Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Vindaloo => Topic started by: DARTHPHALL on September 12, 2005, 11:07 PM
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Sorry everyone i put my latest recipe in the wrong area & i may have confused some of you( wont be the first or last time eh ?)..
Please accept my humble apologies( Even dark lords get it wrong sometimes ).
I have just copied & pasted this over for you all .
OK heres the recipe ( how can i have the cheek to say mine as its a combination of all things ,books. this site etc & my experiments muhahahahaaaaaaa !!!).
the base even though it from this site, i spoke to my local Bir chef last week again, he uses the following base ( i think 2 or 3 of use have had the same base recipe given to us even we live miles apart etc..).
BASE.As i make it.
Chop/Dice all veg..
15 Onions.
6 Tablespoon Vegetable Oil.( next time i do this i will use none !!).
2 """""""""""""" Home made Fresh Ginger puree.
2 """""""""""""" """"""""""""""""""" Garlic """""".
3 """""""""""""" Curry powder ( Ive used Schwartz hot for 16 100% successful Curries !!).Not "The taste" but
best Curries Ive made( see other post in this thread).
3 """""""""""""" Turmeric.
1 """""""""""""" Extra hot chilli powder.
5/6 Carrots or 4 big ones.
3 Green Peppers.
5 Sticks Celery.
1 Tablespoon Salt.
2 Level Desertspoon Garam Masala.
20-30 stalks Fresh Coriander.
2 Heaped Tablespoons Sainsbury`s Italian Passata.
Method.
Fry Garlic & Ginger until golden/brown.
Add all spices & add some Water to stop becoming to sticky etc..
Add Onions,Carrots,Peppers,Celery,Coriander & Passata & simmer for 1 hour or until all ingredients are cooked .
Liquidize all ingredients.
Cook again for 10 minutes on medium heat.
Allow to cool & separate into approx .. 1 liter portions ( i use two jugs, put freezer bag in one & pour /serve with other to save making a mess).
When fully cooled you can freeze for months.
The Curry.( makes16 Take-away sized portions 8 home sized portions ).
3 bags Base gravy .
1 Medium Onion.finely chopped
1 whole bulb of Garlic separate cloves & grate with Cheese grater(the roughest side).
3 Desertspoons Extra hot Chilli powder.
1 """"""""""""" Paprika.
2/3 Teaspoon lo-Salt or normal Table Salt (add to your taste).
1 Desertspoon Curry powder (Schwartz hot).
1 whole bottle (700grams) Passata.
1 Desertspoon Cumin.
1 """"""""""""" Coriander.
1 """"""""""""" Fenugreek leaves.
1 """"""""""""" Garam Masala.
2 large Ladles of water from cooked chicken.
Please note. The next time i make The Curry( not base) I will be adding 1 Desertspoon Turmeric as an experiment, i would stick to original as its 100% tasty ( The Turmeric may change that, i will post as soon as Ive done it, but Ive got 8 Curries for Work next week so could be some time ) .
Curry Method.
Put (3 Liter of Curry Base in large pot on low heat).
Fry until Golden Onions & Garlic ( in 3/4 Tablespoons Veg.. Oil).
Add Onion & Garlic to heated Base in large pot.
Add all spices & chicken water/stock( see my other post) http://www.curry-recipes.co.uk/curry/index.php?topic=80.15 (http://www.curry-recipes.co.uk/curry/index.php?topic=80.15)
Bring close to boil . Done !!!!!!
Sorry its such a large post but i have had some much success lately with this recipe/method i thought it worth while .Any questions please ask.
Yours "In Curry Heaven Now" DARTHPHALL.....
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It looks big & complicated but its the whole thing base an all, but once you've done the base there will be enough for loads of Curries Ive made 30 out of it so far !!
The second stage is really quick to do.
Hope its all clear any questions/comments ?
DARTHPHALL............. 8)
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Thanks for your post i will try this asap.
graeme.
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Next week i`m adding to the second stage actual Curry( not the base).
1 Desertspoon Turmeric.
1 """""""""""""" Basaar mix.
3/4 Tablespoons Olive oil ( The very light variety, which has little or no taste).
I will post my findings sometime next week after take 5 portions to work for some friends ( They love it !! ;D).
