BS: Vindaloo

Subject: Vindaloo
From: Den
Date: 10 Mar 02 - 06:27 PM

I just finished a plate of Vindaloo for dinner and I wondered how many other Catter's enjoy this delicious Indian dish, maybe we could swap recipes. I usually only cook it when I'm eating alone because my family find it way too hot. I must confess I cheat when I make it I go the Patak's Vindaloo sauce route. My recipe is as follows:

Two to three chicken breasts
6 potatoes cubed
1 can Patak's Vindaloo sauce
1 can full of water
2 large onions
3 tbs of olive oil
First I cook the onions in 2tbs of oil in a pan. While they are cooking I'll cut the chicken into bite sized pieces and peel and cube the spuds. When the onions have browned nicely I'll add the chicken and cook that till its done then I add the spuds, the Vindaloo sauce and the can full of water. I'll cook this untill the spuds are done, usually 20 to 25 minutes. Then enjoy with a couple of large glasses of water.

I'd love to try a scratch recipe but I think it might be hard to find some of the ingredients. Den

Subject: RE: BS: Vindaloo
From: Clinton Hammond
Date: 10 Mar 02 - 06:32 PM

I WISH Windsor had a good 'after-the-pub' place to get a good vindaloo after a night of pints...

"I don't care to eat out in smart restaurants I'd rather do a vindaloo, take away is what I want..."

;-)

Subject: RE: BS: Vindaloo
From: RichM
Date: 10 Mar 02 - 06:32 PM

How *hot* is Vindaloo sauce?

I'd like to make this as post-practice supper for my bandmates after our weekly get-together this week... and while Some Like It Hot,lil Davy ourmandolinplayerdon't...

Subject: RE: BS: Vindaloo
From: Den
Date: 10 Mar 02 - 06:39 PM

RichM, if you make my recipe keep some extra napkins handy for mopping your brow;-) Den

Subject: RE: BS: Vindaloo
From: Ebbie
Date: 10 Mar 02 - 07:02 PM

Whoo! Sounds good. Is Patak's Vindaloo available in the US?

Incidentally, I have a way to make WONDERFUL fried potatoes. Just run cold water over the raw, peeled and cut up spuds until the water runs clear. Gets the starch out- and makes the potatoes almost totally different from what you grew up with. (True, in my case) I learned the trick from my brother- and have gotten MANY requests for my secret. Of course, it's not a secret, because I tell them. Try it.

Ebbie

Subject: RE: BS: Vindaloo
From: Den
Date: 10 Mar 02 - 07:09 PM

Oops forgot to mention, serve over rice. Ebbie I think you should be able to get Pataks in the US. I live in Canada and most of the big chain grocery stores carry it. Or if there are any Indian food specialty stores in your area you could try there. I will try your spud trick. Den

Subject: RE: BS: Vindaloo
From: Murray MacLeod
Date: 10 Mar 02 - 07:28 PM

I remember when I was but a callow youth in Edinburgh, eating a vindaloo after a night in the pub was regarded as a kind of rite of passage, the equivalent of a Masai grabbing a lion by the tail.

If I had to do it again and had the choice, I would choose the Masai ritual. Less hazardous.

Murray

Subject: RE: BS: Vindaloo
From: Clinton Hammond
Date: 10 Mar 02 - 07:32 PM

Why would anyone WANT to take the starch out of potatoes???

Subject: RE: BS: Vindaloo
From: wysiwyg
Date: 10 Mar 02 - 07:40 PM

Hardi makes a mean vindaloo. Part of what makes this dish hotter than it seems it oughter be is the vinegar. Hot hot-oil on the skin AND some acid, hey! YeeHAH!

To really make it hot, freeze it then reheat it. LOOK OUT!

~Susan

Subject: RE: BS: Vindaloo
From: Dicho (Frank Staplin)
Date: 10 Mar 02 - 07:52 PM

Patak sauces and other foods sell pretty much everywhere. The trick is to adjust the amount of the sauce to your taste. Hot, but not to the embalming stage.
Here is a Patak recipe for Chicken vindaloo:
1 cup thinly chopped onions
2 tablespoons cooking oil
1 lb. boneless chicken, chopped
3-4 tablespoons Patak's vindaloo paste
3 medium potatoes, cubed
2 cups water, more or less

Fry onions over low-moderate heat until they are caramelized. Add chicken, increase heat and cook until chicken is white.
Add vindaloo paste, potatoes and water (water should cover almost everything). Stir well and simmer until potatoes are cooked (20-30 minutes).
Serve over rice.
Hmmm, I'm going to get some paste tomorrow when I shop.
Vindaloo the "Hard way" is also given- a large number of spices involved.
vindaloo

