Vindaloo : Photo Gallery
Neela Paniz, Bombay Cafe and Madhur Jaffrey's Chicken Vindaloo ...
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Fat Les - Vindaloo - single info and formats
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Chicken Vindaloo Recipe | Indian Curry Recipes
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Chicken Vindaloo | ifood.
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Word of Mouth: True Vindaloo
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Goan Duck Vindaloo in Hot-and-Sour Cayenne Sauce Recipe | MyRecipes.
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Chicken Vindaloo
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A Welsh Born Icon: Vindaloo
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Shrimp Vindaloo Recipe | MyRecipes.
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How To Make Chicken Vindaloo Recipe (
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Chicken Vindaloo | Flickr - Photo Sharing!
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Lamb Vindaloo - The Food in my Beard
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Chicken Vindaloo
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Shalom Bombay - Beef And Lamb Specialties NYC
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Shantii Restaurant, Formby, L37. Take A Way Menu
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Shalom Bombay - Chicken Specialties NYC
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... like, Mattessons Vindaloo Fridge Raiders are one of those things
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Home / Hot / Curry Tree Vindaloo Spice Mix
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vindaloo
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Making Pork Vindaloo | Flickr - Photo Sharing!
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vindaloo lamb vindaloo naan and rice at a great little indian in ...
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Chicken vindaloo | Microwave Recipes Cookbook
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Vindaloo
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Faiza Alis Kitchen: Goan Lamb Vindaloo
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They're Calling Them Vindaloo...
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Avion reports Burkina Faso Gold Results as high as 2.91 g/t over 54.1m
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Interactive night out at the theatre
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Investments That Make Battlestar Gallactica Look Down-to-Earth
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Slip me some samosas, baby: Archie goes to Bollywood
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Online life on the beaches
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Indian Cricket Guru Conjures Monsoon To Prevent Oval Whitewash
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The Kebob Factory: For the Die Hard Fan and the Novice
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The Kebob Factory: For the Die Hard Fan and the Novice
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<B>Kishore Singh:</B> The battle of the junkets
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What's on: Two Brothers and One World Cup, Darwen, October 1
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Cafe India
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New look on an old favorite (Conquering Davao, part 2)
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Archie Andrews and gang come to Mumbai!
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Restaurant review: Saffron, Linthwaite
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Kabob is king at Zeitoon
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Vindaloo : Videos
fat les - vindaloo
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England Football Fans Sing - Vindaloo
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Lamb Vindaloo
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Traditional Chicken Vindaloo Recipe - From Goa (via London)
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The Best Chicken Vindaloo Recipe in the World... EVER!!! ...
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How To Make Lamb Vindaloo - Video Recipe
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Vindaloo - Curry Recipes - Gary Rhodes
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Makin Vindaloo
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Vindaloo beast
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England Supporters Sing Vindaloo Portugal 2004 (v2)
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Authentic Vindaloo Curry - Indian cuisine recipe video
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Authentic Chicken Vindaloo, Chicken Vindaloo recipe
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England Football Song - Vindaloo
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Pork Vindaloo
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Dream Theater - Bombay Vindaloo
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England Football Fans & the Vindaloo Song
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Dream Theater - Bombay Vindaloo
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World of Warcraft - Vindaloo
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euromaxx a la carte | Sweet Potato Vindaloo and Vegetable and Herb Pakora with Saffron ...
