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Indian cooking - best time to add spices?
I'm going to be using a spice mixture (MDH Kitchen King Masala.) When
would be the best time to add this? Reading various recipes, in print and online, they seem to differ on the entry point of the masala and duration of cooking. In this particular instance, I'm making Aloo Matar (peas and potatoes.) Should I add the masala: (1) ALONG with the onions, which then cook for 10 minutes or so. (2) or AFTER the onion has almost cooked, cooking the masala for about one minute, and then add the tomatoes and other ingredients. (3) or add masala at SAME time as tomatoes? If I should take the routes (1) or (2) should I make a thick paste, with water, of the masala before adding to the onion? This is suggested in one of the UK Curry Club books, to prevent the spices from "burning up" when frying. Thanks in advance for any replies! Miner2049er. |
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> wrote in message oups.com... > I'm going to be using a spice mixture (MDH Kitchen King Masala.) When > would be the best time to add this? Reading various recipes, in print > and online, they seem to differ on the entry point of the masala and > duration of cooking. > > In this particular instance, I'm making Aloo Matar (peas and potatoes.) > Should I add the masala: > > (1) ALONG with the onions, which then cook for 10 minutes or so. > > (2) or AFTER the onion has almost cooked, cooking the masala for about > one minute, and then add the tomatoes and other ingredients. > > (3) or add masala at SAME time as tomatoes? > > If I should take the routes (1) or (2) should I make a thick paste, > with water, of the masala before adding to the onion? This is suggested > in one of the UK Curry Club books, to prevent the spices from "burning > up" when frying. > > Thanks in advance for any replies! > > Miner2049er. Generally IMExp, spices are added to a pan with just a little oil in it and cooked in that for a while before any water liquids are added. Sometimes however I've seen them added (and done so myself) to oil in which chopped onion is also being sautéed. I've found that adding them after there is water liquids will make them swell and feel gritty, as well as not develop quite the same flavours. Not an authoritative thingumy, but it's what I do and how I've been taught, backed up by my experiences and personal preferences. Shaun aRe |
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hi there
do you have any good recipes? anything would be good karen xxx |
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> wrote in message oups.com... : I'm going to be using a spice mixture (MDH Kitchen King Masala.) When : would be the best time to add this? Reading various recipes, in print : and online, they seem to differ on the entry point of the masala and : duration of cooking. : : In this particular instance, I'm making Aloo Matar (peas and potatoes.) to give a slightly cheeky (Irish) answer, I wouldn't start from here. You are trying to cook a perfectly acceptable Indian dish. Its not haute cuisine, but nethertheless, loved throughout India and far beyond. The spicing of Indian food is not to be taken lightly, neither is the method. In most cases, these have been developed over hundreds of years, and usually for sound culinary (and scientific) reasons. To answer your question (you are not going to like it) I would suggest you look in a proper Indian cookbook. Why? Well, the book you quote is for making 'Indian restaurant' food, which isn't really Indian food, but the ideas of those that set up eating places in the UK and Europe in the sixties. A whole culture has grown around the urban myth that is 'Indian food', not to mention a generation or two who know no other. [Gets off soapbox and helps] You are correct, IMHO, to question when spices should be added. The problem is that you have only one mix (I think the Kitchen King type masala (not a recognised one in real Indian cooking) is really a 'curry powder') and I assume that you believe this will make a curry. What it will do is just add a 'curry flavour', and the same one for each dish you add it to. Real Indian recipes don't use curry powder, because each dish is different, and uses different methods of cooking, there are hundreds of dishes, not just a few. When to add spices: some