Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: tempest63 on November 20, 2020, 09:09 PM
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Saw this link
https://apple.news/AUDX8okFIRZmoLd5qvmQHLQ
On apple news which, purportedly is a 16th century recipe for Vindaloo. If you have trouble accessing the link I stored the recipe in my archive
INGREDIENTS:
For Marination:
Chicken thighs cut into smaller pcs - 1 lb OR Pork Shoulder or butt if you are going for pork.
Dried red chilies, to dry roast - 6 pcs OR 5 gm
Cumin, to dry roast - 3/4 tbsp OR 6gm
Cloves, to dry roast - 1 tsp OR 9-10 pcs
Black peppercorn, to dry roast - 1 tsp OR 3gm
Black Mustard, to dry roast - 3 gm OR 3/4 tsp
Garlic, fresh & peeled - 20 gm OR 1.5 tbsp
Ginger, fresh & peeled - 20 gm OR 1.5 tbsp
Wine Vinegar - 80 gm OR ~ 3 oz
For the curry:
Oil - 3 tbsp
Cinnamon stick - 1 stick
Black Mustard - 2 gm OR 1/4 tsp
Red Onion, finely chopped - 3/4 cup OR 6 oz
Fresh green chilies, slit in the center - 3 -4 pcs
Turmeric - 1.5 tsp
Red chili powder() - 2.5 tsp
Salt - 1.5 tsp
Brown sugar OR jaggery - 2 tbsp
Stock - 1/2 cup OR 4 oz [You will need more if you're using a tougher cut of meat like Pork butt ~ 1.5 cups]
DIRECTIONS:
Dry roast the whole spices mentioned under
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This looks the goods T63. I'll be keen to try this one.
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Excellent find, T63. Also here (https://www.honestcookskitchen.com/post/vindaloo-lost-recipes-of-india) (with video).
** Phil.
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Must admit I haven
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Thank you tempest (my all time fave video game at the arcade in the 80
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Looks a remarkably modern recipe doesn't it? Ticks all the right boxes too :umy:
Although for a vindarloo I recommend a marinade of 168 hours.
Thanks Tempest!
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Hmmm, the narrator lost a little credibility with me when she poured black mustard seeds from a jar (https://youtu.be/OyaiLHccbPI?t=47) clearly labelled "365 Dijon Mustard"
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Oh, I don't know
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Hmmm, the narrator lost a little credibility with me when she poured black mustard seeds from a jar (https://youtu.be/OyaiLHccbPI?t=47) clearly labelled "365 Dijon Mustard"
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I just arrived home from the supermarket with a pack of pork and a few fresh green chillis. I have everything else required. 16th century Vindaloo tonight Woohooh!!! This should clear the sinuses. I cheated and bought heat and eat Naan. My bad, but no time, eh!!!
I'll let you know how it turns out.
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If you haven't started cooking this dish yet, why not? It is amazing. I am not a hot chilli curry fan. My father-in-law's favorite dish was Pork Vindaloo, which I cooked for him several times but never really enjoyed myself. The sad thing is that he is now deceased. This dish is what he wanted. Sweet, tangy, spicy, delicious. And as a traditionally cooked dish it will be better tomorrow. I even short-cutted due to my individuals family members dietary idiosyncrasies.
I will post my photos and notations tomorrow morning, (my time Australia), but this is a winner, winner chicken (pork) dinner. Cook it and eat it.
Thank you T63, This is a good recipe. Whether or not it is 500 years old is irrelevant.
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That's about as good a recommendation as possible, so I will add this to my short-list of "dishes to cook soon". But it will have to be chicken
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That's about as good a recommendation as possible
Yeah, that's all we need to know, cheers livo. Might go with the week-long marinade and soured wine, though, and pork is a must, de Almeida style!
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It really isn't too different to sweet and sour Phil. Plenty of vinegar and sugar and vindaloo is the only Indian dish I ever use pork. I have never had a vindaloo made with any other meat but I will try this one with chicken and I'm sure it will be good as well.
A few notes on what I did.
1. The onion content seemed quite low so I used 2 small onions which is probably double the amount listed.
2. I only used 1 green cayenne chilli but it was quite large and I removed the seeds.
3. I used dried Kashmiri Chilli, again seeds removed (trying to grow them, unsuccessfully so far).
4. I used Kashmiri Chilli powder.
5. Being pork, I followed the instruction of using extra stock and a longer cook / reduction. Chicken stock, about 2 cups.
