Curry Recipes Online

British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Vindaloo => Topic started by: Curry King on January 05, 2005, 04:18 PM

Title: Favorite Recipes at the moment - Vindaloo
Post by: Curry King on January 05, 2005, 04:18 PM

I thought I would post the recipe for my current favorite, a Vindaloo!

I agree with the idea that its not about strict recipe following more a case of practice and trial and error, ive adapted this to how I like it from various different recipes.

Ingedients:
Precooked Meat or Veg
1\2 tsp salt
4 or 5 tsp chilli powder (More if you want it)
Fresh chillis (optional)
tsp or so of ginger garlic paste or tsp of garlic powder *
1 tbls of finely chopped onion
1 to 2 tsp curry powder Mix **
3 or 4 tbls Blended tinned tomatoes
Pinch of methi leaves
Generous amount of chopped fresh corriander
8 to 10 tbls of curry gravey (depends on thickness etc...)
4 tbls Oil

Method:
Stir constantly through out with a metal spoon
Finely chop the fresh chillis and onion, I prefer to chop them to almost pulp as I don't like the chillis whole :)
Heat the oil and stir fry the chillis and onions for a couple of mins
Add 2-3 tbls of gravey and fry on a medium to high heat for a couple of mins, i really blast it here which
causes it to flame up at the sides!? :o
Add the spice mix, chilli powder, salt and methi leaves and cook on for another minute
Add the meat or veg and cook for another minute
Add the rest of the gravey and cook for another minute or 2
Add the blended tomatoes and the chopped corriander and cook on for 3 or 4 mins or untill cooked through
Serve and sprinkle some more fresh corriander on top if you wish

* Before you cook it you can stir fry a tsp or so of garlic\ginger puree until brown before adding the onion and chilli, this does add to the taste but I found to begin with I received varied results using this method, this is trial and error I think to get it just right.? I sometimes sprinkle in a tsp of garlic powder towards the end instead and it still tastes great.
** You could use any of the one's posted around recently but I prefer Pete's one (2 coriander/ 1 cumin/2 paprika/2 turmeric/ ? curry powder)

If like me you get a bit over excited with the chillis\chilli powder you can splash in some lemon juice to tone it down a bit :)

This curry,? if it comes out well is very similar to a vindaloo a local restaurant serves up near me, creamy, tomatoey, nice and hot with lots of fresh corriander,? my favorite at the mo :)? ?
It also improves if left for a few hours before eating, I tend to leave mine in a cold oven as opposed to the fridge as it seems to go a bit to stodgy.

Enjoy
cK

P.S Thanks to Pete for the gravey recipe and the spice mix, also the garlic\ginger puree idea? ;)

Some pictures can be seen here as the attachment no longer seems to work:
http://www.curry-recipes.co.uk/curry/index.php?topic=890.0

Title: Re: Favorite Recipes at the moment - Vindaloo
Post by: Curry King on January 11, 2005, 09:45 PM

I thought I would post a picture of the this curry I made tonight as this forum allows it, mmmm good enuf to eat and I will tommorow night  ;D

I made this to the exact recipe posted and it tastes fantastic!!

Title: Re: Favorite Recipes at the moment - Vindaloo
Post by: Muttley on January 12, 2005, 10:26 AM

That looks superb (although, it could probably do with some more chilli :D ).

Are you a professional food photographer?

It's generally reckoned to be one of the most difficult branches of photography (photographing wet/hot food), and yet I can almost taste your photo.

Title: Re: Favorite Recipes at the moment - Vindaloo
Post by: Curry King on January 12, 2005, 10:46 AM

lol, Theres plenty of chilli in there, I like to chop my chillis up to mush so you can't see them, there's a healthy does of xtra hot chilli powder in there as well? :o

Quote from: Muttley on January 12, 2005, 10:26 AM

Are you a professional food photographer?? It's generally reckoned to be one of the most difficult branches of photography (photographing wet/hot food), and yet I can almost taste your photo.

To be honest thats my first real attempt at taking pictures of my currys!!? I thought I would have a go as I know how I like to see what the finished recipe should look like before I try one.? Il stick some more up as I make em as well, be interesting to see some pics from others as well if poeple have cameras.

Cheers
cK

Title: Re: Favorite Recipes at the moment - Vindaloo
Post by: Mark J on January 12, 2005, 02:14 PM

Thats a superb picture CK, my mouth is drooling! Im gonna give that recipe a go

Title: Re: Favorite Recipes at the moment - Vindaloo
Post by: curryqueen on January 12, 2005, 03:35 PM

Hi ck,  How about adding some potatoes that have been pre-cooked to your vindaloo - or don't you like them in it?

