I don't get the haters and know-all comments, Julian has taken the time to create these videos, we should all be grateful...if you have a different recipe make a video and post it up, let people try it and decide for themselves. I've been making this recipe for about 6 years since I first discovered Julian's channel and it's an absolute winner. I've had not one complaint from any of his recipes, they're delicious.!!!
FTMJarra: Fantastic comment man; I totally agree with you; I'm guessing you're (as I am)from the UK?. Like you, I've been following Julian's channel and cooking this and his other dishes for about 5/6 years. When I first cooked this amazing Vindaloo and also his incredible Madras, I felt like I'd finally found the 'Holy Grail' of how to cook authentic BIR curries for the home chef: Julian has an incredible palate for authentic BIR curries. 'The haters and know-all comments' here, are just ignorant people who obviously,have no taste,intuition,a love of authentic BIR food or an adult palate. The main reason for the negative comments, is, that they generally come from non-British people,who don't have a clue as to what BIR curries are about: Hence the stupid comments..eg:"iT'S NOT AUTHENTIC INDIAN"..."THERE'S NO POTATO"..."WHAT'S BASE GRAVY"..ARGGGHHH!...This is BRITISH INDIAN RESTAURANT COOKING! Julian comes from Manchester,NOT Delhi! ; he remembers what it was like years ago ,walking down the 'Curry Mile' in Rusholme on Wilmslow road (The largest concentration of British Indian Restaurants in one street in the UK) going for a curry after a night out and thinking, "How can I recreate this at home"...Well,he's done it here...be thankful; This BIR Vindaloo is unreal!!!
FTMJarra exactly! And you have know it alls on here telling us that a real vindaloo is pork belly. So what!? That’s not what you get in curry houses or what the average person wants; it’s this
I did this a few days ago. To say it is by far the best curry I have ever tasted simply does not do it justice. It is a work of art and I will make it again and again. Thanks Julian
I hope this helps. Ingredients: 2 Kashmiri Chilis, coarsely ground 1½ Chefs Spoon Oil 1 Tablespoon Ginger-Garlic Paste 1 Chefs Spoon Tomato Paste Less than 1 Tablespoon Mix Powder Pinch of Methi (Fenugreek) Leaves 1 Tablespoon Chili Powder Black Pepper ¼ Teaspoon Green Cardamom Seed, ground Pre-Cooked Chicken 1 Ladle Base Gravy Coriander (Cilantro) Leaves Lime Juice Salt A couple pieces of tomato Base Gravy Garlic-Ginger ½ Green Chili Sprinkle of Garam Masala
Does chili powder here mean literally the powder of chilis -- or is it (as common in the U.S.) a blend of chilis with other spices sold as "chili powder"? Anyone know?
@@WholeBibleBelieverWoman In this case, chili powder refers to the powder of chilis (as you noted) and not the Tex-Mex style chili powder used for a pot of chili. The chili powder used (mostly) in Indian cooking is cayenne.
just 6 pieces of chicken, how tight are you , we get an absolute minimum of 8 large pieces of chicken tikka in our vindaloos- lovely recipe though, thank you for sharing, - bit more chicken lads, 6 is really tight.
Last authentic vindaloo I had in the UK was about forty years ago, that's when Indian food was good unlike today's rubbish same sauce for all currys just different chilli heat.
I've learnt to make the most amazing curries from watching these TH-cam videos! We never go to the take-away anymore, and you have the added benefit of using organic ingredients if you wish.
I just ate the last of a big pot of vindaloo I made yeasterday while watching this vid, but now I know how the restaurants do it, Im gonna make a big pot of gravy base and precook a pot of Chicken and a pot of Lamb and make this method my bitch.
I’m a minute in and already love your approach. Call me easy but you earned my sub for you’re honour to the history of the dish and what gives its identity in its nuance
I notice a few comments asking what a base gravy is this consists of blending a bass guitar like a fender jazz bass or a double bass in a blender with mixed spices.
Two of the spices used, you have no idea because he is banging the pan as he tells you what he used? I hope they were not important. Base gravy ... it's like a treasure hunt?
travel to india quite a lot, the vindaloo originated in goa and contains vinegar which came from the portugese....just watched your vid and while your curry probably tastes quite nice, in no way is it authentic, you have the right idea with the sour and heat flavours, you just got the wrong ingredients, I suppose your curry would be ok for a pisshead on a Friday night down the Wilmslow road in rusholme, who cant afford to go in sheer khans, so has to go in that cheap place down the road....
Used to be Indian in south shields called the Bengal lancer....was a Indians blokes house 3 bedroom pre war terrace .with a cuby hole cut out of his kitchen wall and service hatch fitted best curry in the uk
Hi Julian, My friends together with myself have noticed all BIR currys are not the same taste as the ones we used to have in the 80s..90s now they seem not so intense in flavour as they did then and they seem as if restaurants are using less spices or less than they used to ..is this Vindaloo as they were cooked in the 80s..90s. These restaurants are in mainly in Middlesex and Surrey.
Vindaloo BIR is of course different from its origins,which is a hybrid Portuguese dish in Goa..Carne Vin Di Alhos...Meat(pork as Goa is a Christian area)wine/vinegar (local palm vinegar/tuba)and garlic...And of course red chilli.!