6. I used 50/50 red and white wine vinegar.
7. I used brown sugar as I'm out of Jaggery.
8. My marination time was short but it still worked as far as I can tell without comparison. I was only able to marinate for 2 hours otherwise I would have had to wait till today.
Everything else was as listed. Changing the chilli as I did probably reduced the heat somewhat but it is just how I wanted it to be. If you like the heat you could use a hot powder and up the number or type of whole chillies.
Here is some pics. The one I took of the onions finished before the meat was added was blurred so I binned it. So is the one of the first reduction but at least you can see it a little bit.
1. Pork marination.
2. Ready to go.
3. Onions, green chilli, cinnamon and mustard seeds in.
4. First reduction.
5. Second dose of stock during reduction.
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I prepared dinner last night with some plain brown Basmati rice, a serve of the Vindaloo, a few vegies and a cheat naan. Very nice. I'm pleased I used the chilli as I did. The dish was about as hot as I like and any hotter would cross over to not to my liking.
After the 24 hour rest the Vindaloo was good and actually very interesting. The whole flavour is pleasing and the interesting thing is that I was able to easily identify the different taste components. It is sweet, sour, salty, spicy as in chilli heat and I could actually taste the Kashmiri chilli.
One odd thing occurred. The skin of the fresh green cayenne chilli has completely separated from the flesh and the individual pieces have rolled up like cinnamon sticks. They are like sticks of straw and I had to remove them. I have never seen this before and I wonder if has anything to do with salt and vinegar.
Anyway, I'm no vindaloo expert but this dish is pretty tasty. I look forward to trying it with chicken.
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If you haven't started cooking this dish yet, why not? It is amazing. I am not a hot chilli curry fan. My father-in-law's favorite dish was Pork Vindaloo, which I cooked for him several times but never really enjoyed myself. The sad thing is that he is now deceased. This dish is what he wanted. Sweet, tangy, spicy, delicious. And as a traditionally cooked dish it will be better tomorrow. I even short-cutted due to my individuals family members dietary idiosyncrasies.
I will post my photos and notations tomorrow morning, (my time Australia), but this is a winner, winner chicken (pork) dinner. Cook it and eat it.
Thank you T63, This is a good recipe. Whether or not it is 500 years old is irrelevant.
Thanks for the update, I will give it a go, hopefully this weekend.
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All ingredients now sourced (I was lacking chicken thighs and dried red chillies), so hoping to have a go in the near future.
** Phil.
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Any joy Phil? Mine's due on Saturday.
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Not yet
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Ah :) I've managed to put mine off till Tuesday now, but that'll be it.
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As the only person in my home eating this dish, I've now had 3 serves. The last meal I had it with rice, salad, naan and a cucumber raita. The best so far and the raita is very welcome in taking the sting out of the chilli, not that mine is ridiculously hot. Only 1 serve to go.
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Just started making this now, and my advice is "watch the video, keeping notes, before you start". Not only do the amounts shewn in the video appear to differ significantly from those specified in the prose, there are also serious omissions from the prose such as "2. When the spices have cooled off a bit, make a paste of these together with [the] ginger, garlic, and wine vinegar".
Note also that she uses real cinnamon, not faux cinammon (cassia bark).
To be updated (if necessary) when I have finished the preparation.
** Phil.
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Thanks Phil-wilco! This will be happening sometime this week.
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Sadly my vindaloo did not turn out well, perhaps because (owing to circumstances beyond my control) I was not able to cook it when planned, and the chicken was therefore marinaded for 24 hours rather than four. I found the taste of cloves over-powering, and ended up picking out the chicken pieces and re-cooking them in another sauce. I had in the meantime made some pre-cooked potatoes by boiling them in Syed's pre-cook sauce, and they were a nice addition. I will have another go, this time (a) ensuring that the marinade phase is short, and (b) reducing the amount of cloves. I also want to watch the video yet again to try to gain a better estimate of the amounts of things (especially wine vinegar) that she actually uses ...
** Phil (who, too, will be trying the one-pot Indian chicken curry next).
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My rushed marination of only 2 hours may have been a saving grace then (using pork). It's interesting that the chicken curry is only marinated for 40 minutes in yogurt. I cut this a bit short as well. I've seen before where some food scientists argue that long term marination in an acidic medium is detrimental rather than beneficial.