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28ft Firefly catamaran "Hot Vindaloo" sailing with Mooloolaba Yacht Club
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Vindaloo
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The Sequel : Vindaloo Burrito
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Englands Vuvuzela Band - Vindaloo
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Bells Bar Protaras Vindaloo
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Lamb Vindaloo
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How To Make Chicken Vindaloo
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![Fat Les - Vindaloo [Official Video]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_tRmYEfkj_oMTze3K8ID2VeBJBf8GMCDydAZbAK8lPF6Zm9qip7rBmfFTx68fY-i10vTYxx2nmn69EjdET2PtMXWP0KHDzkEqcpQhceFVCtuxS5F2zLkz_zX5-SkEVEBoiM4aWY8bGans_WG798y1aapvtWMYaOhgEBgWaYIE5ruusdSG47XqoxuS2BikaA8DHzIE2u2znV_rim7G8dXd5v35w7v6y2jccj0Mmgg5OHMnzs_-KHMsvCV5SDUxFCldUEYAGpa3tE2nSUm880fNrioA=s0-d "Fat Les - Vindaloo [Official Video]")
Fat Les - Vindaloo [Official Video]
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England Football Fans Sing - Vindaloo
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![Fat Les - Vindaloo [Official Video]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_sLRHJg4igfSQIhP2ZTHW6rd637QBuix6cvhvL4YVpAdXmwxlfRo9cdP6T1IhskBZ4BmgzuwGhzq1hu8hsjXDrfZN2zXY3QsDvWD9xcJJeDN-rqdCCGIyS5PrTGGj_dnwdbmShfhwMt2zT4cS_rGC83c1yzMXGnREITkMrf8cuR9cdCAbP4pOGwQ4s6yFNbfX8lnE8K-kRvRxApHeN-_OiGSVoo650VOCK_IR0LL--NQuwFklx_EL9oJ9J7K7y1CY1pE7DTkhFlHeM48ZhrSCo9AQ=s0-d "Fat Les - Vindaloo [Official Video]")
Fat Les - Vindaloo [Official Video]
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fat les - vindaloo
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Vindaloo at wembley
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How To Make Chicken Vindaloo
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Authentic Vindaloo Curry - Indian cuisine recipe video
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The Best Chicken Vindaloo Recipe in the World... EVER!!! (Now in HD)
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Flavours of India: Goan Pork Vindaloo - Part 1
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England Football Song - Vindaloo
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Vindaloo restaurant style
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Vindaloo - Curry Recipes - Gary Rhodes
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Vindaloo - Words of the World
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Vindaloo
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Dream Theater - Bombay Vindaloo
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Jolly Vindaloo Day
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Australian vindaloo against violence
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May Your Life Be Filled With Flavor
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World cup vindaloo england
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Traditional Chicken Vindaloo Recipe - From Goa (via London)
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Chicken Vindaloo made from Scratch.
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How to make tikka vindaloo
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Vindaloo : Latest News, Information, Answers and Websites
Lamb Vindaloo
Lamb Vindaloo. Sanjiv Singh This recipe is from Esquire Magazine, 1986. Each time I have made it, I have had very good results. The finished dish is a spicy ...
What is the difference between Vindaloo and Tindaloo?
Are they different styles of curry? What sets them apart?
Answer: Vindaloo is very hot curry from Goa region of India. It has vinegar, lots of garlic, curry spices, green chilies, red hot chilies. Normally, it used to be made with pork. Now, it is made with any meat or even vegetables.
Vindaloo had the reputation of the hottest curry in India.
Then came Tindaloo. Tindaloo is nothing but Vindaloo. Fresh Habenara or Scotch Bonnett peppers are added to increase heat by several notches. Tinadoo is extremely hot Vintaloo.
Tindaloo was created at Indian Restaurant in UK.
Category: Ethnic Cuisine
How can I modify my Vindaloo recipe to make it just mildly hot?
The recipe has one green chilli and on teaspoon of chilli for 4 people. I know Vindaloo is meant to be very hot but I want to make a mild one - just hot enough to notice it.
Of the two types of green chilli at Safeway, Melbourne Australia supermarket I used the least hot variety. I know taking out the seeds will make it less hot.
What should I do?
eg 1/2 chilli with no seeds and 1/4 teaspoon chilli powder?
Answer: the bigger the chilli the milder it is.
1 teaspoon of chilli wouldn't really make it too hot, would normal use 5 or 6.
serve the curry with plain natural yogurt, it will neutralise the acidity of the chilli cooling your mouth, or you could mix it into the curry, but am pretty sure would effect the flavour.
or make quite a dry sauce and add milk and water, that will really cool it
Category: Cooking & Recipes
Goan Pork Vindaloo | Paleo Australia
Blow your head off hot and cooked from scratch using high quality natural ingredients, the Goan Pork Vindaloo curry requires very minimal tweaks in order to fit a paleo kitchen. Hi all, Tanja has asked that I start ...
GNUstep Images Applications Project
Vindaloo runs under Mac OS X and GNUstep. The OSX version that comes as a dmg- file does not require installation of PopplerKit. For GNUstep, you need to ...