You are absolutely right. Looks like no one else is paying attention. He mentions in the beginning of this video that Vindaloo is a dish made of wine. Because it's Portuguese. The original recipe used wine and later it was substituted by palm vinegar as Indians don't usually drink wine.
I am not a chef. I am a home cook and I happen to like curry...vindaloo is a favourite of mine. try cumin seeds, coriander seeds dried chilles (toasted and ground) , lots of chopped garlic and ginger. add a small amount of vinegar and marinate your meat with this. cook off some onions with green cardamon and a couple of cloves , add the marinated meat , fry it off (brown it) add some water for gravy, salt to balance the chilly, pepper to round off the chilly , a pinch of sugar to balance the vinegar. simmer away til the meat is cooked. add more fresh chilly to taste and finish off with fresh coriander....from a white Bradford man...
Please dont add fresh coriander or the seeds. Not in this one. While cooking, add a tbsp of Batts wholegrain mustard and some coke instead of sugar. Use cider vinegar. Use pork for this. Nothing else is the same
HariLilNandan I've cooked this dish numerous times pretty much as Julian has done, and I've got to disagree with you on not adding the coriander or the seeds ... they certainly do enhance the dish. Adding mustard and coke are really making this an entirely different dish and maybe it's good, but I don't think I'd like it. I think you're right about nothing else being the same though ... I'll stick to this dish as it is.
Chef just ignore the haters. Its good you love exploring foods from other regions :) . Keep it up. Thumbs up. Just do some cooking from British cuisine too. I am a total foodie :) . Thanks . Regards
Only curry worth eating is from Birmingham where curry was invented I've worked all over the UK and Manchester isn't even close to birmingham curry the worst i tasted was around the London area's bloody gross! Just taste like chili sauce with meat in it!
I think that cooking curries with a steel spoon is a 'man' thing. The noise generated is just annoying and it is possibly the least effective tool for the job, you may as well use a stick! I use a latex spatula which stirs, scrapes and serves efficiently and without noise. Absolutely nothing is left in the pan which will barely need washing afterwards and most importantly, your ears won't hurt!
So many numbskulls commenting on this video, not knowing what he's actually doing. He's not making a traditional goan Vindaloo. He's making an authentic BIR Vindaloo. Educate yoursevles.
Imagine not knowing about something and then looking it up online to be enlightened and educated.. then the content creator failed to state which type of vindaloo he made.. then some self righteous prick insults the viewers for not being an expert in the first place.
Nick Jones he says in the video that he’s not making a traditional one. Even if he didn’t, there is no excuse for people coming on here and calling him a fraud etc.
Thats not an original Indian vindaloo.. IngrediÎnten: 3el Vineger 1/2tl Sugar 1/2tl Mustard Seeds 1/2tl Cumin Seeds 1/4tl Cinnamon 3 Cloves 1 Ginger Small 8 Garlic Small 1/2tl Pepper Corns 4 Red Chilli Dry Salt 500gr Chickenbreast 2el Floweroil 6el Coconut Milk 1 Onion Chopped 1. Wash the chicken apply salt and keep it a side for 1 hour. 2. Add the Vinegar, Sugar, Mustard Seeds, Cumin Seeds, Cumin Seeds, Cinnamon, Cloves, Ginger, Garlic, Pepper Corns and Red Chilli Dry to a bowl and blend them into a paste. 3. Marinate the chicken in the curry paste and keep a side for 4 hours. 4. Take a pan add oil and put the fire on a high heat. 5. Add the chicken vindaloo and cook, after 5 minutes add the chopped onions. 6. Cover the with a lid add some water and cook on a low flame (30/45 minutes)
Thanks looks great. I don't make base gravy and prefer making homestyle curries. You started saying vindaloo derives from Portuguese for wine and garlic. But there was no wine in the curry?
There isn't as far as I am aware another way of making seasoned oil other than cooking things in the oil- as the fried spices etc.. take on a different characteristic. Try putting a little oil in the Garlic/Ginger paste and keeping the heat moderate, this should help stop the G/G spitting.
Listen to the man, it's not meant to be an authentic vindaloo, it's a BIR version. I'll be given it a go, at least there are no potatoes in it which in my book is good. I guess the lime takes the place of the 'vin' in the version!
Bengali high street joints serve the worst curry. If you want proper Indian and Pakistani go the the places they eat, but dont expect to get vindaloo lol
Your banging that fucking pan so I can’t here what your saying about those spices. Please return with info. I’m dying to learn this, serious. Love M Sorry just noticed the recipe in the end.
Off course Muslims use vinegar! Its actually a "sunnah". Vinegar is derived from alcohol but it's not ethanol hence why in Islam it is recommended to use it.
Unfortunately i just think Vindaloo is much too hot and its not very enjoyable. I also tried Phal once thats crazy hot. I prefer mild curries or sri Lanka based curries fruit curries etc. You go to a restaurant eat a Vindaloo your sat there sweating away but actually you cant actually taste much in the curry as its too hot.Far nicer to have mild curry so you can actually taste the ingredients
Buy pataks paste grate 2 onions grate 4 cloves garlic sugar cube size of Ginger. Throw in a pan and Chuck in little bit of chicken serve with rice, piece of piss
Vin means wine alhu means garlic. There is not tomatoes in traditional Vindaloo and you use a lot more Kashmir chilli. Goan cane vinegar is used not lemon. Chicken should be marinated for 24hr first. This is not vindaloo it is an adaptation.
