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Post by mickthecactus on Oct 22, 2007 16:09:58 GMT 1
Anybody want a vindaloo recipe that is utterly delicious and doesn't blow your bits off?
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Post by sweetleaf on Oct 22, 2007 16:11:41 GMT 1
Anybody want a vindaloo recipe that is utterly delicious and doesn't blow your bits off? Yes please.  |
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Post by mickthecactus on Oct 22, 2007 16:15:42 GMT 1
I'll do it tomorrow then.
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Post by Sleepy on Oct 22, 2007 16:18:19 GMT 1
I'll do it tomorrow then. I only eat korma. And have a great recipe for that. |
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Post by mickthecactus on Oct 22, 2007 16:21:09 GMT 1
I'll do it tomorrow then. I only eat korma. And have a great recipe for that. It doesn't have to be hot. Honest. Why only eat korma? there's loads of non hot curry. |
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Post by Sleepy on Oct 22, 2007 16:23:10 GMT 1
I only eat korma. And have a great recipe for that. It doesn't have to be hot. Honest. Why only eat korma? there's loads of non hot curry. I did ahve something other than korma at a balti restaurant a couple of weeks ago. Butb I've forgotten what it is called. It was very nice and I mentioned it at the time. It was chicken and mango. But not a dish name I had heard of before. When I find out I will tell you. I like korma |
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Post by emseypop on Oct 22, 2007 16:29:56 GMT 1
I'm a bit of a korma fan too sleepy, but I went out for a curry on friday and tried (I know i'll spell it wrong ) Lamb rogan josh, very nice it was too.
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Post by mickthecactus on Oct 22, 2007 16:32:10 GMT 1
I'm a bit of a korma fan too sleepy, but I went out for a curry on friday and tried (I know i'll spell it wrong ) Lamb rogan josh, very nice it was too. Spelt perfectly correct Ems. A lovely curry with lost of tomato in it. |
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Post by mickthecactus on Oct 23, 2007 12:45:04 GMT 1
I'm a bit of a korma fan too sleepy, but I went out for a curry on friday and tried (I know i'll spell it wrong ) Lamb rogan josh, very nice it was too. Spelt perfectly correct Ems. A lovely curry with lost of tomato in it. And lots of tomato as well...... |
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Post by mickthecactus on Oct 23, 2007 13:06:56 GMT 1
I'll do it tomorrow then. Vindaloo, vindaloo and we all love vindaloo... The trouble is that Vindaloo has the reputation for being the lads curry after 14 pints of lager but that's only because of the daft amount of chilli in it. Keep that down and it's really delicious. 2 items of machinery that you need - a coffee grinder (invaluable)for the spices and a food processor. This is for 6 and it is for pork but you can use lamb or beef. Grind 4 teaspoons cumin seeds, up to 3 dried red chillies (I only use 1), 1 teaspoon black peppercorns, 1 teaspoon cardamom seeds, a 3" piece of cinammon stick, 1 and a half teaspoons of black mustard seeds and 1 teaspoon fenugreek seeds. Put into a bowl and add 5 tablespoons white wine vinegar a teaspoon of salt and a teaspoon soft brown sugar. Mix well and set aside. Slice 200g onions into fine half rings. put 10 tablspoons vegetable oil into a large deep pan and fry the onions over a medium flame stirring frequently but you must fry them until they are black and crisp! Trust me, this is very important. Remove with a slotted spoon, put into the blender, add 2/3 tablespoons of water and puree. Then add to the spices in the bowl. Mix well. Take 2 lbs of shoulder pork, remove any large lumps of fat and, if necessary cut into 1" cubes. Dry on kitchen towel. Put a 1" cube of ginger peeled and chopped into the blender with 1 small whole head of garlic, cloves peeled. Blend to a smooth paste. Heat the remaining oil again over a nedium high flame, put in the pork cubes, a few at a time to brown them, remove with a slotted spoon and put into a bowl. Put the ginger/garlic paste in, turn the heat down to medium and stir for a few seconds. Add 1 tablespoon ground coriander and half a teaspoon ground turmeric and stir for a few more seconds. Add the meat plus any juices and the vindaloo paste you made earlier (you can actually make that in advance and freeze it). plus 250ml water. Bring to the boil then cover and simmer gently for an hour or until the meat is tender. Stir a few times during this period. Enjoy....... |
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Post by Sleepy on Oct 23, 2007 13:49:36 GMT 1
I'll do it tomorrow then. Vindaloo, vindaloo and we all love vindaloo... The words to that song, as I remember are... Vindaloooo, vindalooo. If you've got a blockage, it will clear it for you. |
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Post by cheerypeabrain on Oct 23, 2007 15:18:45 GMT 1
I think that we need a curry thread Sleepy...I can add madras and tikka recipes...and a few others....you and Mickipoo can go first. ;D
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Post by Sleepy on Oct 23, 2007 15:20:45 GMT 1
I think that we need a curry thread Sleepy...I can add madras and tikka recipes...and a few others....you and Mickipoo can go first. ;D Go for it When you mean 'a curry thread' you are talking about the messageboard, and not some horrible, next day, post curry, bottom experience are you? |
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Post by cheerypeabrain on Oct 23, 2007 15:45:21 GMT 1
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Post by mickthecactus on Oct 23, 2007 16:35:08 GMT 1
I think that we need a curry thread Sleepy...I can add madras and tikka recipes...and a few others....you and Mickipoo can go first. ;D Go for it When you mean 'a curry thread' you are talking about the messageboard, and not some horrible, next day, post curry, bottom experience are you? Oh yuk........ |
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Post by Sleepy on Oct 23, 2007 16:43:41 GMT 1
Go for it When you mean 'a curry thread' you are talking about the messageboard, and not some horrible, next day, post curry, bottom experience are you? Oh yuk........ Between you and me Mick, that's what I thought too! |
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