Eat Little, Eat Big: Recipe for Chicken Vindaloo
I've been trying to cook more Indian recipes at home and with that in mind, I bought some Vindaloo Spice Mix at Penzey's when I was at their retail location in Menlo Park last month. This probably wouldn't be considered a ...
Anyone know a good Vindaloo curry recipe?
Anyone know a good Vindaloo curry recipe? Preferably chicken, but lamb or beef would be great too.
No URLs please.
Answer: Vindaloo CURRY
2 teaspoons cumin seeds 1 teaspoon brown sugar
2-3 dried red chillies 10 tablespoons vegetable oil
1 teaspoon whole black peppercorns 2 onions chopped into fine rings
1 teaspoon cardamom seeds 250ml water
1 cinnamon stick 1 kg lamb or beef, trimmed & cubed
1 ½ teaspoons black mustard seeds 2.5 cm fresh ginger, grated
1 teaspoon fenugreek seeds 4 cloves of garlic, chopped
5 tablespoons white vinegar (100ml) 1 tablespoon ground coriander
1 ½ teaspoons salt ½ teaspoon turmeric
Make the Vindaloo paste by grinding the spices (cumin through to fenugreek), add vinegar, salt and sugar.
Heat oil and fry the onions until dark brown and crisp, then remove with a slotted spoon to retain the oil and process with the ground spices and 2-3 tablespoons of water. This paste may be frozen for later use.
Pat dry the meat. Put the garlic & ginger into a blender with 2-3 tablespoons of water and grind to a smooth paste. Re-heat the oil in the pot and brown the meat in batches, removing each batch with a slotted spoon when done. Add the garlic & ginger puree to the pot, reduce the heat and stir for a few minutes. Add the coriander and turmeric, stir once or twice, then add the Vindaloo paste, meat and 1 cup of water. Bring to the boil, cover and simmer gently until the meat is soft and tender, stirring from time to time. (usually about 1 hour for lamb, 2 hours for beef).
The curry will benefit greatly if made the day before and kept in the refrigerator overnight, re-heating before needed.
Serve with rice, potato & spinach curry and a variety of chutneys.
Category: Cooking & Recipes
How do I make a good massaman or vindaloo?
I enjoy eastern cuisine and as it turns out, my favorite curries are the traditional Massaman Thai curry and the Vindaloo Indian curry. Id like to get recipes for both if anyone would be so kind.
Oh, and I apologize if I misspelled either of the names.
Answer: Chicken Massaman Curry
Ingredients
2 tablespoons vegetable oil
3 tablespoons curry paste
1 (3/4 inch thick) slice ginger, minced
1 1/4 pounds skinless, boneless chicken breast meat - cubed
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
1/3 cup peanut butter
3 cups peeled, cubed potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice
Directions
Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.
==================================
Chicken Vindaloo
Ingredients
3 cups chopped onions
1 1/2 cups chopped seeded tomatoes (about 4 medium)
2 1/2 tablespoons distilled white vinegar
1 large garlic clove, chopped
1 teaspoon minced peeled fresh ginger
1 teaspoon tomato paste
1 teaspoon garam masala*
1 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon (or more) cayenne pepper
2 tablespoons vegetable oil
6 skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces
1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
1 1/2 cups low-salt chicken broth or water
Directions
Blend first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until paste forms. Heat oil in heavy large pot over medium-high heat. Add paste from processor and cook until golden, stirring occasionally, about 3 minutes. Add chicken and potatoes; sauté 5 minutes. Add broth; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are tender, stirring occasionally, about 15 minutes. Uncover and simmer until chicken is cooked through, about 5 minutes longer. Season with more cayenne, if desired, and salt and pepper.
*Garam Masala:
A spice mixture available at Indian markets, some specialty foods stores, and many supermarkets. To substitute, mix 3/4 teaspoon ground cumin, 3/4 teaspoon ground coriander, 1/2 teaspoon ground pepper, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground cinnamon; use 1 teaspoon of mixture.
Category: Cooking & Recipes
Vindaloo - Wikipedia, the free encyclopedia
Vindaloo is an Indian curry dish from the region of Goa. It is popular globally in its Anglo-Indian form as a staple of curry house menus, often renowned as ...
Is Vindaloo curry good for you when your sick?
is Vindaloo curry good for when your sick?
