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Impromptu Pork Vindaloo

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Cory Ander
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Impromptu Pork Vindaloo

Post by Cory Ander » Mon Jun 12, 2017 12:31 pm

No particular recipe, but very simple;
  • vegetable oil
  • curry base
  • garlic and ginger paste
  • tomato paste/puree
  • 1 heaped teaspoon of spice mix + 1 heaped teaspoon of commercial curry paste (medium)
  • 2 heaped teaspoons of hot chilli powder +1 heaped teaspoon of "normal" chilli powder
  • a little cracked black pepper and salt
  • precooked roasted pork (leftovers from pork roast)
  • crushed dried fenugreek leaves
  • tiny amount of tamarind concentrate (i.e. the tip of a teaspoon)
  • a couple of drops of Worcestershire sauce (eeeeks! :cry:: )
  • splash of brown malt vinegar
  • a little sugar
  • A sprinkle of garam masala
Pork Vindaloo 3.jpg
Pork Vindaloo 3.jpg (458.7 KiB) Viewed 1943 times
A nice smelling and tasting curry..ready for devouring later.... 8-)
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Westy
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Re: Impromptu Pork Vindaloo

Post by Westy » Mon Jun 12, 2017 2:45 pm

Nice looking Vindaloo there Cory - good to see the Worcestershire sauce making an appearance :thumbup:
A curry can never be ‘too garlicky’ or ‘too hot’ .....

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Re: Impromptu Pork Vindaloo

Post by Greybeard » Mon Jun 12, 2017 3:54 pm

I agree, Lee and Perrin's in moderation does add a little extra something.
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Re: Impromptu Pork Vindaloo

Post by pauly » Mon Jun 12, 2017 5:26 pm

Beautiful rich looking sauce CA.

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Re: Impromptu Pork Vindaloo

Post by seafret » Mon Jun 12, 2017 8:18 pm

Making me hungry. Looks delicious.
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Re: Impromptu Pork Vindaloo

Post by ScotchBonnet » Tue Jun 13, 2017 12:25 am

Looks great and I think it would be a winner with chips (fries). I'd caution anybody to go real easy on the Worcestershire sauce since I once ruined a dish by putting too much of this in it. I would, however, suggest that upping the tamarind a bit tsp is likely to be OK since a Vindaloo is meant to be a bit bitter.
"There is no such thing as too much oil; just an insufficiency of naan".

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Re: Impromptu Pork Vindaloo

Post by Cory Ander » Tue Jun 13, 2017 8:20 am

I agree with your comment about Worcestershire sauce, SB, too much (i.e. more than a few drops) can totally ruin a dish.

I find that the same is true with tamarind. I guess it depends on which type you're using. I use this one:

Image

And more than a smidgen can also ruin a dish (to my taste, anyway). A quarter of a teaspoon is more than ample, I find. Otherwise, it's flavour predominates.
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Re: Impromptu Pork Vindaloo

Post by British Indian » Tue Jun 13, 2017 8:40 am

Worcester sauce? It's the future :thumbup:

I'm sure it tasted as good as it looks.

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Re: Impromptu Pork Vindaloo

Post by James » Wed Jun 14, 2017 12:11 am

Yes this is standard Bir, you photo seems to have nailed it. Good looking.

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Re: Impromptu Pork Vindaloo

Post by Delly » Mon Oct 02, 2017 2:14 am

Looks good would like to try can I use pataks tandoori marinade in place of the tamarind?

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Re: Impromptu Pork Vindaloo

Post by Cory Ander » Tue Oct 03, 2017 1:13 am

Tamarind (of which there are various forms) is a souring agent, Delly, so you would need to use an alternative souring agent (e,g. lemon/lime juice, vinegar, mango powder) instead. Also check out the threads in the Tamarind section of the forum.
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