spices (the 'woody' ones, like cardamom, cassia, cloves, nutmeg/mace) have very aromatic chemicals in them which give the characteristic flavours. These are not (very) soluble in water, and have to be extracted into oil. So they, along with black pepper, are added when there is only oil/ghee in the pan. This could be when you have cooked out the onions to a golden colour (about 20 minutes on medium heat) and is a very important step to obtaining the right flavour. Have a look at good recipes, you will see that the spices mentioned above are added at, or near the beginning. Next comes the less aromatic ones, such as cumin and coriander (and maybe fenugreek and fennel, depending on recipe)) which need a quick oil extraction, but can burn quite quickly, so a little water is usually added. A technique, known as bhuna, is sometimes used. This, essentially, fries the spices in a little oil, but stops short of burning when a little water is added. This changes the character of the spices to give a deeper, nuttier flavour, necessary in some dishes. Next comes spices like chilli, dry ginger and turmeric, which burn very quickly, but still need an oil extraction. This to extract the heat from chilli powder (if not using fresh chilli, which would be added at the same time as fresh ginger and garlic (after the onions have changed to golden), and vanilla 'notes' from the turmeric. This is why these spices are very often added just before water-based ingredients, like tomatoes, are added.Saffron would be added after the water based ingredients. It has been a lengthy reply, but I hope, informative. In a nutshell, add too early, and the spices are going to burn, add too late and you are not going to extract the flavours. Best to take another step along the road to Indian cuisine nirvana, and get a decent cook book. HTH Best of luck, cheers Wazza |
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Wazza wrote: <did some snipping here> > It has been a lengthy reply, but I hope, informative. In a nutshell, add too > early, and the spices are going to burn, add too late and you are not going to > extract the flavours. Best to take another step along the road to Indian cuisine > nirvana, and get a decent cook book. > HTH > Best of luck, > cheers > Wazza Thanks very much. Made sense to me. Answered some of my questions too. Cheers Cathy |
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"Cathyxyz" > wrote in message ups.com... : : Wazza wrote: : : <did some snipping here> : : : > It has been a lengthy reply, but I hope, informative. In a nutshell, : add too : > early, and the spices are going to burn, add too late and you are not : going to : > extract the flavours. Best to take another step along the road to : Indian cuisine : > nirvana, and get a decent cook book. : > HTH : > Best of luck, : > cheers : > Wazza : : Thanks very much. Made sense to me. Answered some of my questions too. : Cheers : Cathy : thanks, Cathy, the ideas work just as well in other cuisines, as they are based on sound priciples. Try making 'chilli con carne' using these ideas! cheers Wazza |
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Wazza wrote:
> : Thanks very much. Made sense to me. Answered some of my questions too. > : Cheers > : Cathy > : > thanks, Cathy, the ideas work just as well in other cuisines, as they are based > on sound priciples. Try making 'chilli con carne' using these ideas! > cheers > Wazza > > Funny you should say that... made chilli con carne again yesterday (one of our favourites) and that's when I was wondering about "when to add the spices" heh heh heh heh In this instance, I added (some of) the hot spices when the onions were going "golden brown". Tasted good...  Cheers Cathy -- I don't suffer from insanity - I enjoy every minute of it |
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> wrote in message