Worth noting that in the chicken curry video she shows that she uses Olive Oil. I used vegetable oil. I buy either vegetable or canola oil for most * of my general frying, both shallow and deep. I have no problem using plain olive oil for basic shallow or near dry frying, but I don't use it often. However, I will not cook in cold pressed extra virgin olive oil. This is used for dressings only as I don't like the flavour it has when fried and it has a low smoke point.
* peanut oil for Asian cooking in things like fried rice and pad thai.
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Just finished up most of yesterday's chicken no-longer-vindaloo, and it was quite pleasant. I rescued the chicken from the overly-clovey 16th-century vindaloo sauce, put it into some left-over Syed pre-cook sauce, and reduced it down to a near-bhuna consistency. Rested overnight in the 'fridge and finished off this evening. Tomorrow the one-pot curry, perhaps.
** Phil.
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I can't say I noticed excess clove. I've had Rogan Josh before where clove is a very dominant spice. My only real concern with the Vindaloo was that it is possibly a bit too heavy on vinegar. I used 50 / 50 red and white wine vinegar but I'm thinking I may reduce it or just use a milder vinegar like low % coconut vinegar or watered down malt vinegar.
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I've said this on this forum several times before ... eventually someone will listen and take it in. The original Potuguese Vinha D'alho was a pork dish with red wine vinegar and/or toddy vinegar.
To be specific, it was a fatty-pork dish, and the added acids served the specific purpose of tempering the fat that had rendered from the pork to make it more palatable, forming an emulsion rather than an oil slick. If you're using chicken, unless you're also adding schmaltz (oi vey!), no - or very little - acidic condiment should be added. Traditional vindaloo is not ... I repeat, NOT ... a sour dish.
Having said that, the modern BIR (mis)interpretation of ye olde vindaloo is a hot curry to which in their ignorance, and they should really know better, vinegar is added. That then gives a sour vindaloo (spit!) and if that's what you aim to emulate, well, it's well off the original Potuguese Vinha D'alho.
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Very interesting SS. The recipe seemed to work for me with pork but Phil didn't think much of the chicken version. Also interesting to read about the confusion of the "aloo" as meaning to include aloo (ie; potato). The original version did not, but some modern interpretations do.
With this particular recipe, applied to pork, I could easily sense, sweet, sour, salty, and spicy. Normally I'd expect all taste elements to blend and balance but this dish created a palate of confused sensation. I enjoyed it though. I could actually single out the different parts of the dish.
Forgot to mention, the one pot chicken curry is a very good dish. Reminds me of the Staff Curry recipes around but with a bit more class. Very tasty the day after cooking.
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Also interesting to read about the confusion of the "aloo" as meaning to include aloo (ie; potato).
That's one bastardisation I'm happy to accept as I don't think a vindaloo is a vindaloo without a few spuds. Although they have to be pre-cooked with spices and so on. The plain boiled potato in a vindaloo is to me about as acceptable as a rat dropping in a stew!
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And pre-cooking them in the left-over juices from Syed's pre-cooked chicken recipe produces results that are out of this world
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Very interesting SS. The recipe seemed to work for me with pork but Phil didn't think much of the chicken version.
Hi Livo, my attempt at this has been put back until after the 18th December but I have some lovely pork belly slices in the freezer. How do you think this would work in the recipe if I removed the rind and cut it into cubes?
The war office (Wife) has extended our dry January to a vegetarian January as well (she means well) so I
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I'd imagine skinning and cubing pork belly will be fine.
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I'd imagine skinning and cubing pork belly will be fine.
But do make crackling from the skin
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From the same team, the "one-pot Indian chicken curry (https://www.honestcookskitchen.com/post/one-pot-indian-chicken-curry)" looks worth investigating. There is a lovely bit in the voice-over at 02:36 where she says "... and cook it 'till your kitchen smells like Indian food" ! The chicken masala has some interesting ingredients, too : equal quantities of turmeric, amchoor, mace powder, dry ginger powder, Kashmiri red chilli powder, nigella seeds, and black salt.
Perhaps separate the post re. the chicken curry into a new thread Phil? I think a lot of readers wold like to see it, but atm it's kind of buried in the middle of a vindaloo thread. So if someone doesn't like vindaloo, they'll also miss out on a nice little curry.
