to run mouchak in st michaels before it was taken over! rupon gave me the recipe for their base and mixed powder too. i cooked a chicken tikka madras for them and they offered me a partnership if i could find somewhere suitable. you should check out the post of mouchak base and recipes and and mixed powder too. i have also seen my vindaloo being cooked in mouchak kitchen too. their base has carrot in too and before u question that i have seen it cooking in their kitchen! and yes i too have tasted their base sauce too. but the smell of the takeaway in my car on the short drive back to biddenden was mmmm unmistakabley Mouchak/raj! :-P did u know raj owns the raj of kent in maidstone ( the largest in kent ) and also a restaurant in dartford too!
regards
gary
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Didn't know about slicing the prawns, my sons a chef and said defrost and remove the tails as pictured, they came frozen in a big bag and looked like they just had the tails on, but I like advice and will try the slice method :)
Ingredients
4 large spanish onions(500g each before peeling)
2 oz green ginger(morrisons cubed frozen warmed up)
2 oz garlic(morrisons cubed frozen warmed up)
1 green pepper(de seeded)
1 red pepper(de seeded)
3 pints water
1 teaspoon salt
400g tin chopped tomatoes
8 tablespoons veg ghee oil
1 teaspoon tomato puree(liquidised plum toms)
1 teaspoon turmeric
1 small carrot(remembered this from my conversation with the Raj owner)
Stage One
Peel onions and carrot and throw everything in!
Bring up to pressure at max. power, then back power off to the point where it will just maintain pressure and cook for 1 1/2 hours.(mines a Fagor pressure cooker 8qrt from America,I think its 14lb psi thanks ebay ;)
Remove from the heat source and wait for the pressure to drop to the point where the lid can safely be opened.
Using a stick blender, blend the base until it is smooth
Sorry for not getting back to you all quicker, had a garden day yesterday and it almost killed me lol
cheers
spook :)
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Is there a stage 2 to this base?
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There is a stage 2 if you look in the link I provided on the earlier pages, but like Phil, I've skipped the 2nd stage as I wanted a more natural base.
:)
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thanks Spook
so which do you use, ghee or oil in the base?
and what is the recipe for the curry?
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I have tried alot of the recipes on here with all their ingredients and again Ive just ended up with overspiced dishes in my eyes.
When I started cooking curries way back when, that was my problem, always over spicing! Less is definitely more in most cases...
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thanks Spook
so which do you use, ghee or oil in the base?
and what is the recipe for the curry?
I've used veg ghee and veg oil in 2 tries of this base and can't really say I could tell the difference.
The recipe I used was:
Tiger prawns ( 8 per portion)
1 chefs spoon veg/butter ghee(half each)
1 tablespoon garlic ginger puree
1 tablespoon blended plum toms
1 teaspoon coriander powder
heaped teaspoon cumin powder
3/4 teaspoon deggi mirch(or any hot chilli powder)
3/4 teaspoon kashmiri mirch
350 ml base (warmed)
Squirt lemon dressing
Handful chopped coriander(leafs at end and stalks mid way thru)
Good pinch kasoori methi(rubbed between fingers)
teaspoon salt
I normally cook it like this but timing is never exact and after a while cooking so many curries you 'just know' when to add the next ingredient, I'm a novice compared to many of you guys and only been cooking curries or trying to for a few years, eating them for 40!!!! lol
Heat oil on medium flame - wait for oil to get warm/hot
Add garlic/ginger and allow sizzling to reduce
Add blended toms and cook for about 20 seconds
Add coriander, salt, cumin, methi, deggi & kashmiri mirch with a little base to prevent burning
Cook for 30 to 60 seconds
Add one ladle of base and increase heat
Mix well and increase heat to near maximum
Wait for the oil to start separating
Add prawns (or meat/veg depending if your a meat or potatoes man ;) ;) ;D ;D), lemon dressing, coriander stalks
Mix well and add a further ladle of base
Try not to over stir, but don't let it burn
Reduce until oil separates again
Add remainder of base
Reduce as required, garnish with torn coriander, serve.
This is borrowed or stolen from somewhere on here but it gives a basic theory to cooking a madras I think, and roughly how I cook :D
Hope this helps
:)