Thanks for all the videos, this is an excellent resource and I will definitely buy your eBook when it is released :) Just a couple of questions: 1. Is there any way of getting a seasoned oil without cooking lots of things in it (obviously won't be as good) 2. How do you avoid the watery garlic/ginger paste from spitting like crazy when you add it to the hot oil? Keep up the good work!
Im the beginning you gave a speach about wine and souring agent! It was interesting I contained watching with admiration then you added tomatoes and then the chicken ! 😅
yes that's right. As i explain in the video it's substituted for lemon or tamarind because most retaurants/takeaway are muslim and they do not use vinegar(alcohol derivative)
I cannot think of anything worse than a potato in a curry that is not a vegetable curry you must be a young guy , proper vindaloo served from the 1960's in UK has no potato
Can we talk of food and eating without cursing hyperventilation? There are no correct recipes for ANYTHING, even a soft boiled egg. There are, however, wonderful recipes, and the receptive among us can indulge without the permission of the mentally hog tied. Great interpretation, Chef.
While there may not be a 'correct' recipe for anything, many dishes have cultural roots, and have stood the test of time. Why is this important? Many years of evolution have improved them, both in flavour, and their effective use of local produce. And people from that culture like to be reminded, even transported, to their early experience of home. They would like to share that with others. Vindaloo has its origins in *Carne de Vinha d’ Alhos*, a Portugese dish, imported and adapted in the colony of Goa. So the Vinha refers to wine vinegar, and the Alhos to garlic ( not 'Aloo', potato ). The 'Carne' was usually pork, making it off-limits to most religious traditions in the subcontinent. What is offensive is not this recipe; it looks perfectly edible, but its being passed off as the real thing. British Indian Restaurant menus are hundreds of items long .. spouting absolute rubbish about their 'authenticity' , and 'exotic spices of the East'. They are nearly all based on the same stock gravy. None of the meats have been marinaded or slow-cooked in their sauces for depth of flavour, They lack all the variety, fragrance, freshness, and lightness of the simplest regional cooking of South Asia, which is mainly vegetarian anyway. The offence is that this cooking, driven not by the quality or desirability of the result, but by commercial convenience in the kitchen, along with the bastardisation of other cuisines, and our own, de-educates the British public, letting them settle for much less than they could have, blissful in their ignorance. This permits their further exploitation by industrial food producers, systematically degrading and stripping the joy from a very important aspect of cultural life, in the pusuit of profit. The point is, this profit could not be made if their customers knew what they were missing. Of course BIR is a cuisine in its own right. But it's an inferior one, with purely commercial roots. By all means enjoy it. But don't walk away thinking you've had the real thing, any more than you would walk away from a Pizza Express thinking you had experienced Naples. As a rule of thumb, the quality of Indian food in British restaurants is inversely proportional to the length of the menu. Head for the one with only five items on the menu, and free bread.. if you're lucky enough to find it.
Well. Yes and no. I wouldn't totally enjoy being invited to eat a dish of Coq au Vin, only to be presented with a plate of Graham Gooch's favourite, Spam Fritters. On toast. And then find my host telling me, with a hint of supercilious exasperation, "There are no correct recipes for ANYTHING". Would you?
So I cooked this last night and it was delicious as expected. I don't have any Kashmiri chillies in but I do have some dried naga chilli which I used at the start instead..this certainly gave it a great heat kick which I tried to balance by being slightly more heavy handed with the garlic & ginger and garam masala. All in all it is the best tasting curry I've ever made and probably one of the best I've ever eaten - and this was with just plain unseasoned veggie oil..I imagine the extra layer
This is not a vindaloo. Vinegar is the distinctive acidic and tangy characteristic of Vindaloo and its made with pork. If people don’t drink wine, why should that stop them from cooking with it?
If you were actually listening, you'd have heard him say at the start there are two types of vindaloo, the "authentic" one is with pork, vinegar and garlic, and the "british indian restaurant" version is the one is going to show how to cook.
@@jacobfernandes42 of course you can, there are a million things that have changed over time but kept the same name. take beer as an example, in the past all beer would have been sour but now it mostly isn't. you can call it "british indian vindaloo" if that makes you feel better, i couldn't care less. also your use of the word "y'all" makes me you think you have as much in common with portugal as i do, go back to dodging bullets in a school shooting before getting triggered by someone elses culinary innovation, dude
Yes yes. I pressed 'thumbs up/like' as soon as I heard his accent. ...And I was raised by Tamils so I know what I'm talking about! And if anyone thinks I'm 'just' joking - remember, the Romans were in the Western Ghats THOUSANDS of years ago getting pepper and other things. It's 2018 dudes and dudettes - Vindaloo is from MANCHESTER. ...Now.
If you read Julian's book he has a separate recipe for the chicken that's quite involved but worth the effort. Besides, in a restaurant/takeaway you don't have time to cook the chicken from raw for each dish.
I've eaten several Vindaloo's in Goa, Portugal, Spain and the UK. I've had other the best and the worst in Goa, and my favorite is probably from my trips to Glasgow. There's this restaurant in Benidorm (of all places), that makes a great dish too. A Vindaloo needs to be (very) hot and spicy, but also savory and vinegary. It's just not another spiked up Madras, which is what you get in London.
