- 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! )
- splash of brown malt vinegar
- a little sugar
- A sprinkle of garam masala
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Impromptu Pork Vindaloo
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Photos and discussions relating to a specific recipe to be posted in the associated recipe thread. Please start a new thread for a new (discrete) topic.
Photos and discussions relating to a specific recipe to be posted in the associated recipe thread. Please start a new thread for a new (discrete) topic.
- Cory Ander
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Impromptu Pork Vindaloo
No particular recipe, but very simple;
CA (aka Admin)
- Westy
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Re: Impromptu Pork Vindaloo
Nice looking Vindaloo there Cory - good to see the Worcestershire sauce making an appearance
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Re: Impromptu Pork Vindaloo
I agree, Lee and Perrin's in moderation does add a little extra something.
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Re: Impromptu Pork Vindaloo
Beautiful rich looking sauce CA.
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Re: Impromptu Pork Vindaloo
Making me hungry. Looks delicious.
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Re: Impromptu Pork Vindaloo
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".
- Cory Ander
- SENIOR MODERATOR
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- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
Re: Impromptu Pork Vindaloo
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:
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.
I find that the same is true with tamarind. I guess it depends on which type you're using. I use this one:
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.
CA (aka Admin)
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Re: Impromptu Pork Vindaloo
Worcester sauce? It's the future
I'm sure it tasted as good as it looks.
I'm sure it tasted as good as it looks.
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Re: Impromptu Pork Vindaloo
Yes this is standard Bir, you photo seems to have nailed it. Good looking.
Re: Impromptu Pork Vindaloo
Looks good would like to try can I use pataks tandoori marinade in place of the tamarind?
- Cory Ander
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Re: Impromptu Pork Vindaloo
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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