DARTH...." I know it will taste good "....PHALL. 8)
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There is an error in my recipe post sorry everyone ::).
When you have made the base it should be bagged in half liter to 600 milliliter portions.
Hoe this hasn't messed you about too much.
So therefore you should use 3 half liter/600ml portions for the second stage.
I can only say I'm sorry but I'm a very busy guy theses days.
Yours DARTH..... 8)
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Done another experiment yesterday with total success Ive copied a BIR Madras by mistake !!!!.
Ingredients change to above to make 100% BIR Madras copy.(Thats one down ;D).
1 Desertspoon Bassar mix ( Thanks Ray ;) ).
1 Teaspoon Turmeric.
1 """"""""""" Cumin Seeds.
4 Bags Base Mix ( 2 Litres ).
Used Olive oil instead of veg.. Oil.
2 Desertspoons xtra hot Chilli powder.
I can believe it turned out exactly like a Madras as i was trying for a more savory Vindalloo !!!!
My conclusion is because of the vastly different taste i achieved with such small changes in ingredients is...
I firmly believe its an ingredient missing to finalize my quest ( calling on chef again in few weeks :D).
Not a method.
Please feel free to totally disregard this post & don't bother to follow my recipe. :D
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Done another experiment yesterday with total success Ive copied a BIR Madras by mistake !!!!.
Please feel free to totally disregard this post & don't bother to follow my recipe. :D
Does this mean I don't have to make your delectable Curry Base for a second time Darth?? Phew, what a relief!! I've disregarded it already! ::) :D
Ray
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Hi Ray.
Try this one mate its the dogs cahoonies.
Your friend DARTH....... 8).........
PS Disregard with one less spoon of xtra hot chilli powder . ;D
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So, roughly, how many litres do you get out of the base sauce for the vindaloo Darph? Also, for the vindaloo base sauce, how much garlic & ginger do you add?
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Hello Sultry
I haven`t made the base sauce for a while, i will be soon ;D,
But i `m almost 100% certain that i got no more than 18-20 bags from it, which equates to 9-10 litres of base mix.
This is then enough base mix to make 6 - 7 second phase Vindalloo`s, each making 8 portions , which will give you a grand total of
48- 56 Curries !!!!
Ginger & Garlic.
I used= (Home made) 2 Tablespoons Garlic puree & 2 Tablespoons Ginger puree.
To Puree my Garlic & ginger i peel both then use an old style cheese grater, you know the ones shaped like a Pyramid but with very steep sides,i puree with the second largest side.
Hope this helps, feel free to ask any questions I'm always glad to help. :)
Yours DARTHPHALL..... 8).....
P.S Try the Madras Copy it tastes marvelous ( in this thread). ;D
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Hi Darth,
I am going to attempt your 99.9% clone but could you please clairfy how much water is to be added when making the gravy?
Thanks.
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Hi Chillihead. ;D
For the Spices just to stop sticking i would guess about a cup or mug full, it really is not important, its just done to stop sticking as you go through the method & makes no difference to taste.
The other time you add water again, Sorry its vague but Chef just said once all chopped ingredients were in pot you put enough water in to just the same level of the ingredients & check now & again & add if you lose loads through condensation, but keep the level to ensure all ingredients cook even.
Hope this clears it up for you, anything else you need to know just ask. ;)
DARTHPHALL..... 8).....
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As Darth says, the water in the base isnt an exact science, you will lose some though steam anyway. If you feel the base is too thick then add some more water, if too thin then reduce your sauce when cooking the final dish
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Thanks, its currently cooking as Im typing this. Made a slight error though as my large stock pot was too small for all of the ingrediants so I have had to use an additional pan which is cooking the extra onions. I am hoping this will not spoil my efforts as I will blend the 2 pans together during the blending stage and once blended it should fit in the 1 pot. (hopes so)
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PS - I love the smell in my house right now but my misses aint too impressed :D
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PS - I love the smell in my house right now but my misses aint too impressed :D
Yes, it's funny isn't it?
I love it
Every single time I get a whiff of it
When I caught a blast of aroma from the local takeaway, I said to my wife "that's exactly what I'm trying to create at home"
She said she wouldn't want the house smelling like THAT!!!