Hello, Julian. Please ignore the comments made by, Vollystri MKII. He is clearly insane and talking out of his poo-poo-chute! Also, he looks like an inflated version of, Hans Zimmer. I have followed and very much enjoyed this recipe (modified slightly to taste) for over two years now. Many thanks for posting. Sorry to hear about the closure of Curried Away. I'd planned on visiting to order this particular curry and compare with my version! Keep up the good work.
Hi Julian- I’m Phil and i adore hot vindaloos!! But I’m somehow going wrong😞 I only have an old none stick wock kinda pan! My curries seem to watery😞 hot and tasty Yes! I generally use the stock from my boiled chicken. Help why can’t I get ‘the texture and consistency that it really should be???😞
Well, normal people in most countries can't find Kashmiri chili... Sorry, but you lost me there since I know how important it is ro use the right kind of chili. And what is "base gravy"??? Is that a thing you find in english kitchens? I worked in french, italian and german kitchens and we had stock for making gravy in all of them...
Hi am really disappointed with the above recipe. This is not the way to prepare vindaloo. It's not the original way of preparation and to add the base gravy is awful.
its impossible to find any real hot vindaloo where i live, ive tried asking them to make it extra extra vindaloo, no luck. So i had to buy some ghost pepper hotsouce, you can find it online. When i come home with my indian takaway, i insert a couple spoons of it in and stire = some nice tearing eyes while i eat hehe. I can recommend the "voodoo prince death mamba, from Pucker Butt pepper company, heat index 4/5: smokin hot". Just remember to have "Raita / natural yoghurt" and or milk ready just in case..
If they didn't do a certain dish, however much you thought it should've been compulsory, now makes them a bad restaurant? That's interesting. How does that work then professor?
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I don't get the haters and know-all comments, Julian has taken the time to create these videos, we should all be grateful...if you have a different recipe make a video and post it up, let people try it and decide for themselves. I've been making this recipe for about 6 years since I first discovered Julian's channel and it's an absolute winner. I've had not one complaint from any of his recipes, they're delicious.!!!
FTMJarra: Fantastic comment man; I totally agree with you; I'm guessing you're (as I am)from the UK?. Like you, I've been following Julian's channel and cooking this and his other dishes for about 5/6 years. When I first cooked this amazing Vindaloo and also his incredible Madras, I felt like I'd finally found the 'Holy Grail' of how to cook authentic BIR curries for the home chef: Julian has an incredible palate for authentic BIR curries.
'The haters and know-all comments' here, are just ignorant people who obviously,have no taste,intuition,a love of authentic BIR food or an adult palate. The main reason for the negative comments, is, that they generally come from non-British people,who don't have a clue as to what BIR curries are about: Hence the stupid comments..eg:"iT'S NOT AUTHENTIC INDIAN"..."THERE'S NO POTATO"..."WHAT'S BASE GRAVY"..ARGGGHHH!...This is BRITISH INDIAN RESTAURANT COOKING!
Julian comes from Manchester,NOT Delhi! ; he remembers what it was like years ago ,walking down the 'Curry Mile' in Rusholme on Wilmslow road (The largest concentration of British Indian Restaurants in one street in the UK) going for a curry after a night out and thinking, "How can I recreate this at home"...Well,he's done it here...be thankful; This BIR Vindaloo is unreal!!!
It may be fantastic - that’s not disputed. It’s not a bloody Vindalho (not to be pronounced as Vindaloo)
FTMJarra exactly! And you have know it alls on here telling us that a real vindaloo is pork belly. So what!? That’s not what you get in curry houses or what the average person wants; it’s this
Well done Sir: adroit comment. Myself scanning YT for curry recepies and this dude is up there amongst most honest and practical.
It should be called "Daloo" since the "Vin" is missing. 😆
I did this a few days ago. To say it is by far the best curry I have ever tasted simply does not do it justice. It is a work of art and I will make it again and again. Thanks Julian
I hope this helps.
Ingredients:
2 Kashmiri Chilis, coarsely ground
1½ Chefs Spoon Oil
1 Tablespoon Ginger-Garlic Paste
1 Chefs Spoon Tomato Paste
Less than 1 Tablespoon Mix Powder
Pinch of Methi (Fenugreek) Leaves
1 Tablespoon Chili Powder
Black Pepper
¼ Teaspoon Green Cardamom Seed, ground
Pre-Cooked Chicken
1 Ladle Base Gravy
Coriander (Cilantro) Leaves
Lime Juice
Salt
A couple pieces of tomato
Base Gravy
Garlic-Ginger
½ Green Chili
Sprinkle of Garam Masala
This base gravy seemed to be thin. Was it chicken Oxo cubes in water?
Far from it. Julian posted the recipe.
Does chili powder here mean literally the powder of chilis -- or is it (as common in the U.S.) a blend of chilis with other spices sold as "chili powder"? Anyone know?
@@WholeBibleBelieverWoman In this case, chili powder refers to the powder of chilis (as you noted) and not the Tex-Mex style chili powder used for a pot of chili.
The chili powder used (mostly) in Indian cooking is cayenne.
@@qwikininn Thank you so much!
just 6 pieces of chicken, how tight are you , we get an absolute minimum of 8 large pieces of chicken tikka in our vindaloos- lovely recipe though, thank you for sharing, - bit more chicken lads, 6 is really tight.