Subject: RE: BS: Vindaloo
From: Nigel Parsons
Date: 10 Mar 02 - 07:56 PM

Back on topic!! The English anthem for the last Football (soccer) World Cup was entitled "Vindaloo". The words were simplistic, and I'm sure someone will post a suitable cross-ref. (Sorry, I mean "Cross-Reference" not a Cross Referee)

Subject: RE: BS: Vindaloo
From: Dicho (Frank Staplin)
Date: 10 Mar 02 - 08:04 PM

Wysiwyg, I just saw your post about the vinegar. I have a reaction to vinegar- can't rest for a day afterwards. I found this recipe for lamb (or chicken) that uses some cider vinegar, but I can substiture white wine and brandy. vindaloo

Subject: RE: BS: Vindaloo
From: Dicho (Frank Staplin)
Date: 10 Mar 02 - 08:08 PM

Vindaloo?

Subject: RE: BS: Vindaloo
From: Dicho (Frank Staplin)
Date: 10 Mar 02 - 08:12 PM

here

Subject: RE: BS: Vindaloo
From: Dicho (Frank Staplin)
Date: 10 Mar 02 - 08:17 PM

Vindaloo
Too much of the brandy!

Subject: RE: BS: Vindaloo
From: Dicho (Frank Staplin)
Date: 10 Mar 02 - 08:22 PM

Vindaloo

Subject: RE: BS: Vindaloo
From: Dicho (Frank Staplin)
Date: 10 Mar 02 - 08:25 PM

At last! (Hic). At the bottom of the recipe, note the click to Dinner Coop. Some nice stuff here.

Subject: RE: BS: Vindaloo
From: Rick Fielding
Date: 10 Mar 02 - 08:34 PM

On the night before my wedding, my best man had the HOTTEST Vindaloo ever served (it was in Glasgow, natch) and all through the service, we were worried he might explode. He didn't but there were several rather pungent smaller eruptions!

Rick

Subject: RE: BS: Vindaloo
From: wysiwyg
Date: 10 Mar 02 - 09:14 PM

Thanks, D!

~S~

Subject: RE: BS: Vindaloo
From: Ebbie
Date: 11 Mar 02 - 02:53 AM

Clinton, I suspect it is how restaurants get their potatoes so light and flavorful. Don't need the starch. Try it sometime.

Subject: RE: BS: Vindaloo
From: Mr Happy
Date: 26 Jun 02 - 10:43 AM

vindaloo and rice

if you rearrange the letters, you get leonardo da vinci!

Subject: RE: BS: Vindaloo
From: Steve Latimer
Date: 26 Jun 02 - 11:14 AM

I love my spice. East Indian, West Indian, Thai, Mexican etc. My motto used to be "The Hotter the Better", but I finally had to ask myself if I was enjoying it or just testing my limits. I still like it hotter than most.

Rick, Your story reminds me of the time that I had to drive to Gravenhurst with another guy the night after too much Jalapeno sauce at a Mexican Restaurant. I can usually handle my spices, but I think even 'Spaw would have been embarrased if he were me on this trip.

Are you up to Curry again?

Subject: RE: BS: Vindaloo
From: Mr Happy
Date: 26 Jun 02 - 01:34 PM

then of course, there's the old dylan song 'vindaloo, vindaloo my little darlin', etc

Subject: RE: BS: Vindaloo
From: MMario
Date: 26 Jun 02 - 01:43 PM

chicken vindaloo from the SOAR database.

Subject: RE: BS: Vindaloo
From: The Walrus
Date: 26 Jun 02 - 06:17 PM

"...The English anthem for the last Football (soccer) World Cup was entitled "Vindaloo"..."

I must admit I was amused at the time - I appears that the name "vindaloo" is a corruption of the Portuguese for "garlic wine" - so it was probably from Goa (not even British India).
By the bye, If you think a Vindaloo is hot, try a "Phaal" (served with it's own fire extinguisher) - as a mate of mine was heard to testify "Oh God! It comes out hotter than it goes in"

Walrus

Subject: RE: BS: Vindaloo
From: Gervase
Date: 27 Jun 02 - 06:58 AM

Traditionally vandaloo is made with pork, and benefits from the fattier meat to counter the sourness of the vinegar. And, despite the aloo in the name, it doesn't necessarily feature spuds.
The original idea was to pickle the meat so it could be taken on treks without spoiling.
One recipe I've used comes from the Indian cook Dharamjit Singh and tastes excellent (though not a lot like the Patak version - which is tasty enough - or like the bog standard curry-house 'one-sauce-fits-all' variety).