Answer: ANYthing curry is good when you're sick!
Curry stimulates the healing powers of your body!
Category: Other - Food & Drink
where can i get a egg foo yung vindaloo pizza?
I cant decide what take-away to get tonight.
dont phone that number below, its a nice old lady and they dont do take-aways.
cheers paulrb8 Im starving here.
Answer: At your local Italian Restuaraunt in the chinese sector owned by Mr Singhe Patel
Category: Ethnic Cuisine
Echo's Kitchen: Egg Vindaloo
Vindaloo is the Indian curry dish from the state of Goa, the smallest state in India. It is relatively milder in taste compared to other Indian dishes. Vindaloo derive from Portuguese word Carne De Vinda D'alhos, a kind of dish ...
Cauliflower vindaloo - Miramiramazing
" Wonder what potatoe and cauliflower Vindaloo curry tastes like " QueeneMab commented and I found this recipe . I.
Chicken Vindaloo | Steamy Kitchen Recipes
Most important part of a Vindaloo masala (spice mix) is the chilies in it. The dish is mostly fiery hot because Vindaloo masala is a chili based preparation and that is where it gets all its flavors. In my recipe I used the dry whole ...
How do you make a authentic vindaloo curry?
Answer: try this one..
Beef Vindaloo
Vindaloo is a chilli and vinegar based pickly dish from Goa, the west coast of India. Goa until 1961 was occupied by Portuguese until Indian armed forces liberated this territory. Naturally, having the presence for about 400 years, Portuguese also had their influence of chilli and vinegar on local foods. Vindaloo is one of the very popular dishes. It can be made with any type of meat or sea food.
Serves 4-5
Preparation
You will require;
1 kilo diced beef
1 jar Curry Creations Vindaloo sauce
1 sprig fresh curry leaves
2 tblsp vegetable oil
400 ml. water
½ can coconut milk (optional)
Method
Heat oil in a pan and crackle fresh curry leaves until discolored.
Add diced beef and fry until the meat is seared well (high flame)
Add the contents of the jar and fry for 5 more minutes.
Add water and coconut milk.
Simmer till the beef is tender (stirring well) and the curry is thicker.
Serve with Basmati rice.
Chicken Vindaloo
Vindaloo is a hot and spicy dish from the Goa region of India. Its heavy use of vinegar and the traditional meat of pork are due to the Portuguese influence on the island. Vindaloo is a popular Indian restaurant meal, where it is often made with pork, beef, chicken, lamb, prawns, or vegetables such as mushrooms.
There are many variations of the Vindaloo recipe. Some derivatives use potato, or vary the amounts and types of spices used. Goans scoff at the usage of any other main ingredient besides high fat content pork in Vindaloo, because the flavor is very different when prepared with a main ingredient other than pork. Authentic Goan Vindaloo is not a curry but more of a dry sauce-based dish, which tastes better as it ages. The authentic taste of Vindaloo comes from a unique blend of the fat in the pork, the garlic, vinegar, jaggery and kashmiri chilli (this specific spice is very flavorful but not too pungent).
Vindaloo is often served with rice, chappatis, naan bread, or a combination of these. It can also be served with assorted pickles, such as aubergine or lime pickle. Given the spicy nature of the dish, it goes particularly well with raita.
Ingredients:
3 chicken breast fillets
2-3 large onions
2 fresh chilli peppers (I use 1 red and 1 green)
6 cloves of garlic
2cm cube of ginger (if you don't have fresh ginger use 2 cloves garlic + 1 tsp dried ginger powder)
1 tsp turmeric
2 tbs white wine vinegar
1 tsp dried coriander powder
1 tsp garam masala
0.5 tsp cinnamon powder
1.5 tsp black peppercorns
1 tsp mustard seeds
0.5 tsp rock salt
1 tbl chopped fresh coriander leaves
half a cup of water
Procedure:
Make the onion sauce
Take a thick-based frying pan, and pour into it enough vegetable oil to cover the base, with a little excess. Heat on a stovetop.
Slice the onions into fairly thin slivers. When the oil is very hot, add the onions.
Turn the stove down to a low heat, so the onions just gently sauté. After around 3 minutes they should be starting to caramelize.