Agree vindaloo is the king of curries, but why can't I order it anywhere?
Gonna try this it looks lovely. 5 pieces of chicken tho? You would get more in a weight watchers curry 😂
Last authentic vindaloo I had in the UK was about forty years ago, that's when Indian food was good unlike today's rubbish same sauce for all currys just different chilli heat.
What is the base cravy
I've learnt to make the most amazing curries from watching these TH-cam videos! We never go to the take-away anymore, and you have the added benefit of using organic ingredients if you wish.
Hey Leviteish, could you make a phal. Thanks for vids and sharing your expertise
I just ate the last of a big pot of vindaloo I made yeasterday while watching this vid, but now I know how the restaurants do it, Im gonna make a big pot of gravy base and precook a pot of Chicken and a pot of Lamb and make this method my bitch.
This is how I judge Indian places, too. If they care enough to make the lamb not suck, they care enough to treat the rest of the ingredients right.
I made this yesterday and it was hands down the nicest curry I've ever cooked. Thanks for the tips Julian. Looking forward to the ebook.
I’m a minute in and already love your approach. Call me easy but you earned my sub for you’re honour to the history of the dish and what gives its identity in its nuance
I notice a few comments asking what a base gravy is this consists of blending a bass guitar like a fender jazz bass or a double bass in a blender with mixed spices.
Julian Vingear 5% acetic acid,not full blown alcohol. I know Muslims who uses vinegar.
Poo Fighter would a fender P bass work?
Would be a bit more earthy, definitely brighter with the Jazz :)
I'm all about that bass. th-cam.com/video/aLnZ1NQm2uk/w-d-xo.html
@@BritishNath34 Don't be a dick. It was funny.
My only problem with this curry is the 5 or so small chicken pieces!!!!!!! Who in the world would get full off of that!!!
Hey guy, could you bang on the skillet just a little more while you're going over your ingredients?
machdave1
I prefer the scraping to the banging. I was hoping we could get a little more metal on metal scraping.
LMAO
I'd hate to be his neighbor.
Lol
Two of the spices used, you have no idea because he is banging the pan as he tells you what he used? I hope they were not important. Base gravy ... it's like a treasure hunt?
travel to india quite a lot, the vindaloo originated in goa and contains vinegar which came from the portugese....just watched your vid and while your curry probably tastes quite nice, in no way is it authentic, you have the right idea with the sour and heat flavours, you just got the wrong ingredients, I suppose your curry would be ok for a pisshead on a Friday night down the Wilmslow road in rusholme, who cant afford to go in sheer khans, so has to go in that cheap place down the road....
Used to be Indian in south shields called the Bengal lancer....was a Indians blokes house 3 bedroom pre war terrace .with a cuby hole cut out of his kitchen wall and service hatch fitted best curry in the uk
Hi Julian,
My friends together with myself have noticed all BIR currys are not the same taste as the ones we used to have in the 80s..90s now they seem not so intense in flavour as they did then and they seem as if restaurants are using less spices or less than they used to ..is this Vindaloo as they were cooked in the 80s..90s.
These restaurants are in mainly in Middlesex and Surrey.
Vindaloo BIR is of course different from its origins,which is a hybrid Portuguese dish in Goa..Carne Vin Di Alhos...Meat(pork as Goa is a Christian area)wine/vinegar (local palm vinegar/tuba)and garlic...And of course red chilli.!
You are absolutely right. Looks like no one else is paying attention. He mentions in the beginning of this video that Vindaloo is a dish made of wine. Because it's Portuguese. The original recipe used wine and later it was substituted by palm vinegar as Indians don't usually drink wine.
I am STARVING!!!!!
I am not a chef. I am a home cook and I happen to like curry...vindaloo is a favourite of mine. try cumin seeds, coriander seeds dried chilles (toasted and ground) , lots of chopped garlic and ginger. add a small amount of vinegar and marinate your meat with this. cook off some onions with green cardamon and a couple of cloves , add the marinated meat , fry it off (brown it) add some water for gravy, salt to balance the chilly, pepper to round off the chilly , a pinch of sugar to balance the vinegar. simmer away til the meat is cooked. add more fresh chilly to taste and finish off with fresh coriander....from a white Bradford man...
Please dont add fresh coriander or the seeds. Not in this one. While cooking, add a tbsp of Batts wholegrain mustard and some coke instead of sugar. Use cider vinegar. Use pork for this. Nothing else is the same
HariLilNandan I've cooked this dish numerous times pretty much as Julian has done, and I've got to disagree with you on not adding the coriander or the seeds ... they certainly do enhance the dish. Adding mustard and coke are really making this an entirely different dish and maybe it's good, but I don't think I'd like it.
I think you're right about nothing else being the same though ... I'll stick to this dish as it is.
Coke? As in Coca Cola?
How do you make the gravy? I like the look of the version you cooked. All curry changes from region to region I suppose. I LOVE IT.
Wtf is "Mix" powder?
That's what I was going to ask! 🤔
@@mueslimuncher1950 Same here
1TBSP Cumin Seeds, ground, 1 Tbsp Coriander Seeds, ground, 1 1/2 TBSP Turmeric Powder, 1/2 TBSP Paprika (not Smoked). 1 1/2 TBSP Mild Madras Curry Powder and 1/4 tsp Garam Masala.
