I have been wanting to recreate my first experience with vindaloo and finally did after watching your video i added ghost, birds eye, carolina reapers, and scorpion peppers to the mix of your recipe and it hit it on the nose thank you brother i shall eat this dish for all of eternity!
Thanks mate! been trying to make a good vindaloo sauce since I discovered vindaloo 20 years ago. I have travelled through India solo, really to find great food! I have tried your recipe tonight and I have not perfected it yet. But your guidance made my meal taste so much better! Thank you Sir.
@@snehalpatel9605 I haven’t! I couldn’t find the dried peppers and then forgot about it. Thanks for reminding me! I’ll have to try order them online I guess!
Just had vindaloo yesterday. I thought the ingredients might be something like this, since the sauce is exactly how I like my food. I'll try this recipe this week. Thanks!
Hi Imran, thanks for sharing, look's great. Quick question, this paste look's a little different to the paste in your other vindaloo recipe... do I Just need to add meat after making this paste, or follow the other recipe?
Wow!🤩 Great ! !🙏🙏🙏 I enjoy everything except I don't get the ingredients after the mustard seeds?🤔 But love it: I had make red chilli sauce just not so elaborated like your: thanks 🎄🎄🎄🎀⭐⭐⭐⭐⭐
We used 200 grams of chilies. At 0:58 Imran was trying to explain that he was using dry chillies so he soaked them in water overnight and they absorbed the water and got bigger.
Excellent video thanks for showing step by step. You added coconut milk to the dish for sweetness, I am not a coconut lover, would you taste the coconut or can this be substituted?
Hi Imran, I note you do not use turmeric or fenugreek seeds, ingredients I often see in various vindaloo recipies. Do you think they are simply not required, or would you recommend adding them maybe?
You can use tamarind paste or you could make your own like I mentioned in the other comment. We like making our own because it’ll taste better without the preservatives and chemicals.
Wow.... ingredients look really authentic ....love the quality of your videos ....the food looks so "real" LOL..... lucklily I have lots of Kashmiri whole chiles !!!
Apologies for the late response. We used 100 grams of seedless tamarind and we soak it in warm water for 1 hour and once it becomes soft you can turn it into a paste and then strain it to get rid of the fibre, seeds and skin.
We used 200 grams of chillies for this recipe. It may seem like we are using more than that because when we leave the chillies in the water they absorb the water and become larger. Hope this helps!
Hey so we buy seedless tamarind paste and then we soak it in water for 2-3 hours then we mix it and mash it into a paste, and then we strain it and then we mix into the vindaloo sauce.
Coriander leaves aren’t usually used in restaurants. We can’t really use tomato as a substitute. They have completely different taste and textures. However, you could use vinegar instead of tamarind to add some sourness.
How much of this sauce do you add, say for 1 portion.. 200-250g meat? Surely not 100%. I'm busy making it as I'm typing.. I had a taste and thought holy moly
I know you dont use it here but alot of curries ask for it, can you use stock instead of base gravy? To make a large batch id have to freeze and don't usually freesze food
@@imranskitchen7005 veg stock. Ive seen so many videos about base gravy which seems to be a thick potent veg stock. Ive always used chopped tomatoes and find it always makes a similar taste no matter what. Im a self taught cook but people love my cooking but id love to perfect anything I cook
I thought you was making 1 meal at first. I’m sitting here thinking blimey, I know vindaloo is hot but the first blending of chillis was a lot of chilli for 1 meal 😂. Didn’t realise you was making a batch. Seriously though, I think this is the sauce I need to make a fantastic madras which is something I can never replicate. Also, it never occurred to me that you could soak coriander and cumin seeds, don’t know why. Thanks
Hey thanks, this sauce is meant to be used while making other Vindaloo dishes. It’s not meant to be eaten by itself hahah. Yeah if you soak the coriander and cumin it just taste a bit more fresh and I prefer it this way. Hope you get a chance to try this recipe :)
This is my take on the recipe! Everyone has their own spin on things, that’s the beautiful thing about cooking! I’ve used this recipe in my restaurants for the past 30 years and my customers are very happy :)
first , U r not a Goan and 2 nd don’t spoil a Goan cuisine plc check on UA-cam, how the vindaloo sauce is made or make sure what you making or what u r showing on UA-cam is right a vindaloo because, its totally wrong. so please just check or go online & u will get an idea . plc tq
I don’t need to be an Italian in order to make Pasta and I don’t need to be a Goan to make Vindaloo. Everybody has their own version of a recipe. If you don’t like it make your own or watch another video!
