Popular Post fishtank Posted January 26, 2021 Popular Post Share Posted January 26, 2021 (edited) SteveK posted this a while back but is now archived. I have been tweaking my vindaloo from scratch for over a year now and have managed to get a really tasty version that I can make with ingredients that I can buy in a small Isaan village. Hopefully someone will try this out. It's adapted from a recipe from an Indian lady and Rick Stein's beef vindaloo recipe. Roughly chop 2 large onions, 10 cloves garlic, 12 red chillies, 2 inch piece of fresh ginger, 1 tsp mustard seeds, and fry lightly in 1 tbsp oil then allow to cool. Transfer to a blender. Add 1 heaped tablespoon cumin, 1 tbsp paprika, 1 tsp salt, 1 tsp black peppercorns, 1 tbsp curry powder (generic Thai curry powder or Waugh's), half teaspoon turmeric (too much turmeric ruins the flavour completely which I found out the hard way), 2 inch piece of cinnamon, 1 tbsp brown sugar and 100mls white vinegar. Blend it up adding additional white vinegar until you get a smooth, thick paste. Add in your chicken pieces, and refrigerate for 2 hours, no longer as the vinegar breaks down the chicken and it won't taste as nice. Then fry the lot in a pan in 1tbsp oil until chicken is cooked through. This produces a brown curry, so I add a tiny amount of red food colouring to get it more like the British curry house style. Add freshly chopped coriander and enjoy. If you can get cloves, add 6 into the blender but I can't get them here. Also, if you can find ghee, that gives a better taste than vegetable oil, and use a bit more than you would oil. Because vindaloo has so much vinegar, it's basically a pickle, and you can make a giant batch of the sauce and just marinade the meat as and when you want it - it will last a long time in the fridge. Edited January 26, 2021 by fishtank 6 3 Link to comment Share on other sites More sharing options...
norfolkandchance Posted January 27, 2021 Share Posted January 27, 2021 Google ‘Zing Street’ for Cloves and Ghee plus all things Indian. Ghee is expensive so I make my own. 1 Link to comment Share on other sites More sharing options...
fishtank Posted January 27, 2021 Author Share Posted January 27, 2021 Makro have a decent selection of spices. 1 Link to comment Share on other sites More sharing options...
jaiyenyen Posted February 16, 2021 Share Posted February 16, 2021 I got cloves in my local market in Sai Mai, Bangkok. I find showing a photo on my phone of what I want, usually works. 1 Link to comment Share on other sites More sharing options...
BenDeCosta Posted February 18, 2021 Share Posted February 18, 2021 (edited) This recipe is excellent. I made up a huge batch and put into plastic bottles and stored in the freezer. You can add chopped bell peppers or capsicums as they call them here and make a really nice jalfrezi. I also add tomato paste and a spoon of Ajinomoto to make it extra tasty. British curry house style curries use a lot of ghee to make the curry so creamy and delicious, I would say that it's much better than butter and I buy it from Zing Street. Edited February 18, 2021 by BenDeCosta Link to comment Share on other sites More sharing options...
Popular Post richard_smith237 Posted February 18, 2021 Popular Post Share Posted February 18, 2021 Not Vindaloo... This guy ‘The Bombay Chef’ [Varun Inamdar] makes an excellent Butter Chicken... I mimicked this recipe and had awesome results in the UK - one of the best curries I’ve ever made. I also followed exactly the same recipe in Thailand and the results were good but not as good as the one I made in the UK. The difference - the Fresh Tomatoes in the UK were much much better. Thus: the quality of the fresh ingredients makes a huge difference. The tomatoes in Thailand are just not as good. IF you can find good quality tomatoes - I recommend this Butter Chicken recipe. 3 Link to comment Share on other sites More sharing options...