Title: Re: Favorite Recipes at the moment - Vindaloo
Post by: Curry King on January 12, 2005, 04:43 PM

Quote from: Mark J on January 12, 2005, 02:14 PM

Thats a superb picture CK, my mouth is drooling! Im gonna give that recipe a go

Thanks Mark, I hope you like it if you get round to making it? :)

Quote from: curryqueen on January 12, 2005, 03:35 PM

Hi ck, How about adding some potatoes that have been pre-cooked to your vindaloo - or don't you like them in it?

I do put them in sometimes usualy if I don't have enough chicken, Im not overly fussed about them though

cK

Title: Re: Favorite Recipes at the moment - Vindaloo
Post by: scribes on January 14, 2005, 08:50 PM

it looks very good, but the best ones I have had all have a "hot and sour" flavour, which try as I might, cannot find what
this is. And it is NOT vinegar !  It doesn't seem to be over-done with coriander either.

Title: Re: Favorite Recipes at the moment - Vindaloo
Post by: tonyh on January 14, 2005, 09:49 PM

Hi Scribes
                 might it be amchoor (mango powder) this gives a sour taste to curries.

      Cheers Tony

Title: Re: Favorite Recipes at the moment - Vindaloo
Post by: Curry King on January 19, 2005, 04:58 PM

Quote from: scribes on January 14, 2005, 08:50 PM

it looks very good, but the best ones I have had all have a "hot and sour" flavour, which try as I might, cannot find what
this is. And it is NOT vinegar ! It doesn't seem to be over-done with coriander either.

Im not to sure there most of the Vindaloo's I eat tend to be almost sweet tasting? ???? I don't think its sugar just a natural sweetness that comes out in the cooking process.? If anyone else has a good recipe for a vindaloo please post as im always willing to try something new.

Cheers
cK

Title: Re: Favorite Recipes at the moment - Vindaloo
Post by: tempest63 on January 20, 2005, 01:48 PM

Quote from: scribes on January 14, 2005, 08:50 PM

it looks very good, but the best ones I have had all have a "hot and sour" flavour, which try as I might, cannot find what
this is. And it is NOT vinegar !? It doesn't seem to be over-done with coriander either.

Tamarind perhaps

Title: Re: Favorite Recipes at the moment - Vindaloo
Post by: tempest63 on January 20, 2005, 02:10 PM

Quote

Tamarind perhaps

Quote

From http://www.uppercrustindia.com/10crust/ten/rec2.htm

Camellia Panjabis Goan Pork Vindaloo

Goan Pork Vindaloo
Goa
Vindaloo is a dish made by descendants of, or those who lived in areas dominated by, the Portuguese. It is primarily made with chillies, garam masalam, garlic and vinegar. The word vindaloo comes from a combination of vin for vinegar and aloo from albo, which is Portuguese for garlic. The chillies were introduced into Goa by the Portuguese, and the garam masala spices were those traded in the sixteenth and seventeenth centuries. This is one of the best vindaloo recipes. You can make it as hot as you want. Phil Mendes from Goa whose recipe it is, likes her food spicy but not searing hot and therefore she de-seeds the red chillies. Vindaloo in Goa was and is traditionally made with pork. But you can also make it with mutton. Best with boiled rice. Serves 5-6


Ingredients:

15-20 whole red chillies (preferably Kashmiri type) or 3-1/2 tsps red chilli powder
1 tsp cumin seeds
6 cloves
2-inch cinnamon stick
10 peppercorns
1-4 star anise
1 tsp poppy seeds
2 x 1/4-inch piece of ginger
6 plump garlic cloves
1 tbsp tamarind pulp
4 tsps Goa or Parsee vinegar
1/3 cup oil
3 medium onions, finely chopped
750 gm pork or mutton, cubed salt
1/2 tsp jaggery to taste
15 curry leaves

Procedure:
Soak the chillies in a little water to soften. Then grind all the spices including the chillies, ginger, garlic and tamarind with the vinegar to make a smooth paste. Rub a little of the spice mixture on to the meat and marinate for 1 hour. Heat the oil in a cooking pot and fry the onions for about 15 minutes until brown. Add the spice paste and fry for a further 5 minutes, stirring continuously and adding 2 tbsps water if neccessary. Add the meat and saute in the spice mixture for 5 minutes. Add 4 cups water and salt to taste and cook over a low heat until tender. Stir in the curry leaves and simmer for 3-4 minutes; the vindaloo is now ready to serve. The vinegar and oil in the dish act as preservatives and it freezes extremely well. It can also keep in the refrigerator for 2 days and will in fact be better the day after cooking. You can also make just the spice paste in large batches and freeze it, using small amounts as and when required.This dish is equally good using beef.