Gradually turn up the heat and keep stirring the onions. You want them to brown quite heavily without burning.
Add the white wine vinegar, it will sizzle, and after a while will evaporate. Keep stirring. Fry for several more minutes, until they are very brown, but not burnt.
Remove the onions from the pan into a bowl, taking care to let as much oil as possible drip back into the pan. You should now have a bowl of nicely crisped fried onions.
Add the onions to a blender or food processor. Add around 1 tablespoon of oil, and process for around a minute until you have a fairly thick, dark brown sauce. This is the basic onion sauce from which Vindaloo is made. It's also the onion sauce that gives the Vindaloo the majority of its 'hot' taste, as it builds up as you eat the dish.
Remove sauce from blender and set aside.
Make the garlic/chili paste
Coarsely chop the garlic cloves (and ginger if you're using it). De-seed the chilli peppers and chop in the same way. Add the chopped garlic and chillies to the food processor.
Blend the garlic and chillis until you have a fairly grainy (but liquid) sauce. For this I used an attachment on my blender which is intended to grind coffee beans. It has a much smaller container and so there's less waste.
Add the turmeric, coriander powder, garam masala and cinnamon to the sauce. Stir it until it's well mixed, and set aside.
Gently crush the black peppercorns in a mortar and pestle. Once coarse, add the mustard seed and rock salt. Continue blending until all the spices form a nice coarse powder.
Cook the paste and meat
Pour a little oil into a saucepan. Add the spiced garlic and chilli paste to the pan. It needs to be slightly floating on oil, not touching the bottom of the pan.
When the sauce is quite hot and bubbling, add the chopped meat. Keep stirring so the meat absorbs the spice mix, until it is browned and mostly cooked.
Add onion sauce and simmer
Now add the onion sauce to the pan. After stirring for 1 minute, add a little water and stir for another 2 minutes, then turn the heat to quite low. The sauce at this stage should be quite runny, and orange/tan in color. Remember a lot is going to evaporate off as it cooks.
At this stage you can add some vegetables. Half a cup of frozen peas works well.
Place a lid over the pan, and cook for around 30-40 minutes. Keep checking and stirring the pan every 5 or 10 minutes to make sure it doesn't stick or burn.
Towards the last 15 minutes of cooking time, boil 2 cups of pilau, or basmati rice in a pan.
The sauce will darken in color as it cooks. Add the rice and spoon the curry over the top. Sprinkle the chopped coriander leaves over the curry, and serve immediately.
Category: Cooking & Recipes
Chicken Vindaloo Recipe | Xenia Nova
Chicken Vindaloo Recipe. Posted on August 10, 2011 by Xenia Nova. Hailed as one of India's spiciest specialties, this succulent chicken is coated in a full-bodied sauce made with jalapeño peppers, chopped ginger, cumin, cardamom, cloves ...
Chicken Vindaloo Recipe at Epicurious.com
Find the recipe for Chicken Vindaloo and other ginger recipes at Epicurious.com.
Can you do boiled egg vindaloo?
Is it possible to do boiled egg Vindaloo, and if so do you have a good recipe?
Answer: Sure you can :)
Get a Vindaloo-recipe, and substitute the meat for your hardboiled eggs.
Category: Ethnic Cuisine
How is vindalooconnected to the World Cup (football)?
Hey I was just wondering, the song Vindaloo by Fat Les, how is that related to the world cup?
Thanks.
Answer: a 'traditional' football fans night out consists of several pints of lager and then finished off with a curry
Category: Other - Soccer
Food Blab » Authentic Vindaloo Curry – Indian cuisine recipe video
Authentic Vindaloo curry – Prepared with Beef. A spicy and fiery ... it would make sense for cornbread to accompany Vindaloo if you think about it. given the source of the flavour comes from South America. irfandama says: ...
Indian Recipes: Vindaloo
Vindaloo -The king of curries, the fiery hot Vindaloo, is of Portuguese origin.
Can Anyone Give Me a Genuine Recipe for Keema Vindaloo ?
Not one I can find on the internet but if you have worked or work in a resturant etc. !
Answer: Why not from the internet??
Found a recipe for Keema Matar,
Keema Dum,
Chicken Vindaloo,
Chicken Reshmi Dabab,
Beef Vindaloo, and
Pork Vindaloo.
