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May 2016

The Bellinghman
Date: 2011-06-21 13:27
Subject: Vindaloo? Cool!
Security: Public
Last night, I started preparing a vindaloo curry. I made up the sauce, and added the meat, and today it is cooking slowly in a low oven.

What I left out of the recipe was the cayenne. So it'll be interesting to see how well it works with the only heat coming from ginger and black pepper.
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User: desperance
Date: 2011-06-21 15:59 (UTC)
Subject: (no subject)
Heretic. (Just tell me you didn't leave out the vinegar.)
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The Bellinghman
User: bellinghman
Date: 2011-06-21 16:09 (UTC)
Subject: (no subject)
Vinegar? Why should that be in it?


Quick, someone call the ambulance, I think Chaz is having a choking fit!

For what it's worth, it's pretty much this recipe. Except I only had ground cumin. And my coriander wasn't ground. And my mustard seeds weren't black. And my ginger was a paste rather than fresh. And I did 4 smaller onions. And tomato puree rather than passata. But then I was going with what was in the cupboards.

Oh, and beef rather than chicken.

(I'm slightly bemused by the option of using curry powder coupled to the 'from scratch' title.)
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