Title: Re: Favorite Recipes at the moment - Vindaloo
Post by: Yousef on January 24, 2005, 02:35 PM

Good work Curry king, i hope everyone starts to post pictures of their creations....would be good to see what peeps are coming up with.

Admin

Title: Re: Favorite Recipes at the moment - Vindaloo
Post by: Curry King on January 25, 2005, 02:14 PM

Thanks,

Ive got a couple of pics of some chicken tikka I made at the weekend to put up later, but I will stick them in a different thread.

Maybe as an idea we have a picture group just for posting pictures of currys etc.. ?

cK

Title: Re: Favorite Recipes at the moment - Vindaloo
Post by: Curry King on February 18, 2005, 11:18 PM

Heres another one I made this time im using the trusty gravy but with added cashew nuts, carrots and potatoes

A differnet taste from the standard, sweeter and darker in colour, very nice though? 8)

Title: Re: Favorite Recipes at the moment - Vindaloo
Post by: napole0n on March 06, 2005, 03:16 PM

Quote from: Curry King on February 18, 2005, 11:18 PM

Heres another one I made this time im using the trusty gravy but with added cashew nuts, carrots and potatoes

A differnet taste from the standard, sweeter and darker in colour, very nice though? 8)

The above Vindaloo looks really good.
Are you as pleased with your home results as you are with ones you buy, now?
It looks brilliant, I can almost smell the aroma.

Title: Re: Favorite Recipes at the moment - Vindaloo
Post by: Curry King on March 06, 2005, 03:44 PM

Quote

Are you as pleased with your home results as you are with ones you buy, now?

Quote

Yeah I still make the occasional duff one but most of the time I think my home made currys are easily as good as restaurant currys.

Title: Re: Favorite Recipes at the moment - Vindaloo
Post by: vindaloo on January 14, 2007, 09:37 PM

Hi Curry King,

I only had enough chicken for one (generous!) portion so I thought I'd give this a blast this afternoon. All I can say is..."Wow!"  TBH, I did deviate a little, I had to use fresh tomatoes as I didn't have tinned and i lobbed in the full onion ;) I also chucked in a potato :-X

As for the curry powder, I'm in the process of using up the remainder of the Pat Chapman batch I made, so i'll be trying out other versions in the near future. This turned out a little thicker than I'm used to, but I'm putting tha down to my deviations. I took a few photos whilst cooking it, but then i ate it before i could take any pictures of it on my plate!! ;D ;D ;D You should be able to click on the pictures for a larger view. This is a VERY good recipe for cooking in small (1 or 2) portions. I will definitaley be using this again  ;D I'm so happy!!!

(http://i4.photobucket.com/albums/y110/aviator284/ruby%20murry/th_IMGP2394.jpg) (http://i4.photobucket.com/albums/y110/aviator284/ruby%20murry/IMGP2394.jpg)
Heating the oil

(http://i4.photobucket.com/albums/y110/aviator284/ruby%20murry/th_IMGP2395.jpg) (http://i4.photobucket.com/albums/y110/aviator284/ruby%20murry/IMGP2395.jpg)
Tsp (!!) of onion & 5 fresh green chillis

(http://i4.photobucket.com/albums/y110/aviator284/ruby%20murry/th_IMGP2396.jpg) (http://i4.photobucket.com/albums/y110/aviator284/ruby%20murry/IMGP2396.jpg)
Add a couple of spoons of curry base

(http://i4.photobucket.com/albums/y110/aviator284/ruby%20murry/th_IMGP2397.jpg) (http://i4.photobucket.com/albums/y110/aviator284/ruby%20murry/IMGP2397.jpg)
Erm..!?