Fantastic video Imran! Thank you for sharing
Vindaloo - one of Portugal's greatest gifts to the world. Vinegar and garlic.
I have been wanting to recreate my first experience with vindaloo and finally did after watching your video i added ghost, birds eye, carolina reapers, and scorpion peppers to the mix of your recipe and it hit it on the nose thank you brother i shall eat this dish for all of eternity!
That sounds spicy and delicious haha. Hope you enjoy!
Wow! Scorpions and Reapers - this would've been one pretty violent Vindy! 😮
Bloody hell! That's complete overkill. I hope you got medical attention for your ass.
Thank you. Love yr cooking, from germany
Wow super awesome yummy😋 Vindaloo sauce 🙏 Thank U so much Chef for Ur great video 💯👌☝️🤩
Vindaloo is one of my favorite Indian dishes!
Same :)
Thankyou for sharing your experience and recipe, 👌
Hello Sir , I’m new to your channel. Thank you for sharing this information
The most difficult thing about Indian cuisine is owning all of the ingredients. It is a spice library. Vindaloo is my all-time favorite.
True, there are so many elements that go into Indian cooking. But that’s what makes it taste so great!
I stock my spice library incrementally with each new dish I make
Vindaloo is my favourite curry too! 👍
Why does everyone make Vindaloo different grrrr
INGREDIENTS:
KASHMIRI DRY CHILLI - 200 GRAMS
GARLIC - 10 CLOVES
SEEDLESS TAMARIND (ADD 1 CUP OF WATER TO MAKE PASTE - 100 GRAMS
ONION - 1 OR 1 CUP
COCONUT MILK (UNSWEETENED) - 1 CUP
CUMIN SEEDS - 1 TS
CORIANDER SEEDS - 1 TBS
MUSTARD SEEDS - 1 TS
SALT - 2 TBS
CURRY LEAVES - 10 TO 15
VINEGAR - 4 TBS
OIL - 1/2 CUP (AS NEEDED)
GINGER PASTE - 2 TBS
Thanks for written receipt
How much tamarind is it?
I’m saving this video! I make vindaloo a lot but never have enough sauce/gravy. Now I’m going to make extra sauce this way.
Wow super awesome sauce Chef 🙏 Thank U so much
Thank you!
Very nice thank you
Thank you!
Sharing your channel because it is really awesome 😎
Thank you! I really appreciate it
Good video
Love you channel , keep it up thanks yum , yum. Can you freeze this ? thanks again.
Well what a find you are looking forward to more dish’s thank you 🙏
Appreciate it!
Excellent video
Thank you very much!
very good 😊 sauce
Thanks mate! been trying to make a good vindaloo sauce since I discovered vindaloo 20 years ago. I have travelled through India solo, really to find great food! I have tried your recipe tonight and I have not perfected it yet. But your guidance made my meal taste so much better! Thank you Sir.
Vindaloo is also my favorite dish.
That’s awesome! Thanks for watching and glad to hear you that enjoyed the video & recipe :)
This is the best vindaloo sauce recipe I've seen very well explained... Thank you
Thank you Dan! Appreciate it
That looks awesome! Can not wait to try it out! :)
Superb !
Since moving to the US, I’ve yet to find that certain British Indian Restaurant vindaloo. Have to try this. Subbed
Well I hope that you like the dish whenever you get a chance to make it :)
Definitely will be trying this. Thank you.
Enjoy!
...please let us know when you have....trying this...
One of my favourite meals to eat is vegetable vindaloo. I would love to try make this one day. Thank you!
...it's been 6 months...have you?