I'm doing this as we speak: just put in chicken + marinade-what a great colour! Lovely golden-brown I've not seen in a long time. Should be a good 'un, and I imagine even more so on a reheat!
And I am delighted to be able to report that they have very kindly agreed to take on board my request for a traditional murgh-e-mussalam recipe (whole spring chicken stuffed with keema and boiled eggs), and will be looking into producing one in due course.
Also new-thread worthy! :)
Note: From last night, but wouldn't load.
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Done as requested
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It took a little longer to try this recipe.
My slight changes:
2 TBSP oil + 1 TBSP ghee instead of 3 oil
60g vidalia onion instead of red onion + 1 portion syed?s service onion from freezer (50g)
I went with only white wine vinegar and used 2 green and 2 red bird eye chilies.
The dried red chilies in the roasting pan are the ones I use to make a beautiful Sichuan boiled fish dish I had many times in Beijing. I have no idea what kind they are. Also my first use of the little spice roasting pan the missis got me.
(https://www.curry-recipes.co.uk/imagehost/pics/168111eec91816c5fcaf22ee03b19f67.jpeg) (https://www.curry-recipes.co.uk/imagehost/#168111eec91816c5fcaf22ee03b19f67.jpeg)
My preferred Ziplok bag marination method. Works a treat.
(https://www.curry-recipes.co.uk/imagehost/pics/8bb2826883701d248522191eb9289d6f.jpeg) (https://www.curry-recipes.co.uk/imagehost/#8bb2826883701d248522191eb9289d6f.jpeg)
We begin with the most important cooking wine, of course. Can?t cook without a glass in hand.
(https://www.curry-recipes.co.uk/imagehost/pics/3b73e0dab54a4cd41e147b8cbc6b3f65.jpeg) (https://www.curry-recipes.co.uk/imagehost/#3b73e0dab54a4cd41e147b8cbc6b3f65.jpeg)
And the dish is now resting 4 hours till dinner, where it will be accompanied by plain basmati.
(https://www.curry-recipes.co.uk/imagehost/pics/5c6ab95f9704fb1bf8d07d4d9bd54b0d.jpeg) (https://www.curry-recipes.co.uk/imagehost/#5c6ab95f9704fb1bf8d07d4d9bd54b0d.jpeg)
I tried a piece of chicken and it was delicious. I?m not overly happy with the way the sliced chilies turned out. Adding them right at the start reduced them to mere wisps and I prefer a bit more body so when I try again with pork I?ll add them later.
Initial impression, good and hot. No tomato or coriander seems odd, somehow.
Robbo
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Looks excellent, Robbo
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Agreed Phil, can?t imagine not at the very least garnishing with coriander.
Stalks in the next one for sure. Wish I?d bought a heat and eat naan while at the store today though but will make do with just the rice for this first serving.
Robbo
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I'll be looking forward to your appraisal of the dish once you've rested and eaten it.
Why is the glass of cooking wine half empty? Although, I often double marinate my Lamb Souvlaki.
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Appraisal:
It was a hot dish, for sure. I actually preferred the ?one-pot curry? from the same site. I like a good vindaloo, had a ton of it in India, but really prefer the BIR version - heresy I know.
I?m not sure I?d cook it again. I have another good size portion in the freezer and will revisit probably the weekend.
That glass of white was my last till at least February unfortunately. Trying the dry January thing, unlike a friend of mine who prefers the ?dry-ginuary? approach.
Robbo
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Appraisal: It was a hot dish, for sure. I actually preferred the ?one-pot curry? from the same site. I like a good vindaloo, had a ton of it in India, but really prefer the BIR version - heresy I know. I?m not sure I?d cook it again.
Never had the opportunity to try a vindaloo in the sub-continent, unfortunately, but a good BIR example is certainly not to be sniffed at. But I agree with your findings
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Robbo141, I'd say that using the Birdseyes would have lifted the Schoville rating a bit. Hot little things in my experience. I only used 1 large seeded green Cayenne and it was plenty hot enough for me.
I also found that the fresh chilli had disintegrated leaving behind tough little remnants of chilli skin in the dish. I haven't yet had opportunity to cook a chicken version.
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Gave this its 3rd and final bash last night, reheating the portion I?d frozen. Still just as hot, but no more enjoyable for me. 16th century / genuine / traditional or not, I won?t be returning to this one I?m afraid. The one-pot other recipe is a definite to try again though.
Robbo