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Traditional Indian Restaurant Recipes => Traditional Indian Recipes => Topic started by: Chris303 on March 09, 2008, 04:33 PM

Title: Goanese Vindaloo
Post by: Chris303 on March 09, 2008, 04:33 PM
Any questions just ask.

[Vindaloo Marinade]

This is enough for 4 individual dishes.

1 tsp x Cumin Seeds
8 x Cloves
6cm x Cinnamon stick
12 x Peppercorns
10 x Dry Curry Leaves
2 tsp x Paprika
1 tsp x Tumeric
100ml White Wine Vinegar
20 x Dried Red Chiles
2 tsp x Concentrated Tamirind Paste
2 tsp x Light Brown Sugar
10 x Garlic Cloves
3" x Fresh Ginger

1. Roast the whole spices individually, grind them up and mix with the powdered spices
2. Soak the spice mix in enough water to form a paste
3. Blend the chiles with the Garlic, Ginger, Vinegar.
4. Mix this with the spice paste, Tamirind and Light Brown Sugar.

[Vindaloo] - Serves 1

1 x Portion of Vindaloo Marinade (1/4 of above)
1 x Main Ingredient (lamb, chicken, pork, or beef) - Not precooked.
1 x 250ml Preheated portion of base sauce (Any mild base sauce will do - Kris Dhilon or Pat Chapman bases work fine)
1/4 x Onion Sliced into rings
1/4 x Sweet Bell Pepper (sliced)
2 tbsp x Tomato Paste (I use sundried) - Mixed with 2 tbsp x water to thin it out a little
2 tbsp x Chopped Coriander
1/2 tsp x Cumin seeds
3 tbsp x Oil (I use 2 tbsp Rice Bran Oil and 1 tbsp Butter Ghee)

1. Cube the chicken and mix with marinade - cover and refridgerate as long as possible - at least 4 hours - 24/48 hours is best
2. Heat Oil in pan.
3. Add cumin seeds and wait till they start popping
4. Add tomato paste.
5. Add Onion and Pepper slices and fry for 30 seconds.
6. Add marinaded chicken - with all the paste and cook until tender
7. Add heated base sauce a little at a time - watching for oil rising and adding more.
8. Once all the base has added, and oil has risen and base has thickened up a little add the Coriander
9. Serve.

(http://www.chrismiles.pwp.blueyonder.co.uk/cooking/goavindaloo/DCP_1835.jpg)

(http://www.chrismiles.pwp.blueyonder.co.uk/cooking/goavindaloo/DCP_1836.jpg)

(http://www.chrismiles.pwp.blueyonder.co.uk/cooking/goavindaloo/DCP_1838.jpg)

(http://www.chrismiles.pwp.blueyonder.co.uk/cooking/goavindaloo/DCP_1839.jpg)

(http://www.chrismiles.pwp.blueyonder.co.uk/cooking/goavindaloo/DCP_1840.jpg)

(http://www.chrismiles.pwp.blueyonder.co.uk/cooking/goavindaloo/DCP_1841.jpg)
Title: Re: Goanese Vindaloo
Post by: SnS on March 09, 2008, 04:44 PM
Looks very scrumptious .. and HOT. Nice photos.

SnS  ;D

ps: Is this really a BIR (British Indian Restaurant) recipe Chris or have you just posted it in the wrong section?
Title: Re: Goanese Vindaloo
Post by: Chris303 on March 09, 2008, 04:46 PM
This is Regional Vindaloo cooked in the BIR style. :) More suited to here.
Title: Re: Goanese Vindaloo
Post by: Jethro on March 09, 2008, 06:13 PM
Looks very scrumptious .. and HOT. Nice photos.

SnS  ;D

ps: Is this really a BIR (British Indian Restaurant) recipe Chris or have you just posted it in the wrong section?

