Vindaloo Paste -How to make Vindaloo Masala - For the Vindaloo Lover!
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- Опубліковано 21 жов 2024
- How to make Vindaloo Masala. I know what you are saying - Why would you? Well, this Vindaloo Paste has a fantastic depth of flavour, tomatoey, sour, sweet, garlicky, and a bit of heat at the end. It's ready to go instantly - no more spices are needed to make a curry. This is a Vindaloo Paste at hand for the Vindaloo lover, making a curry really easy with the taste we all like. This paste keeps for 3 months, not a problem, and longer if frozen for at least 6 months - I have used it after 10 months, and it was a great curry.
👇 RECIPE BELOW
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Ingredients
500 ml oil at least your choice veg, canola, palm in Asia Palm Oil NOT olive.
400g garlic peeled
120g Ginger
180 ml tamarind pulp / paste out of a jar
150 ml apple cider vinegar / red wine vinegar your choice
2 tbsp cornflour as a thickener
3 cups ketchup
4 tbsp tomato paste
10-20 red chilies
5 tbsp - mixed powder / curry powder
2 tbsp coriander powder
2 tbsp sugar - see note
1 tbsp cumin powder
1 ½ tbsp black pepper
1 ½ tbsp kashmiri chili powder
1 tbsp chili powder
1 tbsp salt
1 tbsp garam masala
½ tsp each
cardamon powder, cinnamon powder, ground cloves, nutmeg
NOTE: sugar is optional but after making this paste so many times it does need the sweetness in there.
Kasoori Methi - I DO NOT add methi to this paste - I never like to take the chance of a paste with so many ingredients turning bitter. If you like Methi in your vindaloo add it at the end of your curry making.
This paste can be scaled - leave that one to you!
Also a huge bonus about making a paste like this - for those who do not eat spicy - you can knock down the chili and still have the taste of a vindaloo.
#vindaloopaste #vindaloo #vindaloospiceblend
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That is some x-rated cooking! Love it! This has quickly become my favourite curry channel. Look forward to the next video.
Thank you - I think you have guessed it - its a Chicken Vindaloo using the paste. Delicious curry. Best, Rik
Vindaloo is my favourite good tips thanks.
I've just eaten a belter - editing the video now will be up in a day or so. Best, Rik
Looks like the perfect vindaloo sauce 😋👌
Cheers Nigel its a belter or it wouldn't be on here mate. Best, Rik
As usual great advice on how to make a great paste. Well done m8 ❤
Thanks David - hope it helps someone. Best, Rik
As a vindaloo enthusiast it looks gorgeous Rik and only just come across this video.
You're clearly a man with whatever dish you're cooking, have a natural flair and feel for what the recipe and the dish requires with regards ingredients. Talents of a great cook and chef!
Keep up your great work. 👍
Roger
Wow! I Appreciate Roger, very much - I usually have all the tosh comments from the so-called curry gurus who have never worked in a restaurant of takeaway. Thank you. Best, Rik
@NOTANOTHERCURRYSHOWSAMEButDiff Pleasure Rik. There is an old saying which you may be aware of that if a Chef can cook a tasty, quality vindaloo then their other dishes are likely to be very tasty and of high quality too!
Rik, I just now found this adjunct channel you have!! You are so Talented!! I am sure more surprises are coming! Please, you have to let golks know you have this channel as well! It would be so beautiful if you can do curries from the Carribean and South Africa, just asking and keeping my fingers crossed!!
Looks great mate
Thank you. Best, Rik
That’s a great looking paste Chef. Thanks for sharing and it’s great to see the passion and genuine enthusiasm and enjoyment that comes across in your videos…👏👏👏
Fantastic comment thank you. Best, Rik
Mate, just watched your vid on the Vindaloo paste, delish. you have a new fan and subscriber, cheers mate.
Thank you. Best, Rik
I'm not a vindaloo kind of curryman,but my brother is,so I've cooked this one in the slow cooker,I've just tasted it😮shut the front door!that is one serious tasty sauce-with a back heat I can tolerate?cheers Ric from BIGMICK IN THE UK 🇬🇧
Welcome, Cocker - and you know a Vindaloo doesn't have to be hot mate - that is something we are all accustomed to. Use all the spices less chili and you have a Vindaloo full-bodied taste without the heat. Best, Rik
Just humble question - no fenugreek in this paste? No mean I'm an expert, but as I could notice it's pretty common in vindaloo recipes. If "yes", and what amount would you suggest?. If "not" may I ask you why (just wonder - no need to argue). Appreciate your reply in advance. Thnx 👍
No arguments, great question! Fenugreek leaves are not typically found in a traditional Vindaloo curry. Vindaloo, a popular Indian dish, especially in Goan cuisine, is known for its spicy and tangy flavor profile, primarily derived from ingredients like vinegar, garlic, ginger, and various spices, including cumin, mustard, and red chili peppers. Fenugreek leaves, used in various Indian dishes for their distinct flavor, are not a standard ingredient in Vindaloo recipes. However, chefs and cooks may add them for a unique twist or personal preference. I also do not use mustard as my preference in vindaloo. It's a choice and a follow-the-sheep thing with others. The choice really is yours on this one. Hope it helps! Best, Rik
@@NOTANOTHERCURRYSHOWSAMEButDiff sorry I wasn't clear. I meant Fenugreek SEEDS (not leaves)
Hi Rik, this is fantastic. What would be your recomendation for amounts to freeze this in please?
