????️????️????️????️ VINDALOO - You're Doing Something Wrong!! The Real Restaurant Style Exposed!!
A New Year begins with a bang as Al kicks the year off with a simple and easy banger of a curry. Vindaloo in 30 minutes, BIR restaurant style. Anyone can do this, literally anyone.
Go shopping, get the ingredients and follow this tutorial to be making the most amazing BIR ( British Indian Restaurant) curries ever!!
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Ingredients List
Chicken Vindaloo in 30 Minutes
Chicken Vindaloo for 4 in 30 Mins
1kg Chicken Thighs. Boneless Skinless Thighs or Breast.
600g Onions
3 Tbsp Garlic/Ginger
2 Tbsp curry powder
1 Tbsp Garam Masala
1 Tsp Turmeric
1 Tsp Ground black pepper
1/2 Tbsp Tandoori Masala Powder
1 Star Anise
1 Tsp Salt ( To Taste)
Small Piece Cinnamon stick
2.5 Tbsp Mango Chutney
1 Tbsp Tamarind sauce
6 Tbsp Tomato Puree mix with water
1 Tbsp Hot Chilli Powder
1/2 Tsp naga pickle
1.5 Tbsp Bright Red Kashmiri chilli powder
1 tsp Kasoori Methi
3 Tbsp Lemon Juice
Splash Worcester Sauce (Optional)
1 Medium Potato
*Splash of White or Malt Vinegar
(Optional as i know loads that don't like the sharp taste)
500ml Boiling Water
Coriander to Garnish
Slice of Lemon
Safflower to Garnish
#30minutemeals #vindaloo #Alskitchen
VINDALOO - THE KING OF CURRIES - Steven Heap
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Wok & Spice: The Art of Indo-Chinese Cooking
The Ultimate British Indian Restaurant Cookery Guide
Vegan Mezze: 50 Recipes Celebrating Eastern Mediterranean Hospitality
Mughlai Cuisine: Tales & Recipes from the Royal Indian Kitchens
Savouring Tradition: A Journey into Classic Indian Cookery
A Culinary Passage Through India: A Recipe From Every Region in India
KETO: Fuel Up & Slim Down: Easy & Delicious Low Carb Recipes
Authentic South Indian Cuisine
British Indian Restaurant Food At Home: It's Easy When You Know How
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Vindaloo Spice Mix
This Goan-inspired spice blend adds just the right amount of heat while bringing out the flavors from the freshly roasted and ground spices. This is a simple blend using basic whole spices to get the bold flavors of Vindaloo.
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Naga Chicken Vindaloo (Base Free / From Scratch)
Made from scratch this hot, spicy dishes fantastic flavours come from the heavy use of vinegar, garlic and chilli spices. A hugely popular Indian dish
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## HEAT
The heat in this dish comes from the chilli powder and green fresh chillies. Kashmiri chillies are normally mild and used more for colour but check the label first as some are sold as hot. If you fancy a vindaloo but hate heat simply leave out some of the green chillies and chilli powder.
3-4 tsp chilli (very hot)(vindaloo heat)
2 tsp chilli (hot)(madras heat)
1 tsp chilli (mild)(pathia heat)
Mr Naga
Twin Pack
## INGREDIENTS
3-4 tablespoons of oil
1 small red/white onion (100g) (chopped finely)
1 star anise
1 bay leaf
1 tablespoon of garlic and ginger paste
4 dried Kashmiri chillies
2 green chillies, sliced
1 tablespoon of Kashmiri chilli powder
3-4 teaspoons of hot chilli powder (* see heat notes)
1 tablespoon of mix powder or curry powder
3/4 teaspoon of coriander powder
3/4 teaspoon of cumin powder
1/2 teaspoon of fennel seeds
1/2 teaspoon of turmeric powder
1/2 teaspoon of salt
1/4 teaspoon of black pepper powder
3 cardamom pods, seeds only
2.5 tablespoons of tomato paste mixed with 7 tablespoon water
250ml hot water
1/4 cup of fresh/chopped coriander
6-8 pieces meat, vegetables, paneer or tofu
1/2 tomato (sliced)
1 teaspoon of sugar
1 tablespoon of vinegar
1/4 teaspoon of garam masala powder
1/4 teaspoon of dry fenugreek leaves / kasoori methi
1/2 teaspoon Mr Naga pickle (optional)
## METHOD
1. add the oil to a pan on a low-medium heat and add in the star anise, bay leaf and Kashmiri chillies, fry for 30-60 seconds stirring occasionally until they become aromatic and bubbles start to form around the hard spices
2. add in the onion, stir through and fry gently for a few minutes until they begins to soften
3. stir the garlic and ginger paste and stir continuously for around 30 seconds
4. add the Kashmiri chilli powder, salt, pepper, mix powder, coriander powder, fennel seeds, chilli powder according to taste, cardamom seeds, cumin powder and turmeric. Mix in well to form a paste adding a small amount of water at any time if required to keep the paste loose.