oups.com... > I'm going to be using a spice mixture (MDH Kitchen King Masala.) When > would be the best time to add this? Reading various recipes, in print > and online, they seem to differ on the entry point of the masala and > duration of cooking. > > In this particular instance, I'm making Aloo Matar (peas and potatoes.) > Should I add the masala: > > (1) ALONG with the onions, which then cook for 10 minutes or so. > > (2) or AFTER the onion has almost cooked, cooking the masala for about > one minute, and then add the tomatoes and other ingredients. > > (3) or add masala at SAME time as tomatoes? > > If I should take the routes (1) or (2) should I make a thick paste, > with water, of the masala before adding to the onion? This is suggested > in one of the UK Curry Club books, to prevent the spices from "burning > up" when frying. > > Thanks in advance for any replies! > > Miner2049er. > As a general rule in Indian cooking, spices are gently pan-fried either alone or with other ingredients for a while before adding liquid. #1 or 2 would do this. THis frying brings out the flavors. There are exceptions to this of course. -- Peter Aitken Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm |
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"Peter Aitken" > wrote in message . com... : > wrote in message : oups.com... : > I'm going to be using a spice mixture (MDH Kitchen King Masala.) When : > would be the best time to add this? Reading various recipes, in print : > and online, they seem to differ on the entry point of the masala and : > duration of cooking. : > : > In this particular instance, I'm making Aloo Matar (peas and potatoes.) : > Should I add the masala: : > : > (1) ALONG with the onions, which then cook for 10 minutes or so. : > : > (2) or AFTER the onion has almost cooked, cooking the masala for about : > one minute, and then add the tomatoes and other ingredients. : > : > (3) or add masala at SAME time as tomatoes? : > : > If I should take the routes (1) or (2) should I make a thick paste, : > with water, of the masala before adding to the onion? This is suggested : > in one of the UK Curry Club books, to prevent the spices from "burning : > up" when frying. : > : > Thanks in advance for any replies! : > : > Miner2049er. : > : : As a general rule in Indian cooking, spices are gently pan-fried either : alone or with other ingredients for a while before adding liquid. #1 or 2 : would do this. THis frying brings out the flavors. There are exceptions to : this of course. : : : -- : Peter Aitken : Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm : interesting myths page, do you have any references? cheers Wazza |
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"Iraxl Enb" > wrote in message ... : Indian spices generally need to be roasted/fried to : bring out the flavor. Depending on the dish, add them : at a stage where they will get really hot, and not : boiled... : not really, 'roasting' has other consequences. Genally, 'roasting' of spices is suggested as a universal pancea for 'flavour enhancing'. This is not the case. Many spices (the highly aromatic ones) do not change (chemically) and therefore there is no point in heating them to smoking point, all you tend to do is either burn (not a good idea) or volatilize the flavours so they become less pungent, again not what we want. Some spices, such as coriander seed and cumin seed are modified chemically to produce 'nutty' aromas, and fenugreek seed can also undergo change producing 'maple syrup' notes. There are recipes which call for roasting spices (notably Sri Lankan dishes and a Thai spice paste), but if the recipe does not mention it, don't do it, it can alter the flavour to produce something which wasn't intended, and reduce the flavour compounds which can combine with proteins to form new flavours from browning. You do not need to get any spice really hot, in oil or not, you increase the chance of burning. What is important is the oil extraction stage, not the temperature, though the warmer the oil, the quicker will be the extraction, as will the surface area of the spice, meaning the smaller the spice bits, the quicker the extraction. HTH cheers Wazza |
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: : Vindaloo : by Madhur Jaffrey : : 2 ts whole cumin seeds : 2-3 hot, dried red chili peppers : 1 ts black peppercorns : 1 ts cardamom seeds (take seeds out of the pods) : 3-inch stick of cinnamon : 1 1/2 ts whole black mustard seeds : 1 ts whole fenugreek seeds : 5 TB white wine vinegar : 1 1/2 to 2 ts salt : 1 ts light brown sugar : 10 TB vegetable oil : 2 medium onions, peeled and sliced into fine half-rings : 1 1/3 c water (or broth/stock) : 2 lb boneless lamb shoulder (or other meat), cut into : 1-inch cubes : 1-inch cube of fresh ginger, peeled and coarsely chopped : 1 small, whole head of garlic, with all the cloves separated : and peeled : 1 TB ground coriander : 1/2 ts ground turmeric : Optional: Additional hot chili to taste, such as Tabasco sauce, sambal : oelek (Derek's preference) or ground cayenne : : Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, : black mustard seeds, and fenugreek seeds in a coffee grinder or other : spice grinder. Put the ground spices in a bowl. Add the vinegar, salt, : and sugar. Mix and set aside. : : Heat the oil in a wide, heavy pot over a medium flame. Put in the : onions. Fry, stirring frequently, until the onions turn brown and : crisp. Remove the onions with a slotted spoon and put them into the : container of an electric blender or food processor. Turn the heat off. : Add 2 to 3 tablespoons of water to the blender and puree the onions. : Add this puree to the ground spice/vinegar mixture in the bowl. This is : the vindaloo paste. It may be made ahead of time and frozen. : : Dry off the meat cubes with a paper towel and remove large pieces of : fat, if any. : : Put the ginger and garlic into the container of an electric blender or : food processor. Add 2 to 3 Tablespoons of water and blend until you : have a smooth paste. : : Heat the oil remaining in the pot once again over a medium-high flame. : When hot, put in the lamb cubes, a few at a time, and brown them : lightly on all sides. Remove each batch with a slotted spoon and keep : in a bowl. Do all the lamb this way. Now put the ginger-garlic paste : into the same pot. Turn down the heat to medium. Stir the paste for a : few seconds. Add the coriander and tumeric. Stir for another few : seconds. Add the meat, any juices that may have accumulated as well as : the vindaloo paste and 1 cup water (or stock). Bring to a boil. Cover : and simmer gently for an hour or until meat is tender. Stir a few times : during this cooking period. Serves 6. : : >From Madhur Jaffrey's _Indian Cooking_ : : Derek Juhl : this is one of those recipes where I would roast the spices. Roast (dry) whole black pepper, cumin seed, coriander seed, broken dried red chilli (like cayenne, guntur or sannam, or a mix), until just starting to smoke, then add some green cardamom and cassia, and lastly black mustard seed and fenugreek seeds. Roast for another minute, then take off the heat, and allow to cool before grinding in an electric grinder. To the spices I would add some minced garlic and fresh ginger, a little oil and enough cider vinegar to cover the pork. Now put in a fridge (covered in clingfilm) for 24 hours. To cook, fry the onions until golden (medium heat, about 20 minutes), add more garlic, fresh ginger and dried chilli if preferred, then the lightly drained pork. Cook until all the moisture dries up, and a little browning might be attempted. Because of the moisture present and the acidity from the vinegar, the chances of good browning are reduced, but as the coriander and cumin seeds, (together with the fenugreek seeds) have been roasted, the flavour compounds expected from browning the meat are provided (to some extent) by the spices. Once browned, add the rest of the marinade, and heat until all the vinegar has disappeared. Now add the turmeric, and quickly add water or stock, so that it covers the meat. Cook until tender. The meat should not be soaked in vinegar, but will have a hot tang to it when bitten into. I wouldn't use lamb (different flavour) or chicken (too bland), this dish needs a strong meat, like wild boar, possibly game (I use kangaroo!) HTH cheers Wazza |
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> wrote in message oups.com... > I'm going to be using a spice mixture (MDH Kitchen King Masala.) When > would be the best time to add this? Reading various recipes, in print > and online, they seem to differ on the entry point of the masala and > duration of cooking. > > In this particular instance, I'm making Aloo Matar (peas and potatoes.) > Should I add the masala: > > (1) ALONG with the onions, which then cook for 10 minutes or so. > > (2) or AFTER the onion has almost cooked, cooking the masala for about > one minute, and then add the tomatoes and other ingredients. > > (3) or add masala at SAME time as tomatoes? > > If I should take the routes (1) or (2) should I make a thick paste, > with water, of the masala before adding to the onion? This is suggested > in one of the UK Curry Club books, to prevent the spices from "burning > up" when frying. > When I add a 'prepared' masala, I USUALLY add it at the end of the cooking, stirring it in just before serving. But as some has said, it will depend on the specific recipe. Dee |