I don't understand
How can you not love it?
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I can see it now, Chanel eau de Balti ;D
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Right i have just finished the gravy and it looks sort of greeny in colour, does that sound right? Just letting it cool now to freeze later tonight.
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Green !!!
when its pureed it should be a golden orange.
The 3 Tablespoons of Turmeric give it a golden glow ;D.
Are you using Aluminium (ignore spellcheck) pans ?
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hmm not sure about the pans mate , it might be my eyes after peeling and chopping all of the onions :o
its sorta orangy/green and it tastes nice and I followed all the instructions
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I used Rajah Extra hot madras curry power instead of the one you used and i put the corriander leaves in also so thats maybe why its slightly different in colour? Still it looks right and tastes great.
Gonna make your madras recipe with it later tonight after a few stella's, just in time for Match of the Day :D
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The Coriander is supposed to be in the base mix so thats OK Chillihead.
I don`t think the Rajah brand Curry powder should make the Curry base come out any different either.
The Madras recipe is really , really, nice I'm going to be experimenting with alternative forms of heat as i believe all the extra hot Chilli powder i use overpowers the flavor ( as was perceivable in the Madras ).
DARTHPHALL..... 8).....
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Hi All,
I have made Darth,s base with success and can add these comments.
Don't worry too much about the amount of water.
Cook with what you think is the right amount, i.e. just cover the veg etc and cook down . It should end up thickish but as has been suggested about the consistency of cup-a-soup, perhaps a bit thicker
Add more water if required or cook down more to thicken, use your own judgement.
I used East End Madras Curry Powder but don't think any particular brand will make a noticable difference or will it??.
The Onion chopping was a ball-ache and made my eyes stream but I reckon halving the recipe would not be detrimental.
Shoot me down in flames if you dissagree.
I only just had a pot big enough to take all this but I think Darth uses an old tin bath in the back garden so he has plenty of room!!
I did get the "Golden Orange" colour and not green. Having said that I don't think the colour is as important as the final taste.
I do think there is too much "Heat" in this recipe to fully appreciate the real taste, for me at least. I reduced the Chilli content by at least a half and that was far more acceptable for me.
At least with a few folk trying this we can share our ideas and perhaps help Darth "fine tune" his end result to achieve the result we all want to achieve!!
Ray
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Thanks for the input Ray.. i think my eyes were misleading me as I asked my misses "what colour is it, is it golden, she said green at first but as soon as I mentioned golden she agreed with me. It was probably the lighting in our kitchen.
I made the vindaloo recipe and it was very nice and not too hot for me! I have tried Darths other "best base to date" recipe and I found that this was more like my local BIR. Its probably because that one had much much more oil in the recipe. Needless to say I am very happy with this receipe and I have a tonne of base sauce and now vindaloo sauce to experiment with :)
Thanks Darth, I will try it tomorrow as I should have left it overnight I guess :)
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Regarding the onion chopping Ray, I use a V-Slicer, you probably have seen them on TV? Its very easy its just peeling the 15 onions that effects me :D
You can get them on eBay cheaper than you can buy on TV.
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Hi Darth,
Do you think halving your recipe ( for those of us who don't have a cauldron as big as your's! ) would still give us the same end result?
I don't think there would be much difference so might well try this reduced amount next time.
At least we will get the rest of the shopping in the freezer as well!! Or what about a bigger freezer..................now there's an idea!!
Ray
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Thanks for your positive input regarding this recipe its really nice to see people getting the results & enjoyment that i`ve achieved, absolutely bloody marvelous !!!
Hey Chillihead i was thinking about a v-slicer !!
Do you recommend? As i cook loads of vegetables, are they as good as the ad suggests ?
Yes the" best base to date" does make a very good curry, i`ve reduced the oil on health grounds as i feel all that vegetable oil we eat isn't good, i`ve experimented with Olive oil in this recipe & because its so flavorsome You don't perceive it all, which is great for us as its the only part of our Curries that were questionable, i may go back to my other base & try with olive oil just to see what happens.
Hi Ray i`m unsure about halving the ingredients as Ive already done that !!
Thats my alteration i haven't mentioned !!
