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January 2017 - British Indian 2 go Vindaloo
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- BIRD'S EYE
- Posts: 1296
- Joined: Sun Mar 17, 2013 4:11 am
- Favourite Curries: Ceylon, Madras
- Location: Perth, WA
January 2017 - British Indian 2 go Vindaloo
(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
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
- SENIOR MODERATOR
- Posts: 9521
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
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- PIMENTO
- Posts: 10
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Re: British Indian 2 go Vindaloo
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
- Cory Ander
- SENIOR MODERATOR
- Posts: 9521
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
Re: January 2017 - British Indian 2 go Vindaloo
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)
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- JALAPENO
- Posts: 57
- Joined: Wed Oct 05, 2016 11:51 am
- Favourite Curries: Chicken Tikka Dhansak
Re: January 2017 - British Indian 2 go Vindaloo
Can't wait to enter this. May 2017 be a prosperous year for all BIRers
Re: January 2017 - British Indian 2 go Vindaloo
If BI was a pro BIR chef, then that's got to be worth giving this recipe a go
- Rusty
- BIRD'S EYE
- Posts: 1346
- Joined: Thu Feb 25, 2016 2:30 am
- Favourite Curries: Vindaloo
- Location: Adelaide South Australia
Re: January 2017 - British Indian 2 go Vindaloo
I had a crack at this vindaloo today
I kept to the recipe but deleted the potatoes, not that I dislike spuds in a curry I just didn't have any. 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 from me.
Thanks for Sharing BI
Cheers Rusty
I kept to the recipe but deleted the potatoes, not that I dislike spuds in a curry I just didn't have any. 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 from me.
Thanks for Sharing BI
Cheers Rusty
The best day of the week to prepare onions for a base gravy is a Fryday
- Greybeard
- BIRD'S EYE
- Posts: 1604
- Joined: Wed Oct 07, 2015 11:18 pm
- Favourite Curries: Dopiaza, Kashmiri, Madras or Garlic chicken
- Location: Somewhere north of Watford but south of Inverness
Re: January 2017 - British Indian 2 go Vindaloo
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.
- TikkaTom
- BIRD'S EYE
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- Location: Worcestershire, England
Re: January 2017 - British Indian 2 go Vindaloo
Good effort rusty, your photos are fab.
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- BIRD'S EYE
- Posts: 1296
- Joined: Sun Mar 17, 2013 4:11 am
- Favourite Curries: Ceylon, Madras
- Location: Perth, WA
Re: January 2017 - British Indian 2 go Vindaloo
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.
That middle picture with the sheen of the oil on top of the perfectly formed texture below makes me feel very hungry.
- Rusty
- BIRD'S EYE
- Posts: 1346
- Joined: Thu Feb 25, 2016 2:30 am
- Favourite Curries: Vindaloo
- Location: Adelaide South Australia
Re: January 2017 - British Indian 2 go Vindaloo
Thanks guys
It is a very nice vindaloo and worth giving a go.
Cheers Rusty
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
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- BHUT JOLOKIA
- Posts: 4354
- Joined: Mon Jul 29, 2013 8:38 am
- Favourite Curries: Chicken Vindaloo
- Location: Warrington, North West England
Re: January 2017 - British Indian 2 go Vindaloo
Looking forward to trying this. Every other BritishIndian recipe I've made has been very good.
- Cory Ander
- SENIOR MODERATOR
- Posts: 9521
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
- Mr.Everready
- JALAPENO
- Posts: 236
- Joined: Thu Jan 07, 2016 10:20 am
- Location: Kintyre, Scotland
Re: January 2017 - British Indian 2 go Vindaloo
It states 1 tablespoon on chili powder, what type?
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- BIRD'S EYE
- Posts: 1296
- Joined: Sun Mar 17, 2013 4:11 am
- Favourite Curries: Ceylon, Madras
- Location: Perth, WA
Re: January 2017 - British Indian 2 go Vindaloo
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
Go with whatever suits your tastebuds
- Mr.Everready
- JALAPENO
- Posts: 236
- Joined: Thu Jan 07, 2016 10:20 am
- Location: Kintyre, Scotland
Re: January 2017 - British Indian 2 go Vindaloo
Thanks BI, I'll be making a double portion so I'll possibly split it 50\50
- Mr.Everready
- JALAPENO
- Posts: 236
- Joined: Thu Jan 07, 2016 10:20 am
- Location: Kintyre, Scotland
Re: January 2017 - British Indian 2 go Vindaloo
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.
- cartz64
- SERRANO
- Posts: 494
- Joined: Wed Jan 04, 2017 6:48 pm
- Favourite Curries: jalfrezi vindaloo bhuna gosht
- Location: cornwall
Re: January 2017 - British Indian 2 go Vindaloo
This curry is my favourite thanks for sharing. I'm going to try this with Lamb Tikka.
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- BHUT JOLOKIA
- Posts: 4354
- Joined: Mon Jul 29, 2013 8:38 am
- Favourite Curries: Chicken Vindaloo
- Location: Warrington, North West England
Re: January 2017 - British Indian 2 go Vindaloo
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!
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!
- Greybeard
- BIRD'S EYE
- Posts: 1604
- Joined: Wed Oct 07, 2015 11:18 pm
- Favourite Curries: Dopiaza, Kashmiri, Madras or Garlic chicken
- Location: Somewhere north of Watford but south of Inverness
Re: January 2017 - British Indian 2 go Vindaloo
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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