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"Wazza" > wrote in message ... > > : > : Vindaloo > : by Madhur Jaffrey > : > : 2 ts whole cumin seeds > : 2-3 hot, dried red chili peppers > : 1 ts black peppercorns > : 1 ts cardamom seeds (take seeds out of the pods) > : 3-inch stick of cinnamon > : 1 1/2 ts whole black mustard seeds > : 1 ts whole fenugreek seeds > : 5 TB white wine vinegar > : 1 1/2 to 2 ts salt > : 1 ts light brown sugar > : 10 TB vegetable oil > : 2 medium onions, peeled and sliced into fine half-rings > : 1 1/3 c water (or broth/stock) > : 2 lb boneless lamb shoulder (or other meat), cut into > : 1-inch cubes > : 1-inch cube of fresh ginger, peeled and coarsely chopped > : 1 small, whole head of garlic, with all the cloves separated > : and peeled > : 1 TB ground coriander > : 1/2 ts ground turmeric > : Optional: Additional hot chili to taste, such as Tabasco sauce, sambal > : oelek (Derek's preference) or ground cayenne > : > : Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, > : black mustard seeds, and fenugreek seeds in a coffee grinder or other > : spice grinder. Put the ground spices in a bowl. Add the vinegar, salt, > : and sugar. Mix and set aside. > : > : Heat the oil in a wide, heavy pot over a medium flame. Put in the > : onions. Fry, stirring frequently, until the onions turn brown and > : crisp. Remove the onions with a slotted spoon and put them into the > : container of an electric blender or food processor. Turn the heat off. > : Add 2 to 3 tablespoons of water to the blender and puree the onions. > : Add this puree to the ground spice/vinegar mixture in the bowl. This is > : the vindaloo paste. It may be made ahead of time and frozen. > : > : Dry off the meat cubes with a paper towel and remove large pieces of > : fat, if any. > : > : Put the ginger and garlic into the container of an electric blender or > : food processor. Add 2 to 3 Tablespoons of water and blend until you > : have a smooth paste. > : > : Heat the oil remaining in the pot once again over a medium-high flame. > : When hot, put in the lamb cubes, a few at a time, and brown them > : lightly on all sides. Remove each batch with a slotted spoon and keep > : in a bowl. Do all the lamb this way. Now put the ginger-garlic paste > : into the same pot. Turn down the heat to medium. Stir the paste for a > : few seconds. Add the coriander and tumeric. Stir for another few > : seconds. Add the meat, any juices that may have accumulated as well as > : the vindaloo paste and 1 cup water (or stock). Bring to a boil. Cover > : and simmer gently for an hour or until meat is tender. Stir a few times > : during this cooking period. Serves 6. > : > : >From Madhur Jaffrey's _Indian Cooking_ > : > : Derek Juhl > : > this is one of those recipes where I would roast the spices. > Roast (dry) whole black pepper, cumin seed, coriander seed, broken dried red > chilli (like cayenne, guntur or sannam, or a mix), until just starting to smoke, > then add some green cardamom and cassia, and lastly black mustard seed and > fenugreek seeds. Roast for another minute, then take off the heat, and allow to > cool before grinding in an electric grinder. Here I agree - I find it strange that Madhur did not do this - she normally gives excellent advice and recipes and I've had geat respect for her knowledge... > To the spices I would add some minced garlic and fresh ginger, a little oil and > enough cider vinegar to cover the pork. Now this is where I leave you! I wouldn't use pork in Indian food at all, and I wouldn't use vinegar. Also where possible I would use fresh chiles, and I would have some tomato in there too - but that's just my tastes. Shaun aRe |