They are on this web site. http://www.americaindia.com/recipes/recipesearch.php?searchstring=keema+Vindaloo&Search=Search
Good Luck! ~-~
Category: Cooking & Recipes
Does anyone have a good vindaloo recipe for cooking in a slow cooker?
Answer: Goan Style Pork Vindaloo – serves 4
You can add more heat to this dish as you like.
2 tsp whole cumin seed
2 -3 dried red chilies
1 tsp black peppercorns
1 tsp cardamon seed*
1 (3”) stick of cinnamon
1½ tsp whole black mustard seed
1 teaspoon fenugreek seed
5 tablespoons white wine vinegar
1 1/2 teaspoons kosher or coarse salt
1 teaspoon brown sugar
1 cup vegetable oil
2 med. onions, peeled and finely sliced
1 cup water
1 lb pork, trimmed & cut into 1” cubes
1 (1-inch) cube ginger, peeled, finely minced
1 small head of garlic, peeled, separated
1 tablespoon ground coriander
1 teaspoon turmeric
Cooked Basmati or long grain white rice
1. Grind cumin seeds, red chilies, peppercorns, cardamon seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee mill or spice mill. Put the ground spices in a small bowl. Add the vinegar, salt and brown sugar. Set aside.
2. Heat the oil in a wide pot over medium heat. Put the onions in and fry, stirring frequently, until the onions turn brown and crisp. (Be careful not to over-brown or it will have a burned taste.) Remove onions with a slotted spoon and drain on paper towels.
3. Place cooked onions into an electric blender or food processor. Add 2 or 3 tablespoons of water and puree the onions. Add this puree to the ground spice mixture in the bowl. (This is the Vindaloo paste.)
4. Rinse blender or processor and add the ginger, garlic and 2 to 3 tablespoons water and blend until you have a smooth paste.
5. Preheat the oil remaining in the pot that you cooked the onions in, over medium-high heat. Cook the pork cubes a few at a time, browning lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Repeat until all the pork as been browned.
6. Now add the ginger-garlic paste into the same pot. Reduce to medium heat. Stir the paste for a few seconds. Add the coriander and turmeric. Stir for another few seconds. Add the pork cubes and any juice that has accumulated in the bowl, the Vindaloo paste and 1 cup water. Bring to a boil, cover and simmer gently for 1 hour or until pork is tender. Stir occasionally.
7. Serve over cooked Basmati or long grain white rice.
*Take the seeds out of pods if you cannot buy them loose.
Category: Cooking & Recipes
What is hotter, a Balti Roshan or a Vindaloo?
Also, does a Vindaloo have chillies in it?
Answer: Traditionally, Vindaloo curry is spicier and it does contain chilies. Balti dishes are usually considered mild to moderately spicy, but they can also be very spicy. This depends on the chef/cook, so if you are making these dishes at home --- you as the cook can control the amount of heat or spicyness.
Vindaloos get their spicy heat from dried red chilies and red chili powder (I am talking the Indian versions!). Balti Roshan gets its spicy heat from fresh green chilies.
http://www.bellaonline.com/articles/art50614.asp
Balti Roshan is a UK dish and although considered spicy, I think a good strong Vindaloo will be even more spicier. If you like spicy food, try them both!
Category: Ethnic Cuisine
Vegetable vindaloo | Blisstree
Delicious delicious Vindaloo sauce! The spicy tomato sauce described below can be used with chicken, pork, and lamb as well as with vegetables. We particularly love it with just vegetables, though, and as one of our vegetarian meals for the ...
Word of Mouth: True Vindaloo
Oct 28, 2008 ... True Vindaloo. You may think you've tasted Vindaloo, but if you've only had it in a U.S. Indian restaurant odds are it bore little ...
Chicken Vindaloo
Add Vindaloo paste, water, and potatoes. (The water should almost cover everything.) Stir well, and simmer until the potatoes are cooked (20-30 minutes) . ...
Oh, and what goes into Vindaloo spices specifically?
I asked about Indian cooking yesterday, but am curious about how to make a Vindaloo. Chef Desi? Anyone?