5. mix through and allow to fry gently for a minute or two to release all the flavours and cook the spices. Add a little hot water if it's looking dry, it's fine to add some at any time when needed. Remember you're looking to gently fry the spices, not burn them. If you ever have gritty or grainy curries it’s most likely that you are not cooking out your spices for long enough at this stage
6. once the oil in the spices separates turn up the heat to medium and add in the watered-down tomato paste and mix thoroughly. Allow to cook out the bitterness for 30-60seconds seconds
7. add in the hot water and mix well. stir every couple of minutes until reduced by half
8. sprinkle over the fresh coriander and the chopped green chillies and allow to reduce for a further couple of minutes. There is no need to stir unless it looks like it's about to burn
9. remove the bay leaf and star anise, stir well then add your choice of protein, tomato slices and sugar. Stir through well ensuring the meat is covered in sauce to prevent drying out. Reduce for a couple of minutes
10. tip over the vinegar and garam masala and sprinkle over the dry fenugreek leaves crushing them between your fingers to release the flavours. Stir through well and allow to reduce again for a couple of minutes
11. to give it a little extra kick add in some Naga pickle, stir through and allow to reduce to your desired consistency without stirring unless the sauce looks like it's about to burn. When the oil separates it's normally a good sign it's ready
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Vindaloo, the king of curries ????️????️????️????️ (British Indian Restaurant / BIR Style)
A hot, spicy dish. It's fantastic flavours come from the use of vinegar, garlic and chilli spices. A hugely popular Indian restaurant meal, where it can be made with beef, chicken, lamb, prawns, or veg
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## HEAT
the heat in this dish comes from the chilli powder and green fresh chillies. Kashmiri chillies are normally mild and used more for colour but check the label first as some are sold as hot. if you fancy a vindaloo but hate heat simply leave out all chillies and chilli powders and replace the Kashmiri chilli for paprika.
3-4 tsp chilli (very hot)(vindaloo heat)
2 tsp chilli (hot)(madras heat)
1 tsp chilli (mild)(pathia heat)
## INGREDIENTS
3 tablespoons of oil
1 star anise
1 bay leaf
1 tablespoon of garlic and ginger paste
2 tablespoons of tomato paste mixed with 6 tablespoons of water
2 dried Kashmiri chillies cut into pieces
2 chopped green finger chillies
1 tablespoon of mild Kashmiri chilli powder
1 tablespoon of mix powder or curry powder
3-4 teaspoons chilli powder
1/2 teaspoon fennel seeds
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon turmeric
3 cardamom pods (just the seeds)
250 millilitres heated curry base gravy
8 pieces of meat
2 slices of tomato
1/4 teaspoon dried fenugreek leaves/methi
1/4 cup fresh finely chopped coriander
1/2 a teaspoon of sugar
1 tablespoon malt vinegar
1/4 teaspoon garam masala
## METHOD
1. add the oil to a pan on a low heat and add in the star anise and bay leaf, fry for 30-60 seconds stirring occasionally until they become aromatic
2. add in the garlic and ginger paste, tomato puree, Kashmiri and finger chillies, stir continuously for around 30 seconds
3. add the Kashmiri chilli powder, mix powder, chilli powder, fennel seeds, coriander powder, cumin powder, salt, ground black pepper, turmeric and cardamom pod seeds
4. mix well to form your vindaloo paste adding a small amount of base at any time if required to keep the paste loose and fry gently until the oil separates
5. add in your choice of protein, sliced tomatoes and methi leaves coat in the masala and allow to cook for a couple of minutes
6. turn the heat up to high, add the curry base, incorporate well and allow to reduce for 5 minutes stirring occasionally to prevent any sticking
7. allow to reduce until your protein is cooked through and the sauce is the thickness you require
8. sprinkle over the fresh chopped coriander, sugar, vinegar and garam masala, stir through and serve
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Vindaloo (Spicy authentic Indian beef curry)
Vindaloo is a traditional Indian curry that's not for the faint hearted! Big, bold curry flavours. Deep, vibrant red colour. Chunks of beef slow cooked to fall apart perfection. And yep, it's spicy! For serious curry lovers, it's hard to top this.
Serve with naan for mopping and yogurt for cooling.
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