2lb boned pork.
2oz ghee (clarified butter).
14 cloves of garlic.
Half a tsp each of cardamom pods, cinnamon, cloves and black pepper.
2tbsp coriander seads.
Hot cayenne - anything from half a tsp for a Western Indian vindaloo to 3tsp for a Brummie ring-stinger.
1 tsp salt.
2 tsp ground pale mustard seed.
1 tbsp turmeric.
1tbsp cumin seed.
1tsp onion salt.
A two-inch thumb-sized chunk of root ginger.
6 bay leaves.
1 cup wine vinegar.

Roast the coriander seeds in a heavy pan and blow away the husks. Add the cumin seeds and roast those, then grind all the aromatics in a pestle and mortar (with the exception of the mustard seed and bay leaves) and make into a thick paste with a little of the vinegar.
Wipe the pork with a vinegar soaked cloth and cut into large cubes, pricking each cube with a fork. Rub the aromatic paste into the pork and place in a dish. put the bay leaves on top of the pork and pour on the rest of the vinegar. Leave for 24 hours in a cool place, turning every few hours. Heat half an ounce of the ghee and fry the garlic until lightly coloured, remove from the oil and grind with the pestle.
Fry the mustard seed in the rest of the ghee and when it's golden brown add the pork and marinade, together with the bay leaves and ground garlic.
Bring to the boil, clap a tight lid on the pot and simmer over a very low heat until tender. If necessary, add some hot water during the cooking to keep the meat moist.
Enjoy!
To pickle the meat, use very fat pork, rub with the aromatic paste and cook without liquid over a very low heat until all moisture has gone. Then make a seond lot of armoatic paste, heat a good cup or two of oil (olive or grape-seed) with the paste for about five minutes and them add the pork and continue to simmer very gently until the meat is tender.
Put the cooked meat in a Kilner jar, cover with whole pepercorns and bayleaves and gently poor on the remaining hot oil in the pan, covering the meat.
Leave it to mature for a couple of weeks at least.
To use, dig out the chunks of pork with a fork, drain and slice very thinly and serve in rolled up chapatis or naan. The remaining oil can be used in all sorts of dishes, flavouring dahls or whatever. Scrummy.

Subject: RE: BS: Vindaloo
From: IanN
Date: 27 Jun 02 - 10:46 AM

Check out Ian Anderson's guide to curry (yes THAT Ian Anderson) at:

http://www.jethrotull.com/musicians/indianfoodguide.html

It ends with:

Wagner, Beethoven and Hendrix might have chanced the Vindaloo but Mozart, Debussy and John Denver were probably Korma or, perhaps, Dhansak guys on a daring night. Got the picture? See you in Curry Heaven!

I wholeheartedly agree - going home for a Cheese Vindaloo now - Mmmmm my favourite!

Subject: RE: BS: Vindaloo
From: Fortunato
Date: 27 Jun 02 - 11:40 AM

Bela Lugosi Sings Old Rock N'Roll:

"Vinda Lou, Vinda Lou, I vant to conjugate vith you."

Hee, Hee, Hee.

Subject: RE: BS: Vindaloo
From: Jim Krause
Date: 27 Jun 02 - 01:03 PM

Ooch, when I read the thread title, I thought it might be some gawdawful concoction from an English toilet.
Jim

Subject: RE: BS: Vindaloo
From: GUEST,Den at work
Date: 27 Jun 02 - 01:09 PM

That sounds like a lot of work Gervase. It must be good to go to all that trouble but I think I'll stick to my lazy man's way with the Pataks. Or alternatively we have an excellent Indian restaurant here in Halifax NS called Curry Village which does a very tasty Vindaloo. God I feel like having one right now.

Subject: RE: BS: Vindaloo
From: GUEST,Nick
Date: 27 Jun 02 - 02:48 PM

Vindaloo, do you mean Vindaloo Who?, Wasn't she the little who that leads the townswhos singing "Davoo Dore" (sp?) on Christmas morning after the Grinch stole Christmas?

Just trying to spice up the thread a bit!

Off the subject Nick

Subject: RE: BS: Vindaloo
From: GUEST,Bill Kennedy
Date: 27 Jun 02 - 03:27 PM

this is actually a Portuguese dish, vinha d'alhos (wine and garlic), which came to Goa in south India with the Portuguese who settled there. Basically a simple mixture of pork, wine vinegar, garlic, peppers and other spices. In that form not very popular with most of India whose Hindu and Muslim populations avoid beef and pork, but the spice/vinegar combination is pretty common in Indian cooking in general, and there are lamb and chicken and vegetable vindaloos most places, pork and beef in Goa mostly, with its large Christian carnivore population. Some people are confused by the word aloo, which is potato in Hindi, as in Aloo Ghobi (potato and cauliflower) or aloo dum (potato and onions) and vindaloo does just mean a spicey meat and potatoes dish to most people. You can get great vinha d'alhos dishes in Provincetown on Cape Cod, or other northeastern seaside towns with large Portuguese American populations. Not as spicy as the Indian version, though.