@@snehalpatel9605 I haven’t! I couldn’t find the dried peppers and then forgot about it. Thanks for reminding me! I’ll have to try order them online I guess!
Excellent receipe !
Thanks a lot!
VINDALOO.....Ahhh, my favourite curry in the world! 😋 Slurp'"Slurp'"
I'm a big Vindaloo eater. 👍👍
Vindaloo is the best!!
I love your winning smile
Thank you my friend :)
Thank you sir
This looks great cheers.
Thanks for watching!
making this one today. dude. @@imranskitchen7005
@@imranskitchen7005 its so good dude. one of my go to curry pastes. thank you for sharing.
Gonna give that a go. Thanks
Enjoy! :)
Thanks alot , very very excellent 👍
Thank you!
Just had vindaloo yesterday.
I thought the ingredients might be something like this, since the sauce is exactly how I like my food.
I'll try this recipe this week. Thanks!
Hope you enjoyed!
@@imranskitchen7005 indeed I did. Going to buy a cast iron skillet for naans :)
Thank you!
Thanks for watching!
Good job ! 💗💗💗
Thank you! 👨🏽🍳
Excellent demo. Nice work .
I would love to see how the tamarind was prepped
We just soaked 100grams of seedless tamarind overnight then we mash it then we strain it then we take our all the excess skin.
and me, i looked elsewhere and it seems you just add water and it dissolves
Hello from New Zealand Chef Imran. Is it ok to freeze this sauce please? It looks a great easy recipe Sir.
Hi Imran, how do you store the sauce ?
Love the video and you take us through each step so thanks, only one question - can you top up this by using Indian Base Sauce?
Thank you! Glad you enjoyed the video. You can mix base sauce and vindaloo sauce at a ratio of 20% base sauce and 80% vindaloo sauce
Hi Imran, thanks for sharing, look's great. Quick question, this paste look's a little different to the paste in your other vindaloo recipe... do I Just need to add meat after making this paste, or follow the other recipe?
Hi you need cook first meet just like a regular meat when meat almost tender then you need to add the vindalo sauce cook for 6 to 8 minutes.
Wow!🤩 Great ! !🙏🙏🙏 I enjoy everything except I don't get the ingredients after the mustard seeds?🤔 But love it: I had make red chilli sauce just not so elaborated like your: thanks 🎄🎄🎄🎀⭐⭐⭐⭐⭐
Hey after the mustard seeds we just put some curry leaves in. Let us know if you have any other questions and thanks for watching! 👨🏽🍳
Wow looks lovely, defo gonna try this, what vinegar do you use?
Thank you! We used pure white vinegar
how do you take you take the sauce to the dishes like- Chicken Vindaloo or Chicken Curry Madaras? (proportions and so on)
This looks unbelievably delicious! How many chilis do you usually use? And what did you say at 0:58 ? I couldn't understand.
We used 200 grams of chilies. At 0:58 Imran was trying to explain that he was using dry chillies so he soaked them in water overnight and they absorbed the water and got bigger.
Thank you very much. I have to try this!
@@halberdoner6020 Hope you enjoy! Let us know if you have any other questions 👨🏽🍳
Wow this looks pretty good! How much dried chillis did you use? Half a kilo?
If you have any other questions let us know :)
What type of vinegar do you add? Malt vinegar. White wine vinegar?
Excellent video thanks for showing step by step. You added coconut milk to the dish for sweetness, I am not a coconut lover, would you taste the coconut or can this be substituted?
Thank you! Coconut is used very commonly in Vindaloo Sauce but you can skip it if you’d like.
Made this in a huge batch. What’s the best way to store this and how long will it stay in the fridge?
You can put it in any kind of sealed storage containers. It should be good for 1-2 months in the freezer and 1-2 weeks in the fridge
@@imranskitchen7005 thank you! Love your channel! Just found it!
Subbed.
Thanks Jake! Appreciate you
Lovely video . No need to add sugar in this sauce ?
Thank you 👨🏽🍳 we didn’t use any sugar
The coconut milk adds some sweetness to the dish.
looks fantastic. What quantity of Kashmiri chili's do you use for the sauce?
