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Old 01-07-2008, 08:13 PM   #1
Orfy
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Default Vindaloo

Walk in to any Indian restaurant in the UK and they will have Curries listed and rated for strength.

A few things to note
.

  • Curry is pretty much a English invented term to encompass Indian spice meals/stew.
  • Most of the curries on the menu will be UK inventions and you'll have great difficulty finding the same dish in India
  • The king of the curries, the Vindaloo is actually a Portuguese dish. Vindaloo means Vinegar and Garlic. It was traditionally a pork dish.
  • The Goans took the dish, added thier own style and it is now an authentic Indian dish used for special occasions.
This is the Orfy version of a classic Indian dish pinched from a renown Indian hotel.

Pictures first. (More to follow)






The recipe.

I'm using Lamb, traditionally you use pork but use what ever you want. Chicken, prawns, beef.

Masala (The mix)

I use dried chillies. The hotness of this dish is set by whether you deseed the chillies or not. I took half the seed out.
Dice and precook the potatoes.


chillies (Rehydrated)
Turmeric.
Cumin Seed
Cloves (20ish)
Peppercorn (20ish)
Garlic (Full Head)
Indian vinegar - Goan Palm Vinegar (If not available use cider vinegar)

Grind all the spices, coarsely mince all the chillies and garlic.
Mix with the vinegar. Mix with the meat and leave a while.

Sauté the onion in ghee (purified butter) do not colour.
Add the meat and colour. Take until the mixture is thickened and just starting to stick to the bottom.
Add water to generously cover the meat and simmer until the meat is tender. At this point add the potatoes and leave on a really low heat until the potatoes fall apart. It can be finished in the oven on a very low heat.

This dish is good to serve from the pan but it is better the next day.

I'll post the finished dish when it's done if I'm not to druck.
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Old 01-07-2008, 08:18 PM   #2
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Mmmm........ I can't see the pics, but DAMN do I love me some good vindaloo....

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Old 01-07-2008, 08:18 PM   #3
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Looks swell, Orf!

I have Madhur Jaffrey's book (my SIL gave it to me) and I have been thinking of making the Vindaloo. I am on a heat binge! I made the traditional Chicken with tomatoes dish this Saturday.

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Old 01-07-2008, 08:47 PM   #4
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Quote:
Originally Posted by Orfy
Walk in to any Indian restaurant in the UK and they will have Curries listed and rated for strength.
Why must you always taunt me, first pubs, now UK Indian restaurants, honestly man, it's just not nice
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Old 01-07-2008, 08:48 PM   #5
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Quote:
Originally Posted by TheJadedDog
Why must you always taunt me, first pubs, now UK Indian restaurants, honestly man, it's just not nice
Yeah seriously. That's why my honeymoon includes a lay-over in London. My mouth is watering...
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Old 01-07-2008, 10:11 PM   #6
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Vindaloo Orfy.

Served with fermented rice cake. (idli) and popadom and a quintessential English Pale ale. (HB of course)

Just missing a pickle but this is for SWMBO and she doesn't like pickles.

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Old 01-07-2008, 10:18 PM   #7
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Looks great as usual, but you are eating it out of a bowl clearly labeled for olives

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Old 01-07-2008, 10:48 PM   #8
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Well, once again you've impressed me (and my husband!) with your culinary vision. Bob said he's amazed that you cook like that all the time- and he's jealous. Good thing you're so far away, I'd be afraid he leave me for you!

That looks fantastic, and we're going to try it at home sometime soon.

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Old 01-07-2008, 10:51 PM   #9
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I'm shocked you didn't work up an AG Cobra or Kingfisher Clone, orfy. Managed two curries in 6 days in the UK - and that was over Xmas with all the associated traditional meals. Woohoo!

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Old 01-07-2008, 10:56 PM   #10
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Orfy how do you think the flavor profile would suit using wild game (venison, duck, pheasant) instead of pork or lamb? Ive got quite a bit of game meat lying around looking for a new creative recipe as such.

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