Answer: Vindaloo also called Vindalho is a popular Indian dish. It was first brought to Goa by the Portuguese and soon became a pleasing Goan meal often served during very special occasions. Historically this was a pork dish cooked with plenty of wine vinegar and garlic, known in Portuguese as Vinha d'Alho (from "vinha" wine vinegar and "alho" garlic), but it soon received the Goan treatment of adding plentiful amounts of spice and chili. Restaurants often serve this dish with chicken or lamb (since Indians and Hindus do not consume pork) sometimes mixed with potatoes. Traditional Vindaloos do not include potatoes, the discrepancy arising because the word "aloo" means "potato" in Hindi.
TRADITIONAL Vindaloo CURRY PASTE:
You can add this to any meat, poultry, seafood or veg curry.
Ingredients
1½ oz dried red chillies
1 small onion
1 tsp black peppercorns
1½ tsp whole cloves
3 inch piece of cinnamon stick
1 tsp cumin seeds
1 inch fresh root ginger
4 tbsp garlic, roughly chopped
a walnut-sized piece of tamarind pulp, without any seeds
1 tsp light soft brown sugar
2 tbsp coconut vinegar or white wine vinegar
Method
1. Cover the chillies with plenty of hot water and leave them to soak overnight.
2. The next day, preheat the oven to 230C/450F.
3. Place the unpeeled onion on the middle rack of the oven and roast for 1 hour, until the centre is soft and nicely caramelized.
4. Remove and leave to cool, then peel off the skin.
5. Drain the chillies, squeeze out the excess water and then roughly chop them.
6. Put the peppercorns, cloves, cinnamon and cumin seeds into a mortar or spice grinder and grind to a fine powder.
7. Tip the powder into a food processor and add the roasted onion, chillies, ginger, garlic, tamarind pulp, sugar and vinegar. Blend to a smooth paste.
You can also buy this readymade in any Indian grocery store. It comes in both powder & paste form.
**********************************************************
CHICKEN Vindaloo Recipe
Ingredients:
2 tsp cumin seeds, whole
1 ts Peppercorns, black
1 ts Cardamom seeds
Cinnamon (3 in stick)
1 1/2 ts Black mustard seeds, whole
1 ts Fenugreek seeds, whole
5 tb White wine vinegar
1 ts Salt
1 ts Cayenne pepper
1 ts Brown sugar, light
10 tb Vegetable oil
2 lg Yellow onions, peeled and cut into halfrings 6 tb Water
Ginger, fresh (1inch cube), peeled and coarsely chopped
10 Garlic cloves, peeled and coarsely chopped (or less)
1 tb Coriander seeds, ground
1/2 ts Turmeric, ground
2 lb Chicken breast (boneless), cut into bitesized pieces
8 oz tomato paste
1/2 lb new potatoes, peeled and quartered
METHOD:
Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder. In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside.
NOTE:
(Don't undercook the onions. They should be cooked until dark brown. If the onion paste turns out gray rather than brown, then the onions were not cooked enough. This dish is very, very hot. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal.)
Heat oil in large saucepan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions with a slotted spoon and put them in a blender. Turn off the heat, but do not discard the oil. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the Vindaloo paste. Put the ginger and garlic in a blender. Add about 3 T water and blend until you have a smooth paste. Heat the remaining oil in the saucepan over medium heat. When hot, add the ginger, garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds. Add the chicken, a little at a time, and brown lightly.
Add the Vindaloo paste, tomato paste and potatoes to the chicken in the saucepan. Stir and bring to a slight boil. Cover the saucepan, reduce heat to low and simmer for about an hour, or until potatoes are tender. Serve over rice.
Category: Ethnic Cuisine
I need a recipe for chicken vindaloo?
Thanks.
Answer: *chicken Vindaloo I
3 cups chopped onions
1 1/2 cups chopped seeded tomatoes (about 4 medium)
2 1/2 tablespoons distilled white vinegar
1 large garlic clove, chopped
1 teaspoon minced peeled fresh ginger
1 teaspoon tomato paste
1 teaspoon garam masala#
1 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon (or more) cayenne pepper
2 tablespoons vegetable oil
6 skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces
1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
1 1/2 cups low-salt chicken broth or water
Blend first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until paste forms. Heat oil in heavy large pot over medium-high heat. Add paste from processor and cook until golden, stirring occasionally, about 3 minutes. Add chicken and potatoes; sauté 5 minutes. Add broth; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are tender, stirring occasionally, about 15 minutes. Uncover and simmer until chicken is cooked through, about 5 minutes longer. Season with more cayenne, if desired, and salt and pepper.
