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  1. #1
    Sprayed On Member
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    Prince Gupta's Indian Cooking Thread

    The idea of this thread is to try out a load of different Indian Recipes and to try and use fresh ingredients where ever possible. No packet sauces or pastes.

    I'll add to it whenever I cook something up but everyone is welcome to add their dishes to it.

    So I'll kick it off with a Beef Vindaloo.

    Vindaloo is a dish popular in Goa and it originated in Portugal. I made a variation of it today adding Tomatoes and Potatoes which are not traditional to the dish (neither is beef) but the wife likes a tomato based sauce and she only eats a bit of beef so the potatoes will keep her happy.

    Here are the ingredients:



    1 Kg Beef Stew Meat
    2 medium onions - finely diced
    1 inch fresh ginger - finely chopped
    5 cloves garlic
    2 teaspoon ground coriander
    4 dry red chilies
    1 tablespoon cumin seeds
    1 teaspoon yellow mustard seeds
    5 cardamon pod seeds
    1/2 teaspoon turmeric
    1 teaspoon fenugreek seeds
    1 teaspoon black pepper corns
    1/2 teaspoon sugar
    4 tablespoon white wine vinegar
    2 tablespoons of coconut milk
    4 tablespoon vegetable oil
    salt to taste

    1. The first thing I did was blanch and skin the tomatoes and got them on the stove to start them reducing into a sauce.

    2. Then chuck all of the spices into the blender:

    1 inch fresh ginger - finely chopped
    5 cloves garlic
    2 teaspoon ground coriander
    4 dry red chilies
    1 tablespoon cumin seeds
    1 teaspoon yellow mustard seeds
    5 cardamon pod seeds
    1/2 teaspoon turmeric
    1 teaspoon fenugreek seeds
    1 teaspoon black pepper corns
    1/2 teaspoon sugar

    And you get this



    Then add to that the White Wine Vinegar and the coconut milk and stir it into a paste.



    3. At this point the tomatoes had reduced down into a nice sauce.



    So next up, brown off the beef. I didn't have time to marinade it so if you have time you can do that.



    Remove the beef and set it into a bigger pot.

    4. Next up I fried off the onions until they just started to go translucent, then I put them in the blender to make a sauce.

    Using some of the juice from the beef, I fried off the onion sauce and mixed in the curry paste.



    Stir fry it for a few minutes to release all the flavours in the paste. This bit smells bloody amazing.



    5. Mix the paste and the beef together and make sure it's all nicely coated.



    If you want to cook an authentic style vindaloo then just add water to this and cook for about 45mins.

    I'm going to add the tomatoes and potatoes though. You still cook it for the same time.



    Simmer it on a low flame for 45-60mins. I added a bit more water to let it reduce more.

    Served with popadoms, roti, pulao rice, mint chutney and curry chutney.


  2. #2
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    good2bhappy's Avatar
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    nice chapattis
    where did you get them?

  3. #3
    Thailand Expat klong toey's Avatar
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    Very nice,next time give us a RSVP will bring a nice bottle of red.

  4. #4
    Sprayed On Member
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    Quote Originally Posted by good2bhappy
    nice chapattis
    where did you get them?
    They are popadoms (papad) and roti's. The roti's are from Makro and the popadoms are from the indian grocery store next to the temple in Silom.

    I've been cooking the popadoms the wrong way for years, in the toaster oven. This time I shallow fried them.







    They take literally seconds.

  5. #5
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    good2bhappy's Avatar
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    jolly good show

  6. #6
    The Pikey Hunter
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    Excellent. I'm fucking hungry now

  7. #7
    Sprayed On Member
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    I'll post how I made the dips later. I've been allowed out down the pub for my efforts!

  8. #8
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    sabang's Avatar
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    Superb. Great stuff.

  9. #9
    The Pikey Hunter
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    Onion Bhajis next please.

  10. #10
    The Pikey Hunter
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    Quote Originally Posted by The Fresh Prince View Post
    I'll post how I made the dips later. I've been allowed out down the pub for my efforts!
    Fill up on Guinness and you'll be all primed to deliver a 'Dutch oven' later.

  11. #11
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    Looks interesting , I'm surprised you didn't dry roast some of those spices before combining. I would also suggest you mix the spice paste after browning the meat before adding the coconut milk. However, it looks great and I'm inspired to make one myself.

  12. #12
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    FP must be gay, men don't cook that well. Looks bloody lovely...

  13. #13
    TD Fat Club VP Dillinger's Avatar
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    No wonder all his missus mates wanna get him involved. That's the nuts

    Fuk me you wanna see what my missus has just "suprise"d me with.........

  14. #14
    TD Fat Club VP Dillinger's Avatar
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    You couldn't make this shit up

    [/URL][/IMG]

    Cheese and hp sauce.... on hot cross buns FFS

  15. #15
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    Albert Shagnastier's Avatar
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    ^looks blinding after a few spliffs mate

  16. #16
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    ^

    ^^ fukin orrible - you don't train 'em very well, Dillinger...

  17. #17
    TD Fat Club VP Dillinger's Avatar
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    Quote Originally Posted by Bettyboo
    fukin orrible - you don't train 'em very well, Dillinger
    She came pre trained, worked at that bakery at Nana BTS(cashier)

    Off to smash her back doors in now, enjoy your curry

    Oh, there's too much garlic in that TFP

  18. #18
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    You can never have too much garlic.

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