And base gravy? that could be so many things, could even be a veggy broth of some sort.
Karl Donatella buy the book ffs
Hello everyone, im not being rude..but when i eat a really good vinaloo my nipples go hard
its amazing
You won't get a good vindaloo in any restaurant on the curry mile. Or anywhere in MCR for that matter.
Chef just ignore the haters. Its good you love exploring foods from other regions :) . Keep it up. Thumbs up. Just do some cooking from British cuisine too. I am a total foodie :) . Thanks . Regards
Only curry worth eating is from Birmingham where curry was invented I've worked all over the UK and Manchester isn't even close to birmingham curry the worst i tasted was around the London area's bloody gross! Just taste like chili sauce with meat in it!
There are amazing Indian restaurants in London.
I think that cooking curries with a steel spoon is a 'man' thing. The noise generated is just annoying and it is possibly the least effective tool for the job, you may as well use a stick! I use a latex spatula which stirs, scrapes and serves efficiently and without noise. Absolutely nothing is left in the pan which will barely need washing afterwards and most importantly, your ears won't hurt!
So many numbskulls commenting on this video, not knowing what he's actually doing. He's not making a traditional goan Vindaloo. He's making an authentic BIR Vindaloo. Educate yoursevles.
Imagine not knowing about something and then looking it up online to be enlightened and educated.. then the content creator failed to state which type of vindaloo he made.. then some self righteous prick insults the viewers for not being an expert in the first place.
Nick Jones I’m calling out the self righteous pricks who came on here insulting this guy without knowing what he’s doing.
@@thomashenrydavies correct me if I'm wrong.. but he doesn't state which type it is he's making?
Nick Jones he says in the video that he’s not making a traditional one. Even if he didn’t, there is no excuse for people coming on here and calling him a fraud etc.
Nick Jones shut up you fool
Thats not an original Indian vindaloo..
IngrediÎnten:
3el Vineger
1/2tl Sugar
1/2tl Mustard Seeds
1/2tl Cumin Seeds
1/4tl Cinnamon
3 Cloves
1 Ginger Small
8 Garlic Small
1/2tl Pepper Corns
4 Red Chilli Dry
Salt
500gr Chickenbreast
2el Floweroil
6el Coconut Milk
1 Onion Chopped
1. Wash the chicken apply salt and keep it a side for 1 hour.
2. Add the Vinegar, Sugar, Mustard Seeds, Cumin Seeds, Cumin Seeds, Cinnamon, Cloves, Ginger, Garlic, Pepper Corns and Red Chilli Dry to a bowl and blend them into a paste.
3. Marinate the chicken in the curry paste and keep a side for 4 hours.
4. Take a pan add oil and put the fire on a high heat.
5. Add the chicken vindaloo and cook, after 5 minutes add the chopped onions.
6. Cover the with a lid add some water and cook on a low flame (30/45 minutes)
Looks delicious Julian .
Thank you for sharing
Spot on this - can tell you have passion - I’ve watched all your vids and now make my own gravy and curry’s to your recipes - well done mate 2024 ❤
Thanks looks great. I don't make base gravy and prefer making homestyle curries. You started saying vindaloo derives from Portuguese for wine and garlic. But there was no wine in the curry?
There isn't as far as I am aware another way of making seasoned oil other than cooking things in the oil- as the fried spices etc.. take on a different characteristic. Try putting a little oil in the Garlic/Ginger paste and keeping the heat moderate, this should help stop the G/G spitting.
I know protein is expensive but jeez.... how about a couple more bits of chicken! That's basically 90% gravy!
Listen to the man, it's not meant to be an authentic vindaloo, it's a BIR version.
I'll be given it a go, at least there are no potatoes in it which in my book is good. I guess the lime takes the place of the 'vin' in the version!
Bengali high street joints serve the worst curry. If you want proper Indian and Pakistani go the the places they eat, but dont expect to get vindaloo lol
Your banging that fucking pan so I can’t here what your saying about those spices. Please return with info. I’m dying to learn this, serious.
Love
M
Sorry just noticed the recipe in the end.
Off course Muslims use vinegar! Its actually a "sunnah". Vinegar is derived from alcohol but it's not ethanol hence why in Islam it is recommended to use it.
Filmed in Chorley Covered Market. Great recipe. Looks good too.
Unfortunately i just think Vindaloo is much too hot and its not very enjoyable. I also tried Phal once thats crazy hot. I prefer mild curries or sri Lanka based curries fruit curries etc. You go to a restaurant eat a Vindaloo your sat there sweating away but actually you cant actually taste much in the curry as its too hot.Far nicer to have mild curry so you can actually taste the ingredients
Buy pataks paste grate 2 onions grate 4 cloves garlic sugar cube size of Ginger. Throw in a pan and Chuck in little bit of chicken serve with rice, piece of piss
Why would you go to all that time and trouble just to pour your dish into an ugly plastic container ideal for freezing??
Made this and was quite authentic. My only comment is why no onions? I thought it was begging for a more earthy, caramelized taste.
My recommendation is to move the microphone closer to you talking and further away from the frying pan.
