'Proper' Vindaloo
Discussion
21TonyK said:
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?PurpleMeanie said:
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.
Alas I've already heard from Indian colleagues that it has appeared over there, as has chicken tikka massala !!!It's Rick Stein's India - beef vindaloo here for me:
http://www.munamahdzarfadaaq.com/2013/07/beef-vind...
Recipe kindly re-typed by this blogger.
http://www.munamahdzarfadaaq.com/2013/07/beef-vind...
Recipe kindly re-typed by this blogger.
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?
It should actually be palm vinegar.We do Goa quite often and usually bring some back with us.
That said, white wine vinegar is the closest, but noticeably different from Palm when you try them both together.
Asterix said:
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?
It should actually be palm vinegar.We do Goa quite often and usually bring some back with us.
That said, white wine vinegar is the closest, but noticeably different from Palm when you try them both together.
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