#A spice mixture available at Indian markets, some specialty foods stores, and many supermarkets. To substitute, mix 3/4 teaspoon ground cumin, 3/4 teaspoon ground coriander, 1/2 teaspoon ground pepper, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground cinnamon; use 1 teaspoon of mixture.
*Chicken Vindaloo II
2 tsp(10 ml) whole cumin seeds
1 tsp(5 ml) black peppercorns
1 tsp(5 ml) cardamom seeds
3 in(10 cm) stick cinnamon
1 1/2 tsp(8 ml) whole black mustard seeds
1 tsp(5 ml) whole fenugreek seeds
5 Tbsp(75 ml) white wine vinegar
1 tsp(5 ml) salt
1 tsp(5 ml) cayenne pepper
1 tsp(5 ml) light brown sugar
10 Tbsp(150 ml) vegetable oil
2 large yellow onions, peeled and cut into half-rings
100 ml water
1 in(2-cm) cube of fresh ginger, peeled and coarsely chopped
8-10 cloves garlic, peeled and coarsely chopped
1 Tbsp(15 ml) ground coriander seeds
1/2 tsp(2.5 ml) ground turmeric
2 lb(1 kg) boneless chicken breast, cut into bite-sized pieces
8 oz(250 ml) tomato sauce
1/2 lb(250 g) new potatoes, peeled and quartered
Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder. In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside.
Heat oil in large saucepan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions with a slotted spoon and put them in a blender. Turn off the heat, but do not discard the oil. Add 3 Tbsp (50 ml) water (or more if necessary) to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the Vindaloo paste.
Put the ginger and garlic in a blender. Add 3 Tbsp (50 ml) water and blend until you have a smooth paste.
Heat the remaining oil in the saucepan over medium heat. When hot, add the ginger -- garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds. Add the chicken, a little at a time, and brown lightly.
Add the Vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan. Stir and bring to a slight boil.
Cover the saucepan, reduce heat to low, and simmer for about an hour, or until potatoes are tender.
Serve over rice.
Don't undercook the onions. They should be cooked until dark brown. If the onion paste turns out gray rather than brown, then the onions were not cooked enough.
This dish is very, very hot. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal.
ENJOY :-)
Category: Cooking & Recipes
Please help me make Lamb Vindaloo like they do in the Indian restaurants?
Does anyone have a really good recipe for Vindaloo that they have really made themselves and not just cut and pasted a recipe link?
Thank you!
Answer: Try this, it is an authentic, "homemade" recipe. The key is you need to have the garam masala spice mix. Find an Indian store in your area and get some, if you haven't tried it you will be amazed at how much more authentic it makes your recipes.
1 lb potatoes
1/4 c cooking oil
1 large onion finely chopped
6 green chiles, chopped
3 tsp tomato puree
2 tsp turmeric
2 tsp cayenne
1 tsp garlic powder
1 tsp ginger powder
2 tsp salt
2 tsp garam masala
1 lb diced lamb
1 tbsp water
Chopped green coriander for garnish
Peel and dice potatoes into 1 inch cubes.
Heat oil and add onion, chilis and cook until onion is golden brown.
Add tomato puree and spices and the lamb. Mix well, lower the heat and simmer gently for about 5 minutes stirring occasionally.
Add the water (you can add more if you need to thin it down) and the potatoes. Let simmer for about 35 minutes, stirring every 5 minutes or so.
From "An Indian Housewife's Recipe Book" by Laxmi Khurana
Category: Cooking & Recipes
Is vindaloo the hottest curry you can eat?
I love hot indian food but cant seem to find something hot enough.
Answer: It's a phall. It makes you want to poo your entrails out. All curry houses do a phall-they just look at you as if you are mental when you order it. I am more of a bhuna fan myself. But if I am a bit lashed, a vinda is always good. Except for Ghandis revenge in the morning.
Category: Other - Food & Drink
fat les - vindaloo - YouTube
Nov 28, 2006 ... Keith Allen's 1998 football song Vindaloo which parodies The Verve video Bitter Sweet Symphony.