Subject: RE: BS: Vindaloo
From: MMario
Date: 27 Jun 02 - 03:43 PM

and here's a recipe for vinha d'ahlos

3 lb boneless pork
1 1/2 cups wine vinegar
2 cloves garlic, crushed
6 hot red peppers, seeded and chopped (or 1 tablespoon crushed red pepper flakes)
1 bay leaf
2 teaspoons salt
6 whole cloves
1/4 teaspoon thyme
1/8 teaspoon sage
2 tablespoons salad oil

Cut pork into 2 X 1 1/2-inch pieces.
Combine vinegar, garlic, red pepper, bay leaf, salt, cloves, thyme and sage;
pour over pork and let stand overnight in refrigerator.
Bring to a simmer and cook pork in marinade for 20 minutes; drain.
Heat the oil in a skillet; add pork and saute slowly for 10 to 15 minutes until browned.

Subject: RE: BS: Vindaloo
From: Jon Bartlett
Date: 28 Jun 02 - 02:44 AM

Blessings on Mrs. Patak for bringing so many of us to Indian food!

Subject: RE: BS: Vindaloo
From: mooman
Date: 28 Jun 02 - 03:19 AM

Vindaloo...? Nah!

You have to have a Phaal and more than this it has to be served in an Indian restaurant in Newcastle, U.K.

Then you will know the definition of HOT!

mooman

Subject: RE: BS: Vindaloo
From: Dave Bryant
Date: 28 Jun 02 - 04:27 AM

I'm surprised that no-one has posted the words to the song "Vindaloo" which is a very bawdy parody of the pop song "Only You" by Yazzoo. It starts

Last night I went to the pub, I had some Indian grub,
Can't you hear me.

Anyone got the rest ?

Subject: RE: BS: Vindaloo
From: fogie
Date: 28 Jun 02 - 06:16 AM

You'll all have to answer to the nasty vindaloo beast from Red Dwarf! My mate Martin went that little step further, and used to eat Phall, or Tindaloos, and, managed to be off work for days at a time , what guts!!

Subject: RE: BS: Vindaloo
From: Nigel Parsons
Date: 28 Jun 02 - 06:19 AM

If the euphamism 'Loo' (for toilet) was prevalent in Welsh, then Vindaloo would sound like "Fynd i'r loo" i.e. going to the toilet. How apt! Nigel

Subject: RE: BS: Vindaloo
From: Den
Date: 28 Jun 02 - 05:02 PM

Any recipes for Phaal? I'm willing to try anything once and the hotter the better (as long as it is flavourful) as far as I'm concerned. Den

Subject: RE: BS: Vindaloo
From: Lonesome EJ
Date: 28 Jun 02 - 07:26 PM

Well, I got daring last night and prepared a Chicken Vindaloo from MMario's SOAR recipe. Couldn't find the black mustard, so I used yellow mustard seed, and couldn't find fenugreek. I also halfed the cayenne powder. It was absolutely delicious. Thanks to those who contributed to this thread, I've entered a new culinary realm.

Subject: RE: BS: Vindaloo
From: GUEST
Date: 28 Jun 02 - 07:46 PM

Den,

Are you very fat?

Your initial message suggests that you make this dish for a lone meal, yet you have 3 chicken breasts, 6 potatoes etc all on a bed of rice.

That would last me a week!

Subject: RE: BS: Vindaloo
From: Den
Date: 03 Jul 02 - 10:49 PM

Guest, I am 6 feet 190lbs and I EXERCISE maybe that makes the difference. I make enough for left-overs. You should try it you might like it. They say its addictive.

Subject: RE: BS: Vindaloo
From: Bert
Date: 03 Jul 02 - 11:21 PM

You'll find a few vindaloo recipes here

Subject: RE: BS: Vindaloo
From: mack/misophist
Date: 04 Jul 02 - 11:59 AM

Something strange is going on here. On the rare occasions when I can't avoid Indian cooking, all I ever taste is sugar, curry powder, and cinnamon. The stuff you're talking about here actually sounds like FOOD. What gives? Why the difference?

Subject: RE: BS: Vindaloo
From: GUEST,Den at work
Date: 04 Jul 02 - 12:26 PM

Actually Guest, I'll retract my last post. What I should have said was mind your own fucking business asshole. Ahh I feel better now.

Subject: RE: BS: Vindaloo
From: GUEST
Date: 04 Jul 02 - 12:27 PM

Charming...