Mate, I have jars of this in the fridge - appropriately canned in boiling water and lasting 6 months easily. If frozen, I would go for 200g portions - enough to cook a 3 chicken breast curry. Best, Rik
❤ love looking forward excellent project jobs 💕🏝️💝❤️⭐️🆒✅💭🌍
Thank you. Best, Rik
Hi Rik. Great stuff as always. Going to try this soon. Can I ask why you mixed cornflour with the vinegar please?
Yes the cornflour is a slight thickener for the paste. Best, Rik
alchemist....🌶🌶🌶
Hi what kind of red chillies are you using? Can you use dried red kashmiri chillies instead and would you have to soak them before adding to the blender?
Yes and Yes Thank you. Best, Rik
Hi Rick I made this today 1/2 scale and noticed the recipe does not show the tomato paste. It looks and tastes great btw
Yum 🥵👌
Can you tell me what kind of vegetable you use? For example is it sunflower, oil or corn oil or rapeseed oil our groundnut oil or soybean oil?
Hi Dennis - sorry - on the list now - veg, canola, palm in Asia Palm Oil NOT olive. Chicken Vindaloo next video. Best, Rik
@@NOTANOTHERCURRYSHOWSAMEButDiff thank you, much appreciated.
I love the mixture, and it is very similar to one I cooked some years ago. The odd thing about this dish is that it is Not tremendously Garlic tasting, the long cooking mellows the Garlic.
As for Tomato Ketchup, please NO. I know perfectly well that it is mostly Tomatoes and Vinegar, but we can live without the Yucky preservatives and sweeteners
Please just use a can of chopped plum tomatoes, or even unchopped, a quick knife in the can will do the job, far nicer. As for the Spices put in en-mass? Some need a short fry-off IMHO
As far as this paste goes its positively garlicky very much so that is why I make the paste. Have you made this paste? Amazing if you have its only been up a day! Sounds like you already have a spice mix - as per all my recipes taste and adjust - as far as KETCHUP massive place in any working kitchen - especially Asia where I live funnily enough. This recipe is bang on or it wouldn't be posted on my channel. If you don't like KETCHUP and think there is no place for it in cooking switch off and make some comment on someone else's channel obviously you have never cooked in the real world. Best, Rik
p,s, Please take note of this p.s. THIS IS NOT A bir channel - even though ive cooked bir for 40 years in takeaways and restaurants - THIS channel is to help those who earn and spend their well earned money on the bir crap served up and those individuals that copy others recipes and write books who clearly have no experience in a working kitchen, There is one good channel out there Als kitchen - now you either like him or you dont. At least he cooks and tries to cook the best he can. Even the Inspired channel copied my recipe for bombay potatoes and has over 100k views - if you don't believe me look at the release dates on both videos and the way I cook potatoes in all my dishes - and yes it was pointed out to me. As long as I can help others get the best in their kitchen that's what I'm about - I don't give a crap about subs and views - I show what works with all ingredients at hand - like it or not that is what this channel is about. Best, Rik
'A little bit of oil' 😱 My partner would kill me if I use that much garlic! I envy you.
nice vindaloo infused oil , with that amount of oil , that is what it seems to be , probably tastes really nice though .
Thank you. Best, Rik
Maybe I missed it but how do you use this paste to make a meal...Do you simply throw chicken tika or beef or shrimp and add the paste and thats it, or is there a recipe to use the paste as well?
You missed it - its the video immediately after the paste, here you go ua-cam.com/video/YLx_u3ZUL1s/v-deo.html Best, Rik
Hi me again 😂 is there a madras paste recipe please ?
Steve there is a madras paste on the backyard channel - just type in madras in the magnifying bit and it will come up. Best, Rik
Sorry missed this thank you mate
A little bit of oil. Jus one bottle. 🤣
Thank you. Best, Rik
No
Yes - if you had any advice or knowhow you would make a constructive comment - turn off and go watch a bir channel somewhere else. Best, Rik