Vin means wine alhu means garlic. There is not tomatoes in traditional Vindaloo and you use a lot more Kashmir chilli. Goan cane vinegar is used not lemon. Chicken should be marinated for 24hr first. This is not vindaloo it is an adaptation.
I can't think of anything more awful than stirring a metal pan with a metal spoon! This guy is a chef? That turns me off right there....
I made this for dinner and it was truly incredible...thank you so much!
That Chicken looked like frozen chunks of cold questionable poultry.
Thanks for all the videos, this is an excellent resource and I will definitely buy your eBook when it is released :) Just a couple of questions: 1. Is there any way of getting a seasoned oil without cooking lots of things in it (obviously won't be as good) 2. How do you avoid the watery garlic/ginger paste from spitting like crazy when you add it to the hot oil? Keep up the good work!
I’m sure this is great but would be nice if you showed how to cook it at home rather than in a restaurant with everything prepared.
terrible, you gotta be kidding me. base gravy?! stop this killing authentic recipes with this b/s.
Im the beginning you gave a speach about wine and souring agent! It was interesting I contained watching with admiration then you added tomatoes and then the chicken ! 😅
Thank you Julian.
Great video 🙏🙏🙏🙏
You are welcome to drink alcohol in those restaurants but it will not be used in the creation of your dish.
Metal on metal sound is a bit painful 😳♥️🇨🇦 but I'm will make this tmro.
Super curry 👍
Thanks for liking
Still think this is the best vindiloo on youtube
Nice looking mix but very little meat, hardly going to feed a couple.
yes that's right. As i explain in the video it's substituted for lemon or tamarind because most retaurants/takeaway are muslim and they do not use vinegar(alcohol derivative)
Funny thing is in india they dont actually eat hot curry its more the westernised people like us that want it hot which is pathetic
Graham from emmerdale makes wicked curries :) sorry julian but you are a lookaliky
I cannot think of anything worse than a potato in a curry that is not a vegetable curry
you must be a young guy , proper vindaloo served from the 1960's in UK has no potato
I just think all curries are too ot for me. But i think this is vey authentic cooking 😊
such loud scraping noise. all that metal shavings adding flavor???
Where's the potato? No vindaloo there mate.....get out the kitchen!!!!
This is not vindaloo, its just a meat curry! Please see vahrevah chefs video for lamb vindaloo and you will get the authentic way to make it:)
Can we talk of food and eating without cursing hyperventilation? There are no correct recipes for ANYTHING, even a soft boiled egg. There are, however, wonderful recipes, and the receptive among us can indulge without the permission of the mentally hog tied. Great interpretation, Chef.
While there may not be a 'correct' recipe for anything, many dishes have cultural roots, and have stood the test of time. Why is this important? Many years of evolution have improved them, both in flavour, and their effective use of local produce. And people from that culture like to be reminded, even transported, to their early experience of home. They would like to share that with others.
Vindaloo has its origins in *Carne de Vinha d’ Alhos*, a Portugese dish, imported and adapted in the colony of Goa. So the Vinha refers to wine vinegar, and the Alhos to garlic ( not 'Aloo', potato ). The 'Carne' was usually pork, making it off-limits to most religious traditions in the subcontinent.
What is offensive is not this recipe; it looks perfectly edible, but its being passed off as the real thing. British Indian Restaurant menus are hundreds of items long .. spouting absolute rubbish about their 'authenticity' , and 'exotic spices of the East'. They are nearly all based on the same stock gravy. None of the meats have been marinaded or slow-cooked in their sauces for depth of flavour, They lack all the variety, fragrance, freshness, and lightness of the simplest regional cooking of South Asia, which is mainly vegetarian anyway.
The offence is that this cooking, driven not by the quality or desirability of the result, but by commercial convenience in the kitchen, along with the bastardisation of other cuisines, and our own, de-educates the British public, letting them settle for much less than they could have, blissful in their ignorance. This permits their further exploitation by industrial food producers, systematically degrading and stripping the joy from a very important aspect of cultural life, in the pusuit of profit. The point is, this profit could not be made if their customers knew what they were missing.
Of course BIR is a cuisine in its own right. But it's an inferior one, with purely commercial roots. By all means enjoy it. But don't walk away thinking you've had the real thing, any more than you would walk away from a Pizza Express thinking you had experienced Naples.
As a rule of thumb, the quality of Indian food in British restaurants is inversely proportional to the length of the menu. Head for the one with only five items on the menu, and free bread.. if you're lucky enough to find it.
FUCKING AY!
Well. Yes and no. I wouldn't totally enjoy being invited to eat a dish of Coq au Vin, only to be presented with a plate of Graham Gooch's favourite, Spam Fritters. On toast. And then find my host telling me, with a hint of supercilious exasperation, "There are no correct recipes for ANYTHING". Would you?
Robin Betts-You spelt ‘pursuit’ wrong after all that. HA HA! Oh and by the way you sound like the most boring person on the planet. Get a life man!!!!
Mr B- 😂😂 Exactly.
That sound of scraping go's threw me. And why go on about wine base and not put any in? I can cook better than him and quieter with a wooden spoon lol
Scraping that metal spoon the whole time put me off aswell.Always use a wooden spoon
True dat
Nahh man.. You gotta get the proper recipe from Goa. The place where Vindaloo was bought by the Portuguese and altered through spices by the locals
Great video, but i thought vindaloo had vinegar in it?
