CURRY

[MirrorProfiles]

Hopefully a cool thread to share some recipes.

I always found vindaloo to be a bit of a joke and never ordered it in a restaurant. It wasn't until I tried cooking it myself that I came to realise it is in fact the best curry you can make. It originates from Goa rather than India - Goa had some Portuguese influence on their food, so it uses ingredients you don't typically find in Indian food (like mustard powder and wine vinegar).

I tend to do a kind of hybrid recipe based on mood between these:

Chicken Vindaloo Recipe

Chicken vindaloo is a fiery Indian curry known for its spicy and tangy flavor combination, very easy to make and adjust the heat to your own preference.

www.chilipeppermadness.com

Chicken Vindaloo Recipe - Swasthi's Recipes

Chicken vindaloo is a delicious, spicy & flavorful Portuguese Influenced Indian dish made by cooking chicken in vindaloo spice paste

www.indianhealthyrecipes.com

How to cook the perfect vindaloo | Felicity Cloake

The perfect… Vindaloo is a tangy Goan dish with sweet spices, not the familiar British chilli-eating contest. If you want the real version, here’s how to make it

www.theguardian.com

I also don't tend to go too nuts on the chili - it definitely needs a good kick but there is so much flavour that I hate spoiling it by going too hot.

Also a massive fan of cooking Dhania, its a coriander based curry but its not an overwhelming taste of coriander like you might expect.

Some general advice:

- cook the onions as long as you can possibly have the patience for, low and slow. If you drink booze, having a beer or 2 helps pass the time. If you are cooking with others, just take turns poking them around the pan a bit.
- if you can be bothered toasted and grind your spices/aromatics rather than buying preground stuff.

 

[Orvillain]

I just had a fookin' LOOSH Lamb Bhuna from my local. It were right cheeky.

 

[Achilles]

This is a chicken Vindaloo I made a couple years ago. Need to make another one!

 

[jellodog]

This is a chicken Vindaloo I made a couple years ago. Need to make another one!

Where is the sauce, sir!?

 

[norminal]

Butter Chicken. I can post my recipe if anyone’s interested.

 

[fretworn]

 

[Achilles]

Where is the sauce, sir!?

I don't remember why but the recipe was super light on the base sauce. It was basically a meat only thing. The spices were all the same.

 

[Achilles]

I can post my recipe if anyone’s interested.

Absolutely interested! Thank you.

 

[norminal]

Absolutely interested! Thank you.

It’s in my head, so I’ll just need to type it out. I use pre-ground garam masala because “ain’t nobody got time for that.”

 

[jellodog]

It’s in my head, so I’ll just need to type it out. I use pre-ground garam masala because “ain’t nobody got time for that.”

I'm the same. I make a Karahi Chicken curry quite regularly. I mix all the other spices from scratch _except_ the garam masala for the reason you just stated!

 

[Stone]

God Dammit .... now you made me crave Butter Chicken

 

[spawnofthesith]

I love me some currys

 

[MirrorProfiles]

good to see my faith restored in this forum with this thread finally coming alive.

I’ve made a few curries that seem like they’re going to be totally dry, and it’ll say “add one small tomato” which no way seems enough and all of a sudden there’s a perfectly thick sauce out of nowhere. IMO the best curries go pretty light on tomatoes.

Has anyone made their own parathas before? I’ve found a few Sri Lankan restaurants locally who make the BEST ones fresh, whenever I order one in an indian restaurant they just reheat some frozen one and it’s like eating a rubbery oven glove. When they’re done fresh, it’s almost like a crossaint texture, like in between flakey and strandy. Incredible for scooping up some curry with

would love to be able to replicate it but I’m useless with bread and haven’t tried it….(side note of Kothu Roti is the most awesome spicy comfort food, well worth hunting down if you can).

 

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