Seeall Posted February 18, 2021 Share Posted February 18, 2021 On 1/26/2021 at 9:19 PM, fishtank said: SteveK posted this a while back but is now archived. I have been tweaking my vindaloo from scratch for over a year now and have managed to get a really tasty version that I can make with ingredients that I can buy in a small Isaan village. Hopefully someone will try this out. It's adapted from a recipe from an Indian lady and Rick Stein's beef vindaloo recipe. Roughly chop 2 large onions, 10 cloves garlic, 12 red chillies, 2 inch piece of fresh ginger, 1 tsp mustard seeds, and fry lightly in 1 tbsp oil then allow to cool. Transfer to a blender. Add 1 heaped tablespoon cumin, 1 tbsp paprika, 1 tsp salt, 1 tsp black peppercorns, 1 tbsp curry powder (generic Thai curry powder or Waugh's), half teaspoon turmeric (too much turmeric ruins the flavour completely which I found out the hard way), 2 inch piece of cinnamon, 1 tbsp brown sugar and 100mls white vinegar. Blend it up adding additional white vinegar until you get a smooth, thick paste. Add in your chicken pieces, and refrigerate for 2 hours, no longer as the vinegar breaks down the chicken and it won't taste as nice. Then fry the lot in a pan in 1tbsp oil until chicken is cooked through. This produces a brown curry, so I add a tiny amount of red food colouring to get it more like the British curry house style. Add freshly chopped coriander and enjoy. If you can get cloves, add 6 into the blender but I can't get them here. Also, if you can find ghee, that gives a better taste than vegetable oil, and use a bit more than you would oil. Because vindaloo has so much vinegar, it's basically a pickle, and you can make a giant batch of the sauce and just marinade the meat as and when you want it - it will last a long time in the fridge. Hey, considering indian seem crazy expensive here and the chemical packet mixs taste <deleted> - thats super cool, I can see a lot of work and time in this.... I will try it.. as for ghee..... interesting I talked to an indian chef (Hilton) he likes to use ghee from prawns as a healthier taster alternative.. sounds a bit anvanced for me so will use ghee from makro I guess... with my thai wifes knack for sklow cooking thai beef so its soft and just as good as any I cant wait..... cheers all... 1 Link to comment Share on other sites More sharing options...
Seeall Posted February 18, 2021 Share Posted February 18, 2021 Anyone know good curry receipes that can find all ingrediants in Makro / supercheap? Link to comment Share on other sites More sharing options...
norfolkandchance Posted February 18, 2021 Share Posted February 18, 2021 1 hour ago, Seeall said: Hey, considering indian seem crazy expensive here and the chemical packet mixs taste <deleted> - thats super cool, I can see a lot of work and time in this.... I will try it.. as for ghee..... interesting I talked to an indian chef (Hilton) he likes to use ghee from prawns as a healthier taster alternative.. sounds a bit anvanced for me so will use ghee from makro I guess... with my thai wifes knack for sklow cooking thai beef so its soft and just as good as any I cant wait..... cheers all... I bought some Thai beef in Makro yesterday. My slow cooker was to small for the job so I used a Instant Pot. Followed a recipe and cooked under pressure for 30 mins. Not quite tender so cooked for a further 15 mins with potatoes. Came out very good. Instant Pot was from Lazarda. Otto make, under a 1000. Best Buy I’ve had in Thailand. 1 Link to comment Share on other sites More sharing options...
Seeall Posted February 18, 2021 Share Posted February 18, 2021 4 hours ago, norfolkandchance said: I bought some Thai beef in Makro yesterday. My slow cooker was to small for the job so I used a Instant Pot. Followed a recipe and cooked under pressure for 30 mins. Not quite tender so cooked for a further 15 mins with potatoes. Came out very good. Instant Pot was from Lazarda. Otto make, under a 1000. Best Buy I’ve had in Thailand. Interesting.. never heard of it, have link? best theres loads.. Link to comment Share on other sites More sharing options...
Salerno Posted February 18, 2021 Share Posted February 18, 2021 (edited) 10 minutes ago, Seeall said: Interesting.. never heard of it, have link? best theres loads.. More commonly known as a pressure cooker: https://www.lazada.co.th/shop-pressure-cookers/otto/ Edited February 18, 2021 by Salerno 1 Link to comment Share on other sites More sharing options...
BenDeCosta Posted June 7, 2021 Share Posted June 7, 2021 (edited) On 2/18/2021 at 1:54 PM, Seeall said: Hey, considering indian seem crazy expensive here and the chemical packet mixs taste <deleted> - thats super cool, I can see a lot of work and time in this.... I will try it.. as for ghee..... interesting I talked to an indian chef (Hilton) he likes to use ghee from prawns as a healthier taster alternative.. sounds a bit anvanced for me so will use ghee from makro I guess... with my thai wifes knack for sklow cooking thai beef so its soft and just as good as any I cant wait..... cheers all... Actually, once you've bought the ingredients, you can make a big batch of vindaloo sauce in under an hour. I pour mine into plastic containers and freeze in batches. Allows me to make a chicken or pork vindaloo in about 15 minutes. If you can't find the ingredients, look on ZingStreet. I add cardamoms and a bit of extra coriander, always comes out great. Edited June 7, 2021 by BenDeCosta 1 Link to comment Share on other sites More sharing options...
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