Food recipes
VINDALOO CURRY
VINDALOO CURRY
Ingredients:
1 cook's spoon or about 4 Tbsp of Oil
1 little finely sliced red or green pepper (or both)
1 rounded tsp. tomato puree
1 rounded tsp. spice mixture
2 tsp. chilli
1 tsp. fenugreek leaves
2 pinches of salt
1 portion (7 oz.) curry gravy
Some cooked potato
Cooked meat or chicken
Coriander leaves
Directions:
Same as Madras. Heat the oil and add the pepper. When it starts to fry, add tomato puree, spice mixture, chilli, fenugreek and
salt. Fry for a few seconds before adding curry gravy. Simmer for a couple of minutes before adding meat and potatoes.
Allow to heat through, then add coriander and serve. If you used a piece of lemon, it can of course be removed or left in.
At some point, vindaloo becomes pall (Or phall) although there is no formula which makes a distinction between them. In fact,
a vindaloo at one restaurant may be as hot as or even hotter than a pall at another. There is no traditional dish called pall, it is
an invention of the Indian restaurant.
PALL ORPHALL (Sometimes Bangalore Phall) There is no need for a recipe for pall, if you want to make this dish, simply
follow the vindaloo recipe leaving out the potato (If you want to) and increasing the chilli to 3 rounded tsp. Also, you can
afford to be quite heavy handed with coriander, tomato puree and spice mixture. In this respect, the hotter a curry is, the more
robust it is. The secret is to experiment until you get it the way you want it. This, of course goes for all of these dishes.
11
ANOTHER HOT ONE:
Chilli Masala is similar to pall in that it is another dish invented by restaurants, and is normally one of the hottest dishes they
serve. There is no right way to make it, though, and as it tends to depart from the usual format of the typical restaurant curry,
my idea of how it should be is probably totally different from yours. The following recipe was demonstrated to me by a
restaurant chef. If you try it, I suggest that you don’t use tomato puree from a tube, use the tinned variety (There does seem to
be a difference in flavour) and mix it with its own volume of water.
CHILLI MASALA CURRY:
Ingredients:
1 cook's spoon or about 4 Tbsp of Oil
1 little finely sliced red or green pepper (or both)
1 rounded tsp. tomato puree
1 rounded tsp. spice mixture
2 tsp. chilli
1 tsp. fenugreek leaves
2 pinches of salt
1 portion (7 oz.) curry gravy
Some cooked potato
Cooked meat or chicken
Coriander leaves
Directions:
Same as Madras. Heat the oil and add the pepper. When it starts to fry, add tomato puree, spice mixture, chilli, fenugreek and
salt. Fry for a few seconds before adding curry gravy. Simmer for a couple of minutes before adding meat and potatoes.
Allow to heat through, then add coriander and serve. If you used a piece of lemon, it can of course be removed or left in.
At some point, vindaloo becomes pall (Or phall) although there is no formula which makes a distinction between them. In fact,
a vindaloo at one restaurant may be as hot as or even hotter than a pall at another. There is no traditional dish called pall, it is
an invention of the Indian restaurant.
PALL ORPHALL (Sometimes Bangalore Phall) There is no need for a recipe for pall, if you want to make this dish, simply
follow the vindaloo recipe leaving out the potato (If you want to) and increasing the chilli to 3 rounded tsp. Also, you can
afford to be quite heavy handed with coriander, tomato puree and spice mixture. In this respect, the hotter a curry is, the more
robust it is. The secret is to experiment until you get it the way you want it. This, of course goes for all of these dishes.
11
ANOTHER HOT ONE:
Chilli Masala is similar to pall in that it is another dish invented by restaurants, and is normally one of the hottest dishes they
serve. There is no right way to make it, though, and as it tends to depart from the usual format of the typical restaurant curry,
my idea of how it should be is probably totally different from yours. The following recipe was demonstrated to me by a
restaurant chef. If you try it, I suggest that you don’t use tomato puree from a tube, use the tinned variety (There does seem to
be a difference in flavour) and mix it with its own volume of water.
CHILLI MASALA CURRY:
Printed from https://recipe.bluelayer.org/recipe/66028/vindaloo-curry