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"Shaun aRe" > wrote in message eenews.net... : : "Wazza" > wrote in message : ... : > : > : : > : Vindaloo : > : by Madhur Jaffrey : > : : > : 2 ts whole cumin seeds : > : 2-3 hot, dried red chili peppers : > : 1 ts black peppercorns : > : 1 ts cardamom seeds (take seeds out of the pods) : > : 3-inch stick of cinnamon : > : 1 1/2 ts whole black mustard seeds : > : 1 ts whole fenugreek seeds : > : 5 TB white wine vinegar : > : 1 1/2 to 2 ts salt : > : 1 ts light brown sugar : > : 10 TB vegetable oil : > : 2 medium onions, peeled and sliced into fine half-rings : > : 1 1/3 c water (or broth/stock) : > : 2 lb boneless lamb shoulder (or other meat), cut into : > : 1-inch cubes : > : 1-inch cube of fresh ginger, peeled and coarsely chopped : > : 1 small, whole head of garlic, with all the cloves separated : > : and peeled : > : 1 TB ground coriander : > : 1/2 ts ground turmeric : > : Optional: Additional hot chili to taste, such as Tabasco sauce, sambal : > : oelek (Derek's preference) or ground cayenne : > : : > : Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, : > : black mustard seeds, and fenugreek seeds in a coffee grinder or other : > : spice grinder. Put the ground spices in a bowl. Add the vinegar, salt, : > : and sugar. Mix and set aside. : > : : > : Heat the oil in a wide, heavy pot over a medium flame. Put in the : > : onions. Fry, stirring frequently, until the onions turn brown and : > : crisp. Remove the onions with a slotted spoon and put them into the : > : container of an electric blender or food processor. Turn the heat off. : > : Add 2 to 3 tablespoons of water to the blender and puree the onions. : > : Add this puree to the ground spice/vinegar mixture in the bowl. This is : > : the vindaloo paste. It may be made ahead of time and frozen. : > : : > : Dry off the meat cubes with a paper towel and remove large pieces of : > : fat, if any. : > : : > : Put the ginger and garlic into the container of an electric blender or : > : food processor. Add 2 to 3 Tablespoons of water and blend until you : > : have a smooth paste. : > : : > : Heat the oil remaining in the pot once again over a medium-high flame. : > : When hot, put in the lamb cubes, a few at a time, and brown them : > : lightly on all sides. Remove each batch with a slotted spoon and keep : > : in a bowl. Do all the lamb this way. Now put the ginger-garlic paste : > : into the same pot. Turn down the heat to medium. Stir the paste for a : > : few seconds. Add the coriander and tumeric. Stir for another few : > : seconds. Add the meat, any juices that may have accumulated as well as : > : the vindaloo paste and 1 cup water (or stock). Bring to a boil. Cover : > : and simmer gently for an hour or until meat is tender. Stir a few times : > : during this cooking period. Serves 6. : > : : > : >From Madhur Jaffrey's _Indian Cooking_ : > : : > : Derek Juhl : > : : > this is one of those recipes where I would roast the spices. : > Roast (dry) whole black pepper, cumin seed, coriander seed, broken dried : red : > chilli (like cayenne, guntur or sannam, or a mix), until just starting to : smoke, : > then add some green cardamom and cassia, and lastly black mustard seed and : > fenugreek seeds. Roast for another minute, then take off the heat, and : allow to : > cool before grinding in an electric grinder. : : Here I agree - I find it strange that Madhur did not do this - she normally : gives excellent advice and recipes and I've had geat respect for her : knowledge... : : > To the spices I would add some minced garlic and fresh ginger, a little : oil and : > enough cider vinegar to cover the pork. : : Now this is where I leave you! I wouldn't use pork in Indian food at all, : and I wouldn't use vinegar. Also where possible I would use fresh chiles, : and I would have some tomato in there too - but that's just my tastes. : : each to their own, and respected, Shaun, but vindaloo is a very well known pork dish, originating from Portugal, and eaten by the Goan Christians for centuries. The vinegar is also a Goan thing, they would use toddy vinegar made from palm sap. If you don't like pork, or vinegar in your Indian food, best leave the vindaloo til later, then :?) If you use fresh chillies, the heat and colour is 'stuck' inside the cells, which in many chillies is in the thick flesh (although, as you know, most heat is in the placenta and seeds). If you use fresh chillies, the cells have to be lysed (burst open) to give their flavour and colour, and this is difficult to achieve in this recipe for marinating, because the heat components and colour (capsaicin and carotenoids) are not water soluble, and therefore will not be extracted into the marinade, and therefore will not be sucked into the meat. By all means use fresh chillies when adding more (fresh) ginger and garlic after the onion has browned, and only oil/fat remains in the pan, before the meat is added, but make sure the cells get broken down (putting them in the freezer will help in this respect). Tomatoes are fine, but not common in this recipe, they are not a 'must have' ingredient. Tamarind water is sometimes added, I think it is OTT if the method I outlined is followed. It is not uncommon for otherwise good cookbook writers to have the wheels fall off the vindaloo recipe, if they are not from Goa they may never have had a decent vindaloo. I believe most Indians have never heard of it! Goa is small, and very different! HTH cheers Wazza |