(http://i4.photobucket.com/albums/y110/aviator284/ruby%20murry/th_IMGP2398.jpg) (http://i4.photobucket.com/albums/y110/aviator284/ruby%20murry/IMGP2398.jpg)
5 tsp X H Chilli, 2 tsp Pat C curry masala (powder) and ginger

(http://i4.photobucket.com/albums/y110/aviator284/ruby%20murry/th_IMGP2399.jpg) (http://i4.photobucket.com/albums/y110/aviator284/ruby%20murry/IMGP2399.jpg)
Chicken and potato lobbed in

(http://i4.photobucket.com/albums/y110/aviator284/ruby%20murry/th_IMGP2400.jpg) (http://i4.photobucket.com/albums/y110/aviator284/ruby%20murry/IMGP2400.jpg)
The rest of the bag of curry base goes in with the tomatoes (wrong type last night!)

(http://i4.photobucket.com/albums/y110/aviator284/ruby%20murry/th_IMGP2401.jpg) (http://i4.photobucket.com/albums/y110/aviator284/ruby%20murry/IMGP2401.jpg)
A big bunch of chopped fresh dhania goes in...'mmmm' :-*

(http://i4.photobucket.com/albums/y110/aviator284/ruby%20murry/th_IMGP2402.jpg) (http://i4.photobucket.com/albums/y110/aviator284/ruby%20murry/IMGP2402.jpg)
A close up!!

Title: Re: Favorite Recipes at the moment - Vindaloo
Post by: Yellow Fingers on January 14, 2007, 10:45 PM

Nice work vindaloo. A model example of the cooking process if ever I saw one. Where was your base sauce hiding, and which one did you use?

YF

Title: Re: Favorite Recipes at the moment - Vindaloo
Post by: Curry King on January 15, 2007, 12:51 PM

Hi Vindaloo that looks pretty impressive how did it compare to your local?

Yeah the sauce does look a little thick, I usualy find that it happens if base sauce doesn't have enough water in it or it's not been fully heated through before adding to the final curry. 


cK

Title: Re: Favorite Recipes at the moment - Vindaloo
Post by: spicysarsy on January 15, 2007, 03:46 PM

;D ;D This dish certainly looks the biz Curry King, lovely deep colour, well done. Paul  :D

Title: Re: Favorite Recipes at the moment - Vindaloo
Post by: vindaloo on January 15, 2007, 07:59 PM

Hi all,
The base was actually Darth P's 'ultimate' as this was what was in my freezer (2 bags left... ;D

I've just been Asda and bought more chicken and made more for work tomorrow! I got the tomatoes as well this time. With the gravy quite a bit thinner, it looks superb.If you could let me know what base to try next time, that would be great ;)

As it is though, it really is a very, very good curry :-* :-*

The beauty of this is you (I !) can learn it in 5 minutes and am able to cook this without any recipe in front of me! (very impressive if you  have a visitor standing in the kitchen watching). This tastes restaraunt style big time!

Title: Re: Favorite Recipes at the moment - Vindaloo
Post by: vindaloo on January 15, 2007, 08:17 PM

I've just tarted up the posting with pictures..They've all got names on photobucket & i thought they'd get transfered! :-X...Obviously not!!!

Title: Re: Favorite Recipes at the moment - Vindaloo
Post by: Curry King on January 16, 2007, 10:33 AM

Hi Vindaloo,

Any basic gravy\sauce should do, this is the one I still go back to:

http://www.curry-recipes.co.uk/curry/index.php/topic,179.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,179.0.html)

Quick, easy and can be used for any curry.

ck

Title: Re: Favorite Recipes at the moment - Vindaloo
Post by: adriandavidb on June 21, 2008, 05:31 PM

Old thread this, but I'll try ....

I only read this today, I've make a lot of madras/vindaloo BIR style cuury.

I'd been racking my brains for ages trying to get the correct sour taste.. I'd tried lemon juice, lime juice, cider vinigar, tamaring puree; non gave the correct flavour.

Before reading this (honest) I tried a few tbs of the juice from tinned plum tomartos, and found it gave pretty much exactly the flavour I was trying to achieve!!

So you can immagine how happy I was to have this coroborated by an independant curry fiend!

In my opinion your 3 or tbs of pureed tinned toms is spot on!!!

Title: Re: Favorite Recipes at the moment - Vindaloo
Post by: TwoBadMice on July 07, 2008, 10:42 PM

Tried this tonight and it was superb

Really Nice

Will post a picture in nect few days

Cheers for that

Title: Re: Favorite Recipes at the moment - Vindaloo
Post by: Curry King on July 08, 2008, 08:48 AM

Quote from: TwoBadMice on July 07, 2008, 10:42 PM

Tried this tonight and it was superb

Really Nice

Will post a picture in nect few days

Cheers for that

Nice once, a picture would be great, my pic from the beginning of the thread seems to have dissapeared  ???