'Proper' Vindaloo
Discussion
10 Pence Short said:
A traditional one is pretty vinegary (it used to be made from old meat that'd been preserved using vinegar). Madhur Jaffrey does some good vidaloo recepies.
I got one of Madhur Jaffrey's books for Xmas a long time ago.It has a nice recipe for authentic Goan vindaloo, describing it as a hot and sour pork stew made with a base of onions. Interestingly, the only thing controlling the heat is the number of chillis you put in, so I halved the quantity given in the recipe and made myself a nice mild one. I don't like excessively hot food.
Most tasty.
Yep, they are traditionally vinegary over there, not like the crap you get over here. My other half's mum owns a traditional Goan resturant so im spoilt for choice when i go over. vindaloo does seem to be a lot of pork based tho ova there tho..
Worth going there just for the food! lush!!
Try these next time you go over, nice and spicy but based on a similar vindaloo type massala but different taste:
Xacuti (Goan)
Rachaedo (Goan)
Kohlapuri (N India) HOT!
Worth going there just for the food! lush!!
Try these next time you go over, nice and spicy but based on a similar vindaloo type massala but different taste:
Xacuti (Goan)
Rachaedo (Goan)
Kohlapuri (N India) HOT!
Cheers chaps/chappesses
I'll look in to Madhur Jaffrey so to speak if that's worth a crack. An Indian we spoke to over there said to cook the curry for your 'mildest-eating' diner, remove their portion, then add more chillis for those who like a stronger flavour.
'Proper' vindaloo is meant to be Pork so I believe - and I was surprised to find out that it was actually a Portugese dish taken to Goa and then adapted!
I'll look in to Madhur Jaffrey so to speak if that's worth a crack. An Indian we spoke to over there said to cook the curry for your 'mildest-eating' diner, remove their portion, then add more chillis for those who like a stronger flavour.
'Proper' vindaloo is meant to be Pork so I believe - and I was surprised to find out that it was actually a Portugese dish taken to Goa and then adapted!
I've never had a 'fail' following any of Madhur Jaffrey's recipes: http://uktv.co.uk/food/recipe/aid/654410
craigjm said:
Anyone got a recipe for proper pork vindaloo? all the ones I've seen online seem to disagree on whether it is white or red wine vinegar. I always thought it was red?
In theory it was red wine used to wash the black pepper (used to pickle/preserve) from the pork prior to adding garlic and local ingredients (ginger, turmeric, cumin). As this was after a long sea voyage it almost certainly had become vinaegar.dapprman said:
In theory it was red wine used to wash the black pepper (used to pickle/preserve) from the pork prior to adding garlic and local ingredients (ginger, turmeric, cumin). As this was after a long sea voyage it almost certainly had become vinaegar.
Yeah I thought so and that's how it's appeared whenever I have eaten it there. Makes me suspicious of recipes with white wine or cider vinegar and potatoes!! The Portuguese had been in India for at least 200 years before the potato arrived !
I do wonder though...whether we will see the British version appear back in India at any time. Following the same path as the "Pizza effect" in Italy, where dishes made popular abroad have been re-encultured into the original country.
I do wonder though...whether we will see the British version appear back in India at any time. Following the same path as the "Pizza effect" in Italy, where dishes made popular abroad have been re-encultured into the original country.
StangGT said:
Ever substituted the pork for chicken? I'm assuming you end up with semi-cured/cooked chicken which is tough and stringy after cooking?Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff