INDIAN RESTAURANT 5 Spice Vindaloo (BiR) - Al's Kitchen
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- เผยแพร่เมื่อ 2 พ.ค. 2018
- Following on from my 5 Spice Madras I decided to create a beautiful 5 Spice Vindaloo. While not being the hottest curry out there for all you hot heads it certainly packs a good punch while giving way to other spicy aromatic flavours. Give it a try. Al
NEW *** Al's very own Curry Mix powder for sale. Original and Bassar Mix (Recommended)
►Al's Kitchen Spice Mix 250g & Bassar Mix Powder 250g bit.ly/3CSfeBf
►Al's Kitchen Bassar Mix Powder 250g bit.ly/3ekvrVt
►Al's Kitchen Spice Mix Powder 250g bit.ly/3cHELCx
Products Used by Al
► Stainless Steel 8.5 Litre Stock Pot amzn.to/2Q6BOA0
► Masala Dabba with 7 Compartments and 2 Stainless Steel Lids, 16cm amzn.to/2Q7maEF
► Copper Karahi Serving Bowls amzn.to/3tl5VSK
► Copper Handi Bowls x 4 amzn.to/3doh4fZ
► 8Kw Gas Burner (Excellent for BIR Curry) amzn.to/3trwtBI
►8kw Gas (Another supplier) amzn.to/3triFqT
► Little Spice Tray stainless steel ramekins amzn.to/3uVtO3D
► Braun Hand Blender amzn.to/3uWH2Nw
► Aluminium Frying Pan 24cm amzn.to/3mUzCre
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INGREDIENTS LIST (Serves 1)
Chicken Tikka Or Pre cooked Chicken, Or Raw cut small.
1 Tbsp Mild Madras Curry Powder
1 Tbsp Hot Chilli Powder
1/4 Tsp Black Pepper
1/4 Garam Masala
1/4 Tsp Salt
2 Tbsp Tomato Puree (Watered Down to pour)
2 Tsp Malt Vinegar
1 Heaped Tsp Chopped Garlic
Handful Fresh Chopped Coriander
1 Slice Fresh Lemon for garnish
300ml Base Gravy
Vegetable Oil
2 Pieces of fresh tomato
1 Tsp Methi Leaves
Method
1. Add:
a. Oil
b. Get hot
2. Add
a. 1 heaped tbsp chopped garlic
b. cook 30 secs
3. Add:
a. 2 tbsp tomato puree mixed with water to loosen it
b. Cook 40 secs
4. Add:
a. 1 tbsp mix powder
b. 1 tbsp hot chilli powder
c. 1/4tsp black pepper
d. 14tsp garam masala
e. 1/4tsp salt
f. Cook 30 secs
5. Add:
a. a drop of base gravy
b. cook 1 min
6. Add:
a. 2 tsp malt vinegar
b. Stir and scrape
c. Add 1 tsp methi
d. Stir and scrape
e. Cook 30 secs
7. Add:
a. Pre-cooked chicken
b. 1 ladle base gravy
c. Stir in to mix all contents
d. Cook 1 min
8. Add:
a. 1 ladle base gravy
b. Stir in and scrape sides and bottom
c. Cook 30 secs
9. Add:
a. Chopped coriander
b. Cook 15 secs
10. Add
a. 2 tomato wedges:
b. Cook 1 min
11. Serve and dress with lemon wedge and coriander
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I've eaten and cooked a hell of lot of vindaloos.
When I seen the ingredients I was sceptical but its probably the best vindaloo I've ever cooked or even eaten.
10/10 Al 👍👍👍
Loving all the comments. keem em coming. Al
Seriously Al it's been long enough now.....have you been abducted by aliens...where are you?
We need more please 😭😭😭
Al ever do a phal?I think this is how you pronounce it.mega hot!..is just a seriously hot vindaloo?sorry for naivety still learning
Great vids Al, every time i watch them i know what i'm having for dinner. I've been cooking you're currys for a year or so now, and want to say thanks for being such an excellent teacher. You remove the mystic of bir currys,and present the vids in such a professional, and easy to understand manner. Excellent! Thanks, for showing me how to make first rate currys, after years of wanting to, health food in so many ways, and superior to most currys i've bought over the years. You should be given a knighthhood for you're efforts in curryland. Thanks again Al, keep up the good work.
Great job Al , I'm a Brit ,living in the States, fully enjoying ALL your wonderful recipes ,made at home . Thanks for easy to follow ,clear , informative and interesting commentary. Better than any restaurant.
Steve Marsh - I have never been out for a curry when visiting the states. Is there a noticeable difference in range of dishes?
J H , Hello there, good question , one of the problems in the States is availability, not so many Indian people here so not so many Indian restaurants good ones are few and far between, so to find a restaurant that excels is near on impossible. I have been to a few over the years here but found them to be a poor relation to the UK. If you want Hot and Spicy food Americans would go for a Mexican meal ,they are very good. Als kitchen not only gives you an insight to Indian cooking but provides a. Simple no nonsense tasty recipe and far superior Indian meal compared to a restaurant , I was surprised that I could turn out these curries myself ,but thanks to Al I am now enjoying real homemade BIR style indian food. Thanks again ..Steve M.
Bow & arrows and all that
I’ve just made this it’s so good I was just dipping bread into it straight out of the pan 👌 al thank you so much for sharing these recipes
I think this could be a winner Al! I have through trial and error made my own Vindaloo recipe that I am very happy with but I shall certainly give this a try as your recipes have never let me down!
Welcome back Al, this looks lovely will certainly give it a try
Amazing curry, it took me back to when I lived in the UK. Except I no longer have the heat tolerance any more and I'm seriously sweating, mouth's on fire. Heaven 😍
Thanks for adding the method and the order. Brilliant !!
Thanks, Al! This was my first go at one of your actual curry recipes (I've done the base gravy) and it's pretty magnificent.
Brilliant recipe! Probably the best I’ve ever made.
Another great curry Al...that's me sorted Saturday! Keep em coming, love the recipes. Well done mate. 👍
Al , tried 3 of your recipes now and blown away , years of trying I'm thinking it's all about the base gravy , well done great videos keep them coming 👍
Just cooked the vindaloo, I am astonished at how beautiful it looked and tasted, i challenge anyone to try this curry and come to any other conclusion. Well done Al another family favourite 😋
It was a long journey to get there but boy was it worth it. Amazing, thank you Al.
Hi Al and Awesome update 😎 I've been running through a good few of your videos and trying out your recipes and the results are amazing! Tried the Mark1 Base Gravy and what a revelation! Chicken Jalfrezi, Beef Madras, Chicken Teriyaki & karma Peas...WOW!! This dish will be next and you have totally changed my cooking ways. 👍 Cheers Al, spreading the word 😉 All the best, Andy & Karen.
Just a quick thanks, made your base sauce, a mushroom bhaji, madras and this vindaloo, all amazing and just like a restaurant dish, couldn't believe how good they were. Will be making plenty more in future, already got people wanting to come round for a curry (covid dependent!)
The man, the myth, the legend is back! Cannot wait to make this dish!!
I've have done all your curry's Al and i am going to do this one like Now it look's Great .Thank's AL.
Unbelievably fantastic!
Really glad i came across this channel,I brought myself a brand new(big)aluminium pan and got cracking,i love cooking anyway but I’ve just made this curry following Al’s guidence,it was Amazing,tasted the same as BIR takeaway style,make sure you buy all the proper ingredients (methi makes a huge difference)so pleased how it turned out,Many thanks Al and keep up the good work mate👍
Excellent recipe, turned out much better than I thought I was capable of. Also, the preparation was easy to follow and very well explained in the video. Thank you, Al.
love these videos Al, thank you. This has reminded me I've still got a large portion of your base gravy 1 in the freezer - its coming out for the bank holiday then I'll have to try version 2!
instablaster
Another great vid Al. I know what Im having for tea tonight!
awesome al lovin these simple versions of no nonsence currys
Looking forward to trying this Al, looks fab. Great tutorial as usual.
Made this with the new base gravy and it's pretty awesome. That balsamic gives it a nice sharp taste.
Great tip on the base gravy, I was adding cold from the fridge, of course when I think about it, it lowers the cooking temp. Cheers Al.
Al, can you do a peshwari naan bread recipe? In fact, any type of Indian breads (chapatti, naan, paratha etc.) would be brilliant.
Like your curries - nicely presented. Look forward to making this one this week. Keep it up!
Hi Al, absolutely love your curries! I have one batch of Base Gravy 1 left in my freezer which I plan to use this weekend with this recipe. Can't wait to move on to Base Gravy 2. Any particular reason why you use chopped garlic in this recipe as opposed to garlic and ginger paste?
This is an epic recipe. Thank you Al.
Superb recipe. Cooked loads of these and everyone who tries it loves it. Thanks :)
I just made this one this evening. Absolutely fabulous, thanks Al. I found washing it down with a large gin and tonic very agreeable too!
This will definitely be my regular vindaloo recipe from now on.
Freeborn John So glad you liked it. I feel good now :)
Well arnt you lovely Al...love your dedication and enthusiasm towards a great curry.Loved this video and very well done mate your a lad in charge of the kitchen and his ingredients and his jazzy little ingredient pots...Thankyou for sharing your a natural Al keep it going.
Simply phenomenal. Nicest vindaloo I've ever tasted and so simple. Get well soon Al we're missing you 🤞🏻
Great video Al, just made it using leftover roast pork and added roasted, onions, tomatoes and sweet potatoes. Unbelievable! Best yet. Washing it down with ice cold beer 🍺 Cheers 👍
Thanks for this recipe. It was as good as any take-out Indian restaurant I have tried -- and I've tried a lot! It was also at least 100x better than the last vindaloo I tried to make, which was inedible. FYI for Al's recipe instead of chicken I used lamb. I bought it pre-cut into stew-sized chunks, which I cut into ~ 1cm cubes. It turned out perfect!
Just in time for the weekend!!
Made this last week and it's the best BIR style vindaloo I've made.Just needs a few chillies for my taste buds.😀
Even bought the high sided pan and it's brilliant to cook with.
Big thanks Al for sharing these excellent recipes .
Looks great. Friday nights dinner! Cheers Al.
Thanks for sharing, looks awesome!
Looks amazing Al
Gonna hit this one up nothing like a spicey curry Thanks!!! Al
Hi Al, looks really good! Always look forward to your posts. Seems like you've been away for ages. We've missed you!!
Just made this with the last of the latest batch of base gravy ( no2). Awesome!! I have taken to adding some tamarind sauce which I buy to go with yoghurt as cold dressing for samosas. Next base gravy batch on its way! Cheers Phil.😇🏴
You're bang on, we don't want authentic, we want ALSBIR.
Cheers Al
This is the best recipe out there
As they all are this is an incredible curry cooked last night , thanks for sharing this al
Made this tonight Al,by the book including the base sauce 2, and was a class curry. Better than any takeaway ever. Thanks mate!
That's great to hear Brian. Thanks for trying it.
Thank you so much for this recipe, since moving away from my favourite curry restaurant I've been trying to find a nice restaurant local to me but got fed up going out and being disappointed with their lamb vindaloo so thought I'd try and make it myself and this recipe with your pre cooked lamb and base gravy is spot on. You should write a book or maybe a way for people to donate.
Gavin Ranson Thanks for your lovely comments. People can donate via my website. Alskitchen.co.uk
Wahooo, wonderful, thanks Al.
Beautiful Vindaloo Al!
I made this last night and wow no word of a lie by far the best vindaoo I have had thank you
Second attempt tonight, a most excellent result. I made it how she likes it with a shake of dry Chilli on top of my serving to spice it up a tad.... brilliant meal, I am now as full as an egg, thanks..!!
Been trying to make a nice curry for years WOW your Vids are amazing !!!! and so easy to follow Thanks Al AAA+
Why is it whenever I watch your Video's I suddenly feel hungry?? You Sir, are a Legend! A Man who knows his Curries!
Great to see an ingredient list and a method, makes life so much easier, maybe you could add the same to some of your older videos... Another great curry, keep up the good work.
That was me ha ha. I always write out recipes I try to make it easier glad to see Al added it and it's been of use. Now I must cook this recipe again!
Hell of a chef
Made this yesterday, was lovely :)
Ohhhh yes! The hotter the better 🙌🔥🔥🔥
*_" Look at that, what comes to the mind?"_*
Looks great, where's my cold beer?
Another good job Al👍
Tried afew of your curry recipes, all lovely ....easy to follow 👍
Made it today, best curry I've ever made 😋
Thanks Al. Cooked this tonight and ended up with a fantastic curry, and a sweat under the eyes ;) Perfect!
Excellent Mark. Did you have it with rice?
The heat and the sweet
Looks amazing one for this Friday
simply first class Al
Great to see the King of Curries back where he belongs, making fantastically simplistic dishes that emphasise how sometimes less is more. We’re all probably guilty at some stage of adding too many ingredients in our eagerness to please guests who come to sample our efforts. There’s no need. This is a great looking dish, it’s not complicated but it’s superbly demonstrated and as we say down yer in Devon, Bleddy Ansome. I will be cooking this in the next few hours as just last night I made up a large pot of Al’s base gravy II. Just a point of interest here Al didn’t put any potato in this Vindaloo and some curry houses do put a bit in to please certain customers. This is actually a mistake where people think Vind- aloo means potato. The Vindaloo dish first originated in the Goa region of India and was introduced here by Portuguese Settlers. It was made with pork as people here do eat pork due to thier different religious beliefs from the rest of India and vin and aloo are Portuguese for wine or wine vinegar which was used to preserve the meat (Vin) and aloo being Portuguese for garlic.
spot on....as usual....keep it up Al..
With time comes confidence, we’ll done, very professional 👍
Al brilliant
I cannot fault this curry in any way or form, superb with Turmeric Rice, a couple of Nann breads and a lovely wife....!!! I skimped a tad on the spices to cater for my wife taste, i.e, less than suggested, but it all went really well. It now gives me the opportunity to make one for my taste buds sometime, so this is a superb starter method, thanks....!!!! (Mein Gott), why do I love Lime Pickle so much.....????? I am putting it in sandwiches alone now...!!!
Going to be making that one soon !! Greetings from Crete, Greece !!!
Im in Vancouver. I made this with beef. Fantastic. I found you a few days ago and i've made vindaloo twice, tikka masala once, Aloo gobi twice and butter chicken 3 times. garlic naan too. My 14 year old curry loving daughter is in heaven . figuratively speaking lol. im going to Make my expat dad a BIR dinner on his 76th. Thanks for teaching me. I don't think you know how much good you put back into the world.
Oh thanks for this comment. It's appreciated. As youtubers you don't aways know what, if any effect you have on real people. Messages like this are great. Please spread the word and get me more Canadian subs. Thanks
Good to see you used beef and it worked out. Made a chicken Korma. (Superb!) this morning and making a beef vindaloo this afternoon. I'm expat from Scotland living in Newfoundland currently COVID-19 isolating in the kitchen... Currytastic!
Awesome recipe. Made it tonight.. I need to give the base gravy 2 recipe a go
I can smell that way over here in Missouri !!!
Yummmmmmmmm !!!
vindaloo wow cant fault it beautiful
I tried this yesterday and tasted it straight away. My thoughts were - it was too salty but I could not understand just why? After all there was only a quarter of a teaspoon of salt in it! Anyway I wasn't eating it at that time but was having it today. Today it was a reverlation, gone was the salty taste and the 5 spice vindaloo was one of the finest I have ever eaten anywhere! That's how flavours can meld together overnight! What a curry - thanks Al this is something very special!
I accidentally came across a great chef , love your recipes 👍
Followed this exactly apart from using tamarind instead of vinegar, it was the best curry ive ever made by far. Thanks al
Top end Al. Always wanted to know what is best between using vinegar or wine vinegar. I’m still not sure as to which. It is the King of curries, but I don’t think most people understand how delicate it is, to get it right. Thank you.
I would not ordinarily order a Vindaloo in a curry house but I needed to be quick this evening. I threw in a green ginger chilli for good measure and whilst it was “warm” it wasn’t too hot. Actually really tasty. Might become my “go to” - pending how the next 24 hours go 😬
Wonderful looking tasty dish , well done Sir , thanks Ivan
I’ve been making Als curries for around a year now, the madras is heavenly.
John, The garlic chili chicken is top notch as well😃👍
John Riley it certainly is!
I’ve only cooked the jalfrezi & madras so far but the madras is the tastiest I’ve ever had.. thanx again al 👌🏽
Yummy!
Hi Al, I've been watching your videos for ages and have done almost every recipe! Is there any chance of you doing a mousakka recipe? Seeing as you're Cypriot after all. 😄
Hopefully catch your mousakka recipe soon. 😉
Cheers Al this will be my next curry
Al, got the family hooked on your curry recipe`s best by far. a quick question when making your hotter curries is there a reason why you put mild madras curry powder in,and not a hot madras powder
It looks great, hope to see more hot currys,
Thank you Al's kitchen. I'm a curry connoisseur with 25 years experience cooking curry, whether under advice from a Pakistani friend or my own educated creation. We've thoroughly enjoyed your recipes and methods. Just a note on the potato in vindaloo preference. Isn't the name derived from vinegar and aloo (potato). Keep up the great work, and thanks again.
Nice one, Al
Look forward to trying this at the weekend. Could you do a prawn puri at some point.
Thanks
Perfection.
Does it make any difference if you cook in a balti pan? Just curious now that I have one lol
Cool 😎 you make it a pleasure to watch i will one day aim to be on your level respect you know your curry fella cheers Al 🍻
I just made a variation of this using your recipe, and then also added lots more veggies. I did not have base gravy, so I used chicken stock and then used half a jar of Patak's Vindaloo simmer sauce. not as good as yours I'm sure. but wow this is delicious. and spicy.
Done this without potato before but going to do it with tonight, do you pre boil it and toss it in near the end with the tomato?
You need to make a book. I'd definitely buy it.
I know this is my second comment on this video but I thought I'd share again.
I made this today, this time using the base gravy 2 recipe and also the chicken tikka 2. It was absolutely delicious.
Keep um coming Al.
Thanks for sharing!