Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: suspire on October 10, 2011, 03:41 AM
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Hey guys,
Recently I got the manager at a local favorite curry house to give me an outline of how they make their vindaloo.
Can any of you tell me if this sounds like a recipe you're familiar with?
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Heat oil, add chili powder and paprika
Add Onion curry base
Add Meat
Add lemon juice, vinegar and cilantro
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Here are a couple of shots of what it looked like.
Thanks everyone
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Hi Suspire
Reads like genuine advice, simple Vindaloo, cooked on high heat with plenty of Ghee/Oil.
Adding Salt and Black pepper powder in the tarka, would finish it.
Looks spot on and I like the stoneware too!
cheers Chewy
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Hi Suspire,
That looks really good fella. Do you have a recipe for your onion base gravy? Also, I noticed no mention of a curry masala/mixed powder? Is this correct.
Welcome to the family.
Ray :)
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Nice post and good to see some cooking from across the Atlantic.
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That looks pretty much like what you would expect to get over here. Recipes recommended by Unclefrank should enable you to make something equally as good looking and tasty. Good luck ;D
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Razor - I've got a pot of KD base and was planning on trying it. I was wondering the same thing about the lack of masala, though about adding cumin.
I throw in a bit of salt and pepper for you Chewy.
Hell - I'll look up Unclefrank's recommends
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Turned out pretty well.
Made the following mods KD Chicken Madras/Vindaloo recipe:
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5 Tablespoon of vegetable oil
425ml KD base
1.5 teaspoon Hot chili powder
1 teaspoon Kashmiri chili powder
1 teaspoon Paprika
.5 teaspoon Salt
1 teaspoon Pepper
pinch of ground fenugreek powder
1.5lb chicken (prepped to KD specs)
2 medium potatoes
juice from half a lemon
5 Tablespoon Vinegar
3 Tablespoon Cilantro
Half tomato thinly sliced
Heat the oil in a large, deep frying pan, and add the onion base, and bring to the boil.
Without reducing the heat, add chicken, potatoes, salt, chilli powder, paprika, pepper, fenugreek and continue cooking for about five minutes.
Add Vinegar, half the Cilantro and lemon juice.
Simmer for a further 2-3 minutes. Put in the sliced tomato and half the coriander and cook for another two minutes.
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Pretty happy with it over all but it's still off a bit and I know can be improved.
I'll humbly accept suggestions.
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Hi Suspire,
All looks good. I'm not really into Vindaloo as such but at a glance I would imagine that 5 tbsp of vinegar is going to make it quite tart. I would suggest starting off with say, 1 tbsp and increase on each make until you feel it's there. I would also cut back on the cilantro/coriander a touch, say about 1 tbsp. Coriander always finishes off a curry great but too much can have the opposite effect, in my opinion.
The colour looks great, so the kashmiri chilli powder is doing it's job.
Out of interest, have you ever visited Britain and had a restaurant curry here? I would love to know how you think that they compare.
Ray :)