WTF is this vindaloo? Sounds like an amusement park ride
Hi, what was the mixed powder ? Many thanks
Same for me, what is that powder?
So I cooked this last night and it was delicious as expected. I don't have any Kashmiri chillies in but I do have some dried naga chilli which I used at the start instead..this certainly gave it a great heat kick which I tried to balance by being slightly more heavy handed with the garlic & ginger and garam masala. All in all it is the best tasting curry I've ever made and probably
one of the best I've ever eaten - and this was with just plain unseasoned veggie oil..I imagine the extra layer
This is not a vindaloo. Vinegar is the distinctive acidic and tangy characteristic of Vindaloo and its made with pork.
If people don’t drink wine, why should that stop them from cooking with it?
If you were actually listening, you'd have heard him say at the start there are two types of vindaloo, the "authentic" one is with pork, vinegar and garlic, and the "british indian restaurant" version is the one is going to show how to cook.
@@jacobfernandes42 of course you can, there are a million things that have changed over time but kept the same name. take beer as an example, in the past all beer would have been sour but now it mostly isn't. you can call it "british indian vindaloo" if that makes you feel better, i couldn't care less. also your use of the word "y'all" makes me you think you have as much in common with portugal as i do, go back to dodging bullets in a school shooting before getting triggered by someone elses culinary innovation, dude
Yes yes. I pressed 'thumbs up/like' as soon as I heard his accent.
...And I was raised by Tamils so I know what I'm talking about!
And if anyone thinks I'm 'just' joking - remember, the Romans were in the Western Ghats THOUSANDS of years ago getting pepper and other things. It's 2018 dudes and dudettes - Vindaloo is from MANCHESTER. ...Now.
Not enough fat. No, fat is not likely to kill you in a jiffy. Lack of fat will.
Can I ask how you make the base gravy, what are the ingredients?
yeah wouldbe really handy to know that i would of thought
He was doing well until he introduced the generic gravy base. Also, where's the vinegar?
Nowhere, because it's not part of the recipe.
kevin mulligan actually I love many Madhur Jaffrey recipes, her first book is a classic.
If you read Julian's book he has a separate recipe for the chicken that's quite involved but worth the effort. Besides, in a restaurant/takeaway you don't have time to cook the chicken from raw for each dish.
100% agree been doing it 32 years in the trade
I followed all of your recipes and for the first time I feel I have made a truly amazing and tasty curry, wonderful recipe.
Great to hear that!
I've eaten several Vindaloo's in Goa, Portugal, Spain and the UK. I've had other the best and the worst in Goa, and my favorite is probably from my trips to Glasgow. There's this restaurant in Benidorm (of all places), that makes a great dish too. A Vindaloo needs to be (very) hot and spicy, but also savory and vinegary. It's just not another spiked up Madras, which is what you get in London.
Too much 'gravy' and not enough chicken
step one burn the shit out of the first ingredient... check!
this is not a vindaloo recipe its just a chicken curry or something silly..........
Hello, Julian. Please ignore the comments made by, Vollystri MKII. He is clearly insane and talking out of his poo-poo-chute! Also, he looks like an inflated version of, Hans Zimmer.
I have followed and very much enjoyed this recipe (modified slightly to taste) for over two years now. Many thanks for posting. Sorry to hear about the closure of Curried Away. I'd planned on visiting to order this particular curry and compare with my version!
Keep up the good work.
Yeah the scrapping does get to ya
Hi Julian- I’m Phil and i adore hot vindaloos!! But I’m somehow going wrong😞
I only have an old none stick wock kinda pan! My curries seem to watery😞 hot and tasty Yes!
I generally use the stock from my boiled chicken.
Help why can’t I get ‘the texture and consistency that it really should be???😞
Well, normal people in most countries can't find Kashmiri chili... Sorry, but you lost me there since I know how important it is ro use the right kind of chili. And what is "base gravy"??? Is that a thing you find in english kitchens? I worked in french, italian and german kitchens and we had stock for making gravy in all of them...
I'm eating a vindaloo regularly and i'm getting fatter - so what are you doing that i'm not? :D
Spit: don't swallow!! :)
Hi am really disappointed with the above recipe. This is not the way to prepare vindaloo. It's not the original way of preparation and to add the base gravy is awful.
a lot of people complaining about the base gravy, but why? what would you use?
Hi Chris am not critising your preparation. I use al from scratch no base gravy.
Where do you think he got it from? Did it fall from the sky?
its impossible to find any real hot vindaloo where i live, ive tried asking them to make it extra extra vindaloo, no luck. So i had to buy some ghost pepper hotsouce, you can find it online. When i come home with my indian takaway, i insert a couple spoons of it in and stire = some nice tearing eyes while i eat hehe. I can recommend the "voodoo prince death mamba, from Pucker Butt pepper company, heat index 4/5: smokin hot". Just remember to have "Raita / natural yoghurt" and or milk ready just in case..
How much msg do you put into the gravy?
RIP ears. 😣
if I had a vindaloo,I would soon need a vindatoilet!
If they didn't do a certain dish, however much you thought it should've been compulsory, now makes them a bad restaurant? That's interesting. How does that work then professor?
I'm new - the Base Gravy. Where do you show how to Build That ? Id think making that correct would be Essential -; thank You Madmart