Thank you! 200 grams
@@imranskitchen7005 thanks. can you do a chicken vindaloo video. I would love to use the sauce with a vindaloo recipe
@@austinfunk4617 We most definitely can!
Hi Imran, I note you do not use turmeric or fenugreek seeds, ingredients I often see in various vindaloo recipies. Do you think they are simply not required, or would you recommend adding them maybe?
You could use some turmeric if you’d like but typically Fenugreek isn’t used or at least not in my recipe
@@imranskitchen7005 Thanks for response Imran. 😊
hi Imran, can i use tamarind paste from a jar? and are the curry leaves dried, thx steve
Yes you can use tamarind paste from a jar! We are using dried curry leaves, if you use fresh ones it’s even better and it will make your dish tastier
how does the tamarin come, is it like a tick.....it say its soaked......can you use tamarin paste, if so how much
You can use tamarind paste or you could make your own like I mentioned in the other comment. We like making our own because it’ll taste better without the preservatives and chemicals.
How many days you can store?
1-2 months in a freezer. In a fridge 1-2 weeks
How many days we can keep this 🤔
You can keep it in the fridge for a month and in the freezer for around 4 months.
That would blow my head off !!!!!!!!!
Wow.... ingredients look really authentic ....love the quality of your videos ....the food looks so "real" LOL..... lucklily I have lots of Kashmiri whole chiles !!!
Appreciate it! Kashmiri chillies are so flavourful and they smell great. 🌶
Imran what type of curries would you use this sauce for ??
Sorry trying to watch your video when the wife’s watching TV you’ve answered my question at the end🤣🤣🤣🤣
Hahah no worries! 😂 Let us know if you have any other questions
@@imranskitchen7005 A curry which I’ve never seen anyone make on UA-cam is Lamb Thawa with keema meat in a sauce it’s one of the best 😜👍
coconut milk in vindaloo souce?
Yes!
could you tell us how much tamarind and how to prepare it please
Apologies for the late response. We used 100 grams of seedless tamarind and we soak it in warm water for 1 hour and once it becomes soft you can turn it into a paste and then strain it to get rid of the fibre, seeds and skin.
Hi imran,did you use the whole bowl of chillies? How much weight of dry chillies?I've just ordered 1kg of kashmir chillies.
We used 200 grams of chillies for this recipe. It may seem like we are using more than that because when we leave the chillies in the water they absorb the water and become larger. Hope this helps!
@@imranskitchen7005 thank you imran,I'm making it tomorrow, I tried to eat a dry chilli last night.it didn't end well.
@@kevincarpenter3428 Haha good luck Kevin! Let us know if you have any other questions
Great video, I was confused though when you added tamarind, it seemed to be in liquid form, was that diluted paste?
Hey so we buy seedless tamarind paste and then we soak it in water for 2-3 hours then we mix it and mash it into a paste, and then we strain it and then we mix into the vindaloo sauce.
@@imranskitchen7005 Brilliant thanks Imran
@@imranskitchen7005 how much tamarind for the cup you use
Can you please put the ingredients and quantities in the description 🙏
Done!
Do you also put koriander leaves in your restaurant?
Can tomato be used as a substitue for tamarind?
Tomato is not a substitute for tamarind, which has a distinct and sour taste. Maybe just add a bit more vinegar if you cannot get tamarind.
Coriander leaves aren’t usually used in restaurants. We can’t really use tomato as a substitute. They have completely different taste and textures. However, you could use vinegar instead of tamarind to add some sourness.
Is this 250 gm of red chilly ? U didn’t mention for qty.
Hey! Sorry, we used 200 grams
is the coconut milk sweated or unsweetened?
Unsweetened!
@@imranskitchen7005 thank you - I made your recipe today and guessed correctly!! this is a repeat! so good -
@@dianakay9331 Glad you liked the recipe :)
Thank you for this. My favourite is vindaloo. Can you freeze the gravy?
Thank you! Glad you enjoyed the video. You can freeze the gravy for up to two months
@@imranskitchen7005 thank you for replying. Will do this recipe on the weekend. Thank you.