This is supposed to be made with 30 medium/largish Onions ;D.( I used 15 large Spanish Onions for size comparison) :)
All Ive done is halved the Onion content to 15 but kept the other ingredients as per original 30 Onion recipe.
I get a feeling if you halve again to 7/8 Onions you may need to reduce the other ingredients & if you lose flavor i suppose you could go back to using full Dessertspoons of Spice in the second stage, i will stick to this recipe as is , as a point of note on pans . My largest pot is not big enough to do this recipe ( no Bath outside :( ) so when i chopped all my Vegetables i mixed them up in a large bowl & split into to two pans once cooked i was able to put all in one pot the puree when cool ;).
Thanks for having faith in DARTHY`S recipes & methods, :D
DARTHPHALL..... 8).....
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P.s. I think there are three other members who were given very similar base recipe/method from their local Take-aways & having so much success with it, with two types of Curries i believe that it is used . :)
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Hey Chillihead i was thinking about a v-slicer !!
Do you recommend? As i cook loads of vegetables, are they as good as the ad suggests ?
Yes I would recommend it, I bought a brand new one from eBay, its was about ?23.00 inc postage. The guy on the advert is an expert using it and if you have small hands its not that easy at first but we use it all the time now to make salads and chop onions really fast and easily. I chopped all of my veg with it yesterday and it saves so much time.
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Looks like i`ll be getting one then !!! ;D
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I think woolies are doing these for under ?10 now.
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Is this also called a mandolin ? And can it all be bunged in the dishwasher?
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Hi, yes you might be able to get them from wollies but they are not the Borner V-Slicer they are some cheap make. It is a mandolin and I wouldnt recommend any other than the official Borner V-Slicer.
Mark - No need to bung in the dishwasher but im sure you can, all you need to do is rinse it in water its as simple as that. However one thing I did find is that if you chop a lot of carrots the slicer can get stained orange.
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Also with the Borner V-Slicer you get a really excellent plastic grater. It is superb for grating ginger :)
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Right i have just finished the gravy and it looks sort of greeny in colour, does that sound right? Just letting it cool now to freeze later tonight.
Hi Chillihead
The green is probably from the garlic puree
Blend with a little oil when you make it, and it won't happen again
See this post
http://www.curry-recipes.co.uk/curry/index.php?topic=308.0
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Thanks Pete but i think it was just the lighting in the kitchen. I have some new batteries for my digi camera and I am doing another vindaloo in a moment so I will take a picture and upload :)
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You know what. I am just happy at the moment to see loads of folk contributing to this site with loads of ideas, help and advice.
GREAT STUFF!!!!!
Keep it coming folks.
Great Cooking
Ray G
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(http://www.ebooktrading.co.uk/files/curry/curry1)
(http://www.ebooktrading.co.uk/files/curry/curry2)
(http://www.ebooktrading.co.uk/files/curry/curry3)
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does it look greeny? im sure its just my eyes.. anyway its the 2nd time I made this recipe and its much better than last night, it tastes great and I have loads of the base and the curry left in my freezer (sorry about the big pics, too many stella's and too much hard work to shrink the pics!) :D
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Does it look greeny? im sure its just my eyes?
Hi C.H.,
It's your eye's mate!!
And after a crate of Stella everything looks green to me too!! And it's true even the women look more beautiful!!!
But you know what.............I have made Darth's base too and mine came out looking almost exactly like that, colour, consistency etc. Nice try and good pics.......... and in Cinemascope as well!!
Gret stuff Chillihead.
Ray
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Nice one mate my Vindalloo looks just like your pics , glad it tastes good too.
Is the chicken cooked with my method ?
Yours DARTHPHALL..... 8).....
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chillihead
Your photos look good, but I can't see them on my screen. Perhaps it's just me. They appear to have a width of over 2000 pixels, like they've come straight from your digital camera. So they're too large to view and anybody without broadband will take a while to download them. Would it be possible, please, for you to process them with a photo editor package like PhotoShop to scale the image down to, say, 600 pixels wide, so they fit on the screen?
Regards
George
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Like this?
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And this
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And this
I used Photoshop and resized to seven inches wide at 72 pixels per inch (which is the monitor's screen resolution)
Nice shots!!
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Thanks Pete, you beat me too it, I have just resised the original pics :)
Is the chicken cooked with my method ?
