From helen.watson@milkmarque.com Tue Mar 24 15:31:57 1998 Date: 19 Mar 1998 20:25:27 -0700 From: "Watson, Helen" Newsgroups: rec.food.recipes Subject: Collection (4) Vindaloo Curries Followup-To: rec.food.cooking Pork Vindaloo Vindaloo (Goan-style Hot and Sour Pork) Kholee Vindaloo (Chicken in Vinegar) Vaathoo Vindaloo (Duck cooked with Vinegar) >wayne@wayneb.demon.co.uk (Maurice) requested >Can anyone give me any recipes of indian recipes ,resturant style in >the UK ive tried various recipes they are not the same,ie like Madras >Korma, Dupiazza,rogon josh I have found loads of recipes on the net >but they just dont tast the same as the good old english takeaway >curries. and >David Monaghan also requested >Anyone got a good recipe for a Vindalooo sauce? Here are some Vindaloo recipes ... Pork Vindaloo By: The Complete Book of Curries, Howard Day Yield: 4 servings 450 g fat pork; cut into 2.5 cm cubes 4 cloves garlic; finely chopped 2 large onions; finely chopped 2 tablespoons vindaloo paste 2 tablespoons vinegar 50 g cooking fat salt; to taste Put the vat into a stewpan with the garlic and onions. Cook until the onions begin to change colour, then add the vindaloo paste and vinegar. Stir well and cook for 4 minutes on a low flame, making sure that the contents do not burn. Now add the pork and mix the whole thoroughly. Then cover with a well-fitting lid and cook over a low flame until the pork is tender. This dish needs constant watching, and if necessary, a little water can be added to form a rich gravy. Add salt to taste. Vindaloo (Goan-style Hot and Sour Pork) By: Madhur Jaffrey's Indian Cookery Yield: 6 servings 2 teaspoons cumin seeds 2-3 dried red chillies 1 teaspoon black peppercorns 1 teaspoon cardamom seeds 1 8 cm stick cinnamon 1 1/2 teaspoons black mustard seeds 1 teaspoon fenugreek seeds 5 tablespoons white wine vinegar 1 1/2-2 teaspoons salt 1 teaspoon light brown sugar 10 tablespoons vegetable oil 175-200 g onions; halved, finely sliced 4-6 tablespoons water; + 225 ml 900 g boneless pork shoulder meat; cut into 2.5 cm cubes 1 2.5 cm cube fresh ginger; peeled, coarsely chopped 1 small head garlic; cloves separated & peeled 1 tablespoon ground coriander 1/2 teaspoon ground turmeric Grind the cumin seeds, chillies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee grinder. Put the ground spices in a bowl. Add the vinegar, salt and sugar. Mix and set aside. Heat the oil in a wide, heavy pot over a medium flame. Put in the onions. Fry, stirring frequently, until the onions turn brown and crisp. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor. (Turn the heat off). Add 2-3 tablespoons of water to the blender and puree the onions. Add this puree to the ground spices in the bowl. (This is the vindaloo paste). It may be made ahead of time and frozen). Dry off the meat cubes with kitchen paper and remove any large pieces of fat. Put the ginger and garlic into the container of an electric blender or food processor. Add 2-3 tablespoons of water and blend until you have a smooth paste. Heat the oil remaining in the pot once again over a medium-high flame. When hot, put in the pork cubes, a few at a time, and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Do all the pork this way. Now put the ginger-garlic paste into the same pot. Turn down the heat to medium. Stir the paste for a few seconds. Add the coriander and turmeric. Stir for another few seconds. Add the meat, any juices that may have accumulated as well as the vindaloo paste and 225 ml water. Bring to the boil. Cover and simmer gently for an hour or until the pork is tender. Stir a few times during this cooking period. Kholee Vindaloo (Chicken in Vinegar) By: Encyclopaedia of Indian Cooking, Khalid Aziz Yield: 4 servings 1 1.5 kg chicken 100 g ghee; or 120 ml cooking oil 2 red chillies 2 green chillies 4 cloves garlic 2 bay leaves 4 cloves 4 cardamoms 4 teaspoons ground coriander 1 tablespoon ground cumin 1 1/2 teaspoons ground turmeric 1 1/2 teaspoons ground fenugreek 2 tablespoons vinegar 1 lemon 1 medium onion 300 ml boiling water 2 teaspoons black pepper 2 tablespoons garam masala 2 teaspoons salt Skin the chicken and cut it into 10 joints. Heat the ghee in a heavy saucepan and fry the chicken joints gently until they are sealed on all sides. Top and tail the chillies. Peel the garlic and mince it, together with the chillies. Put the bay leaves and cloves on a baking tray and place in a preheated hot oven 200 C / 400 F / Gas 6. Remove the outer peel from the cardamom pods. After 15 minutes, remove the bay leaves and cloves from the oven and grind together with the cardamom seeds into a fine powder. Mix together with the coriander, cumin, turmeric, fenugreek, garlic and chilli mixture and add the vinegar. Put this mixture into a liquidiser and blend together into a thick paste. Add the juice from the lemon. Spread the spice paste over the chicken joints. Reheat the remaining ghee and fry the joints together with the paste for a further 2-3 minutes. Peel and finely chop the onion and add to the pan. Fry for a further 2 minutes and pour in the boiling water, black pepper and garam masala. Bring to the boil, add the salt and simmer for 45 minutes with the saucepan tightly covered. Vaathoo Vindaloo (Duck cooked with Vinegar) By: Encyclopaedia of Indian Cooking, Khalid Aziz Yield: 4 servings 1 900g - 1.2 kg duck 100 g ghee; or 120 ml cooking oil 2 large onions 4 cloves garlic 4 dried red chillies 4 cloves 4 cardamoms 2 teaspoons ground turmeric 2 teaspoons coriander seeds 1 teaspoon cumin seeds 2 teaspoons poppy seeds 2 teaspoons black pepper 4 tablespoons vinegar 1 teaspoon salt 600 ml chicken stock 4 green chillies 50 g desiccated coconut Wash the duck well and cut into 8 joints. Heat the ghee in a heavy saucepan. Fry the joints until they are sealed on all sides. Lift out with a slotted s poon and put to one side. Peel and thinly slice the onions and garlic and fry until they begin to soften. Crumble in the dried red chillies, cloves and cardamoms and continue to fry for a further minute. Add the turmeric, coriander seeds, cumin seeds, poppy seeds and black pepper. Stir for a further few minutes and add the vinegar, salt and stock. Bring to the boil and add the duck pieces. Continue to simmer gently for 1 hour. Top and tail the chillies and chop into 0.5 cm pieces. Add to the saucepan together with the desiccated coconut. Cook for a further 10-15 minutes until the duck is tender. Helen Watson More recipes at http://www.hwatson.force9.co.uk/ and http://www.milk-marque.co.uk/ ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.