That's what a BIR Vindaloo used be like 30 years ago when there was some resemblance of the original recipe, not like today when a Vindaloo is just a hotter madras, and I must admit I miss the days when all the curries actually tasted different.
You can all accuse me of blasphomy now but I blame the use of a general base gravy for everthing on this :)
Title: Re: Goanese Vindaloo
Post by: Chris303 on March 09, 2008, 06:19 PM
I have been making a very concious effort with my cooking to cook the BIR style I am used to - but different tasting dishes.

A few fantastic Indian restaurants in Glagow only have about ten things on their menu - and they all taste unique.

I really cant understand 10 dishes all using the exact same spice proportions and just different amounts of chile powder and main ingredients.  :-\ I dont even like eating in those types of establishments.
Title: Re: Goanese Vindaloo
Post by: Jeera on May 01, 2008, 05:32 PM
I'm going to try this... looks tremendous mate.
Title: Re: Goanese Vindaloo
Post by: JerryM on May 01, 2008, 06:28 PM
Chris,

Quote
I use 2 tbsp Rice Bran Oil and 1 tbsp Butter Ghee

interesting combination/selection - would appreciate your thoughts behind it.
Title: Re: Goanese Vindaloo
Post by: Chris303 on May 01, 2008, 10:23 PM
because rice bran oil is very healthy. low in saturated fats. high smoke point. does not have a strong flavour. lowers cholesterol. and just a touch of butter ghee to add a little added depth to the flavour.
Title: Re: Goanese Vindaloo
Post by: JerryM on May 02, 2008, 08:14 AM
thanks, will look out for the rice bran oil and think i will try vegetable ghee.

got too much on at mo currywise (sweetness) so have bagged recipe for future - 20 red chillies is certainly going to do the trick (we put 5 tops in mexican chilli)
Title: Re: Goanese Vindaloo
Post by: Chris303 on May 02, 2008, 07:51 PM
butter ghee is actually healthier than vegetable ghee as far as I am aware.
Title: Re: Goanese Vindaloo
Post by: JerryM on May 03, 2008, 09:58 AM
interesting thought butter more healthier than veg product. will check labels. the veg ghee says no cholesterol but i too am always on the look out to avoid hydrogenated veg oil.

no rice bran oil in asda so will move onto sainsburys
Title: Re: Goanese Vindaloo
Post by: Tamala on May 03, 2008, 11:35 AM
butter ghee is actually healthier than vegetable ghee as far as I am aware.

Are any oils actually "healthy" (ie good) for you?  I think not?  Its probably less misleading to say one oil is less UNhealthy than another?

Butter ghee will be full of cholestrol.

Vegetable ghee wont have any cholestrol because its not an animal product.
Title: Re: Goanese Vindaloo
Post by: JerryM on May 04, 2008, 09:59 AM
Tamala,

would appreciate your thoughts on whether vegetable ghee is effectively hydrogenated oil and therefore has a much higher saturated fat level than veg oil.

ps have adopted your suggestions on naan bread - many thanks
Title: Re: Goanese Vindaloo
Post by: Chris303 on May 04, 2008, 01:44 PM
Yes Oils can be healthy as well.

http://en.wikipedia.org/wiki/Rice_bran_oil

Rice bran oil is rich in vitamin E, γ-oryzanol (an antioxidant that may help prevent heart attacks[4]), and phytosterols (compounds believed to help lower cholesterol absorption[5][6]), which may provide associated health benefits.

So some oils including olive oil as well actually reduce cholesterol.

A little on Ghee as well.

http://en.wikipedia.org/wiki/Ghee

Butter Ghee is saturated fats, BUT it has been shown to reduce cholesterol in rat studies as well, where as vegetable ghee is just hydrogenated vegetable oil which has been shown to be very unhealthy. Vegetable Ghee has been shown to cause a rise in LDL cholesterols.

So although wikipedia is not strictly the most accurate source of information sometimes, but the information within there is backed up by reference sources.

So give me Butter Ghee over vegetable ghee, but used in small quantities along with healthy oils.
Title: Re: Goanese Vindaloo
Post by: Phallguy on June 17, 2008, 08:53 PM
that looks a great curry - mouthwatering infact