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vindaloo?

j
jquirke Jan 5, 2005 02:49 PM

In an attempt to spice things up this year, I am going to try my hand at making vindaloo. Does anyone have a recipe? The hotter the better!

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  1. v
    Val RE: jquirke Jan 5, 2005 03:26 PM

    Here's a link to Madhur Jaffrey's Vindaloo recipe...I just received one of her cookbooks for Christmas (oh, happy day!) and am dying to try that recipe too!

    Link: http://www.recipesource.com/ethnic/as...

    9 Replies
    1. re: Val
      p
      Phil RE: Val Jan 5, 2005 07:21 PM

      Strange, that! I know enough of Madhur Jaffrey's reputation not to ridicule the recipe, but that's the first time I've seen coconut milk in a vindaloo recipe. I stand to be corrected. However, it's never been in any vindaloo I've had in any Indian restaurant, either. Any opinions on this?

      1. re: Phil
        k
        Kirk RE: Phil Jan 5, 2005 09:19 PM

        My opinion is that Simon's recipe will yield a far better vindaloo than the one attributed to Madhur.

        1. re: Kirk
          k
          Kirk RE: Kirk Jan 5, 2005 09:28 PM

          Madhur Jaffrey's recipe for "Goan-style Hot and Sour Pork -- Vindaloo" in "Madhur Jaffrey's Indian Cooking" is completely different from the one linked above. In fact, it is very similar Simon Majumdar's.

          I have seen vindaloo recipes calling for coconut vinegar, to be sure, but not coconut milk.

          1. re: Kirk
            s
            Simon Majumdar RE: Kirk Jan 6, 2005 12:04 AM

            I have not seen a recipe with coconut milk before, but that is not to say that there are not versions of it with milk. I think, however, that adding coconut milk would mute the essential sour fieryness of the dish.

            If I understand correctly, the word derives from the portugese words Vinho ( for wine or, in this case Vinegar) and Alho ( Garlic )

            Kirk is right, in Goa, they would use Palm vinegar. I have not seen that in London. I am told cider vinegar is pretty close, but usually find white wine vinegar works well.

            My recipe has mutated from one I saw on TV in the late 80's. It may well have been MJ's, but I seem to have it in my mind that it was from a programme with Ismael Merchant ( of Merchant Ivory fame )

            In any case, I don't make this as often as I used to, but the recipe is pretty foolproof when I do

            worth a try

            S

            1. re: Kirk
              z
              zim RE: Kirk Jan 7, 2005 08:05 AM

              The recipe in flavors of India, where she goes around and collects recipes from cooks from Indian regions is completely different (then again that one is not really hers).

              anyway, here's another very good recipe from Camellia panjabi from the book Great curries of India - where she went around and collected recipes from various regions. As a bonus the page has a number of her other recipes. I can tell from personal experience that her recipe for kashmiri shalgam gosht is very close to those actually used in kashmir

              It's from an indian food magazine known as "Upper Crust India"

              Link: http://www.uppercrustindia.com/10crus...

              1. re: zim
                k
                Kirk RE: zim Jan 7, 2005 09:58 AM

                15 - 20 red chillis ... now we're taking Vindaloo!!! And still no coconut milk, correct?

                Thanks for the link, Zim. I plan to become a regular reader of uppercrustindia.com

          2. re: Phil
            c
            cornflower RE: Phil Jan 5, 2005 10:22 PM

            Although coconut milk is used a lot in Goan cooking I don't think it's normally a part of vindaloo.

            The link below has two vindaloo recipes. The second one comes from Madhur Jaffrey and does not include coconut milk.

            Link: http://www.funhouse.com/jfw/dinner/vi...

            1. re: Phil
              c
              cornflower RE: Phil Jan 5, 2005 10:26 PM

              Although coconut milk is used a lot in Goan cooking I don't think it's normally a part of vindaloo.

              The link below has two vindaloo recipes. The second one comes from Madhur Jaffrey and does not include coconut milk.

              Link: http://www.funhouse.com/jfw/dinner/vi...

              1. re: cornflower
                v
                Val RE: cornflower Jan 6, 2005 05:35 AM

                You all are right about the coconut milk! When I arrived home from work last night, I checked the new cookbook I just received ("From Curries to Kebabs") and NO coconut milk is used in Jaffrey's vindaloo...hmmm...I think someone tampered with that recipe from that website...many apologies!

          3. s
            Simon Majumdar RE: jquirke Jan 5, 2005 03:38 PM

            My recipe

            VINDALOO

            You can use Lamb, Pork, Chicken even seafood but make sure you change the cooking times

            If you use seafood, cook the sauce separately and then add the shellfish

            INGREDIENTS

            2 lbs cubed pork shoulder

            1 x onion chopped
            2in ginger peeled and chopped
            5 cloves garlic peeled and chopped
            5 red chilles
            1/2 cup vinegar ( white wine or rice )
            2 pints water

            MASALA ( if you don't want to grind use pre ground spices )
            Use about 1tspn of each

            corriander seeds
            Cumin seeds
            Cloves ( about 5)
            Fennel seeds
            ground turmeric
            cassia bark or cinnamon stick
            Chilli powder
            Onion seed
            green cardamon
            Fennugreek.
            Ground ginger

            toast the spices in a dry pan and grind to a fine powder ( or mix the pre ground )

            Blend the ginger and garlic and chillies ( seeds in ) to a paste in a blender

            Sprinkle two tablespoons of masala and the vinegar over the pork and massage into the meat well. Leave covered for at least two hours

            In a pan, melt butter ( or preferably ghee) with a little oil and sweat the onion and the ginger garlic paste. When the onion has softened and taken some colour add another two TEASPOONS of the masala and cook until the spices lose their rawness. Add the meat and stir well until the spices and vinegar of the marinade are cooked off

            Add 1 pint of water and stir well. Cook gently until the water reduces by half then add more ater and repeat the cooking until the sauce is almost dry.

            The end result should be a thick unctuous sour spicy sauce with tender melting meat

            3 Replies
            1. re: Simon Majumdar
              s
              swingline RE: Simon Majumdar Jan 6, 2005 11:39 AM

              Thanks for the recipe, but I've never heard of onion seed and a google search brings up a number of answers. Do you have another name for onion seed?

              1. re: swingline
                s
                Simon Majumdar RE: swingline Jan 6, 2005 01:24 PM

                It's called "onion seed" but is also known ( in Indian stores ) as Kalonji and is properly known as Nigella seed

                Hope that helps

                S

                1. re: Simon Majumdar
                  b
                  bothrops_asper RE: Simon Majumdar Jan 6, 2005 01:44 PM

                  also known as charnushka...and is great on bagels...

            2. j
              jquirke RE: jquirke Jan 5, 2005 03:44 PM

              thank you both! these sound wonderful!!

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