HOw long will the sauce keep for imran?
In a fridge it should keep for 3-4 weeks and in a freezer up to 3 months.
whats a vindaloo sauce supposed to be?i only know vindaloo curry..
Vindaloo sauce is the base gravy for any vindaloo dish. When you want to make a vindaloo you can just use this as a starting point for your dish
@@imranskitchen7005 ah I see. Do you have a full vindaloo recipe?
where can i find the list of ingredients please
Added the ingredients list in the description :)
How much of this sauce do you add, say for 1 portion.. 200-250g meat? Surely not 100%. I'm busy making it as I'm typing.. I had a taste and thought holy moly
I watched your chicken vindaloo video and see you use 1.5 cups of the sauce you made there. Great! I will try that. Wish me luck
Hey, apologies for the late response. Yeah you could use 1-2 cups depending on how spicy you want it!
what is the recipe
Why don’t you just soak the coriander and cumin with the Kashmiri chilli?
I know you dont use it here but alot of curries ask for it, can you use stock instead of base gravy? To make a large batch id have to freeze and don't usually freesze food
Hey are you talking about veg/beef/ chicken stock? We don’t really use these when we are making any kind of curry.
@@imranskitchen7005 veg stock. Ive seen so many videos about base gravy which seems to be a thick potent veg stock. Ive always used chopped tomatoes and find it always makes a similar taste no matter what. Im a self taught cook but people love my cooking but id love to perfect anything I cook
I've just tried using Baxster's French Onion Soup instead of base gravy, and I'm really happy with the result.
@@MykraDnB oooo that sounds nice, I tried stock and it does well but obviously you dont get all the flavours and its high in sale
In the list of ingredients in the description you mean “tamarind” instead of turmeric?
Yes! Sorry about that
I thought you was making 1 meal at first. I’m sitting here thinking blimey, I know vindaloo is hot but the first blending of chillis was a lot of chilli for 1 meal 😂. Didn’t realise you was making a batch.
Seriously though, I think this is the sauce I need to make a fantastic madras which is something I can never replicate. Also, it never occurred to me that you could soak coriander and cumin seeds, don’t know why. Thanks
Hey thanks, this sauce is meant to be used while making other Vindaloo dishes. It’s not meant to be eaten by itself hahah. Yeah if you soak the coriander and cumin it just taste a bit more fresh and I prefer it this way. Hope you get a chance to try this recipe :)
Doubt my local Indian goes into that much effort.
Agree we have a proper chef here
TIP : If your using ghost chillies... dont use as much as imran LOL ffs..im halfway through cooking what tastes like a pot of pepper spray
Yeah haha ghost chillies are way too spicy
namaste hot chicken vindaloo tonight
Namaste!
Hi Irfan...if you're not retired already, please plug your restaurant [address] so we can all try for real...looking for the PERFECT lamb vindaloo...
Coconut milk in Vindaloo? A shot of feni, perhaps, but never coconut milk!
It’s just my preference. Some people also use crushed coconut
@@imranskitchen7005 Interesting. In Goa, no coconut.
This is not Goan vindalo sir
Why does everyone make Vindaloo different grrrr
Everyone has a different recipe! That's the beauty of cooking.
No offence, but this is not a typical Goan vindaloo recipe.
This is my take on the recipe! Everyone has their own spin on things, that’s the beautiful thing about cooking! I’ve used this recipe in my restaurants for the past 30 years and my customers are very happy :)
first , U r not a Goan and 2 nd don’t spoil a Goan cuisine plc check on UA-cam, how the vindaloo sauce is made or make sure what you making or what u r showing on UA-cam is right a vindaloo because, its totally wrong. so please just check or go online & u will get an idea . plc tq
I don’t need to be an Italian in order to make Pasta and I don’t need to be a Goan to make Vindaloo. Everybody has their own version of a recipe. If you don’t like it make your own or watch another video!
I know it's my fault because I should have known that was way too much salt. :( but you said 2 tablespoons!!! I ruined the whole thing. :(