Yes Darth, i boiled the chicken like your method with a little added tumeric :)
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That looks bloody marvellous, cant imagine how you thought it was green!
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How many here have use my recipe then ?
How close is it to your local ?
Has anyone tried the Madras version ?
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I will have a go at the Madras one later this week as Madras is normally my favourite curry :D. I will let you know how I get on. I would make one tonight but i had a curry Friday, Sat and Sunday so I better take a day off ;)
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I agree, i will take a day off from eating Curry sometime this month !!! ;D
DARTH........................ :D
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I will be making this 15 Onion base & Vindalloo again over Christmas hols.. so i will post anything new or any alterations.
I will be also making the 100% correct Madras & will also post any findings.
Yours DARTHPHALL..... 8).....
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Done a comparison today & this (99.9%) recipe is staggeringly close to my local Vindalloo, even got the little pieces of Chicken from the water i cooked it in which i put in the Curry !! You know, the first recipe on this thread that has "2 large Ladles of water from cooked chicken" in it.
And i`ve got a really crazy theory about what the smell is that we all love,the lovely savory smell that emanates from most good BIR Curries, something akin to flavor enhancer , but not that if you know what i mean.
As Ive pre-posted i`ll be cooking a full batch over the Christmas holidays & i will put my theory to the test & post my findings & as usuall i will make loads of notes in my Curry log (DARTH "Sad Bastard" PHALL) as i go through the whole cooking process.
;)
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Another thing i must point out.It is very obvious that my local uses very little Oil & after buying just plain Base Gravy the Kd recipe is not used but the one they told me to use,so they were telling the truth :), there is just too much flavor for the bland Kd base to play any part in my locals recipes (although the second phase of the Vindalloo in his book Restaurant Curry Secrets is possible if added to this threads base recipe).
Hope this is of interest to the few that use this recipe. ;)
DARTHPHALL
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One last thing (Sorry ::)), their cooked Chicken is not as good as my quick lo heat method, their Chicken is more of a solid block of meat as opposed to my melt in the mouth method ;D.
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Here is a quick update. ;D.
I made three Curries this weekend as i now suspect the only missing ingredient is a flavor enhancer of some kind....
I`ve tried Maggi Liquid Seasoning (Close !!).
This 99.9% recipe is deffinately the way to go for my quest as i think my local BIR makes a slightly upmarket/individual Vindallo/Tindalloo (the Chef is proud of his recipe) no Viniger & nooooo Lemon juice in my Vindalloo !!!!!!!! >:(.
I also believe them when they told me the recipe for the base.The second stage is bits from them & what ive gleened from books ,experimentation & of course this site.
I`m thinking if it is a flavor enhancer that is missing then a simple spice mix for the second stage is probaly all thats needed.
They do use the water the Chicken is cooked in, but oddly enough only in their Vindalloo/Tindalloo, the bits in it are unmistakable.
Hope this is of interest (is there anyone there ?...No.. well its your loss ;)).
Merry Christmas..... DARTHPHALL..... 8).....
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I would love to try this, trouble is my missus cant eat madras or vindaloo strength curries, it will have to be when just cooking for me ;D
And arent the chef smilies great :) ;) :D ;D >:( :( :o 8) ??? ::) :P :-[ :-X :-\ :-* :'(
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Just lower the Chili powder & you will be surprised how versatile this recipe is.
Yes they are great ;D ;D :D :D :D :P :P ;) ;) WEEEEEEEEEEEEEEEEEEEEEEEEEEE !!
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Hi Darth,
What size pot do you use for this recipe? I've just bought a stock pot from asda to try your recipe, just wondering if it'll fit.....
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Don't worry i do it in two !!
Just mix it all up then split, remember its the second stage were the spices are added thats the important part with the old margin for error comes into it.
I make a 3 bag second stage (see recipe), then by adding the Passata you get enough sauce so small errors are not noticeable.
Please do let me know what you thought of it & how close it is to your local etc..
Seasons Greetings DARTH.
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Darth, Id like to try this, have you tried scaling it down, like to about a third?
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No sorry i havent. :(
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Please follow the updated version for a more easy to follow & better Curry.
http://www.curry-recipes.co.uk/curry/index.php?topic=673.0