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January 2017 - British Indian 2 go Vindaloo

Group testing of selected forum recipes by forum members
British Indian
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January 2017 - British Indian 2 go Vindaloo

Post by British Indian »

(This recipe can be found in the recipe section here - Admin)

This month's Curry Club "Curry of the Month" is British Indian's Vindaloo. You may be aware that British Indian is a long-standing active member of this forum who started and ran his own successful BIR here in Perth. I understand that this is a recipe s from BI's restaurant. Remember, the first member to try this recipe, anew, and report back, with a new photo, gets to nominate next month's Curry Club Curry of the Month recipe - Admin
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Cory Ander
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Re: British Indian 2 go Vindaloo

Post by Cory Ander »

Another great recipe, BI, thanks for sharing 8-)
CA (aka Admin) :)
bramtim1888
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Re: British Indian 2 go Vindaloo

Post by bramtim1888 »

Hi BI just made your Recipe, did not use the pickle, tastes excellent good job. I did use fresh garlic and ginger though as I am a sucker for that, great meal :D
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Cory Ander
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Re: January 2017 - British Indian 2 go Vindaloo

Post by Cory Ander »

This month's Curry Club "Curry of the Month" is British Indian's Vindaloo. You may be aware that British Indian is a long-standing active member of this rum who started and ran his own successful BIR here in Perth. I understand that this is a recipe s from BI's restaurant
CA (aka Admin) :)
Chris P Bacon
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Re: January 2017 - British Indian 2 go Vindaloo

Post by Chris P Bacon »

Can't wait to enter this. May 2017 be a prosperous year for all BIRers
DaveFRost
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Re: January 2017 - British Indian 2 go Vindaloo

Post by DaveFRost »

If BI was a pro BIR chef, then that's got to be worth giving this recipe a go
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Rusty
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Re: January 2017 - British Indian 2 go Vindaloo

Post by Rusty »

I had a crack at this vindaloo today 8-)
I kept to the recipe but deleted the potatoes, not that I dislike spuds in a curry I just didn't have any. :D I also used the last of my marinated tandoori beef which I think worked well as there was tandoori spice also in the dish.

My Review
A nice easy dish to make, smelled lovely while cooking with great colour. The heat factor was how I like my vindaloo and was very tasty full of flavour so a :thumbup: from me.

Thanks for Sharing BI
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Cheers Rusty
The best day of the week to prepare onions for a base gravy is a Fryday 8-)
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Greybeard
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Re: January 2017 - British Indian 2 go Vindaloo

Post by Greybeard »

Love the way you have presented that Rusty, the diagonally sliced chilli looks great.
The definition of insanity is doing the same thing over and over and expecting a different result.
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TikkaTom
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Re: January 2017 - British Indian 2 go Vindaloo

Post by TikkaTom »

Good effort rusty, your photos are fab.
British Indian
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Re: January 2017 - British Indian 2 go Vindaloo

Post by British Indian »

Nice one Rusty.

That middle picture with the sheen of the oil on top of the perfectly formed texture below makes me feel very hungry. :thumbup:
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Rusty
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Re: January 2017 - British Indian 2 go Vindaloo

Post by Rusty »

Thanks guys

It is a very nice vindaloo and worth giving a go.

Cheers Rusty
The best day of the week to prepare onions for a base gravy is a Fryday 8-)
rshome123
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Re: January 2017 - British Indian 2 go Vindaloo

Post by rshome123 »

Looking forward to trying this. Every other BritishIndian recipe I've made has been very good.
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Cory Ander
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Re: January 2017 - British Indian 2 go Vindaloo

Post by Cory Ander »

Looks great, Rusty, well done 8-)
CA (aka Admin) :)
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Mr.Everready
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Re: January 2017 - British Indian 2 go Vindaloo

Post by Mr.Everready »

It states 1 tablespoon on chili powder, what type?
British Indian
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Re: January 2017 - British Indian 2 go Vindaloo

Post by British Indian »

Mr. Everready, at the shop we used hot chilli powder, but at home for my own tastebuds I use Kashmiri.

Go with whatever suits your tastebuds :cool:
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Mr.Everready
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Re: January 2017 - British Indian 2 go Vindaloo

Post by Mr.Everready »

Thanks BI, I'll be making a double portion so I'll possibly split it 50\50
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Mr.Everready
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Re: January 2017 - British Indian 2 go Vindaloo

Post by Mr.Everready »

I made this last night, my first ever Vindaloo. Very nice curry, but the addition on the vinegar just didn't do it for me at all, I may try it again but put half in next time.
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cartz64
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Re: January 2017 - British Indian 2 go Vindaloo

Post by cartz64 »

This curry is my favourite thanks for sharing. I'm going to try this with Lamb Tikka. :):
rshome123
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Re: January 2017 - British Indian 2 go Vindaloo

Post by rshome123 »

Made this today and enjoyed for supper. A thumbs up from me... pleased with the outcome.

I followed the recipe exactly with the exception of using White Wine Vinegar (had no Malt in), and leaving out the Chilli Pickle. I used Degi Mirch instead of regular Chilli Powder.

I had been initially concerned that the amount of vinegar (+lemon juice) and GG Paste (each 1 TBSP) would be a little harsh in combination with the chilli powder/dry chillies, but this didn't seem to be a problem. The components all worked well together, although next time I make it, I'll probably omit the crushed kashmiri chillies (or remove all the bits prior to serving), as I don't like the texture in the mouth.

The crushed Kashmiri chillies coloured the oil nicely, and the way the flavour of Elachi poked through on tasting was clever. The potato chunks were a nice change from the vindaloos I've been eating recently. I'd forgotten how well they go well with the sauce when mashed up a little. The fresh chilli slices on top added a nice character.

In summary, a really nice curry!
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Greybeard
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Re: January 2017 - British Indian 2 go Vindaloo

Post by Greybeard »

Beautiful colours there, rshome123. My meat is currently pre-cooking, so won't be long until I follow in your footsteps.
The definition of insanity is doing the same thing over and over and expecting a different result.
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