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"Wazza" > wrote in message ... > > "Shaun aRe" > wrote in message > eenews.net... > : > this is one of those recipes where I would roast the spices. > : > Roast (dry) whole black pepper, cumin seed, coriander seed, broken dried > : red > : > chilli (like cayenne, guntur or sannam, or a mix), until just starting to > : smoke, > : > then add some green cardamom and cassia, and lastly black mustard seed and > : > fenugreek seeds. Roast for another minute, then take off the heat, and > : allow to > : > cool before grinding in an electric grinder. > : > : Here I agree - I find it strange that Madhur did not do this - she normally > : gives excellent advice and recipes and I've had geat respect for her > : knowledge... > : > : > To the spices I would add some minced garlic and fresh ginger, a little > : oil and > : > enough cider vinegar to cover the pork. > : > : Now this is where I leave you! I wouldn't use pork in Indian food at all, > : and I wouldn't use vinegar. Also where possible I would use fresh chiles, > : and I would have some tomato in there too - but that's just my tastes. Heh - I'd just typed out a whole reply, then OE crashed on me and I lost it - the Vindaloo gods must be angry at me LOL! > each to their own, and respected, Shaun, but vindaloo is a very well known pork > dish, originating from Portugal, and eaten by the Goan Christians for centuries. > The vinegar is also a Goan thing, they would use toddy vinegar made from palm > sap. Fully aware of the Portugeuse connection and influence, cheers! Was the Portuguese that were responsible for introducing chiles, as well as spuds and maters, eh? Lots of other things too, but I don't know them all, heheheh... > If you don't like pork, or vinegar in your Indian food, best leave the vindaloo > til later, then :?) Heheh, or just not go right back to the roots recipe for my version? Recipes change over time, and there become so many diferent versions - I don't worry about authnticity too much, just what I like! Maybe it's time for me to change? Heheheheh... > If you use fresh chillies, the heat and colour is 'stuck' inside the cells, > which in many chillies is in the thick flesh (although, as you know, most heat > is in the placenta and seeds). If you use fresh chillies, the cells have to be > lysed (burst open) to give their flavour and colour, and this is difficult to > achieve in this recipe for marinating, because the heat components and colour > (capsaicin and carotenoids) are not water soluble, and therefore will not be > extracted into the marinade, and therefore will not be sucked into the meat. I make a fine paste of them the sizzle in oil, generally - I very, very rarely put chopped chile pieces in any dish - it plays utter havoc with my intestines! > By all means use fresh chillies when adding more (fresh) ginger and garlic after > the onion has browned, and only oil/fat remains in the pan, before the meat is > added, but make sure the cells get broken down (putting them in the freezer will > help in this respect). > Tomatoes are fine, but not common in this recipe, they are not a 'must have' > ingredient. > Tamarind water is sometimes added, I think it is OTT if the method I outlined is > followed. I just like tomatoes! Heheheh... Tamarind - yup - used it in sweet and sour stuff... > It is not uncommon for otherwise good cookbook writers to have the wheels fall > off the vindaloo recipe, if they are not from Goa they may never have had a > decent vindaloo. I believe most Indians have never heard of it! Goa is small, > and very different! > HTH > cheers > Wazza Well thanks for the clarification Authentic vindaloo - I should have seen the vinegar connection in that word YEARS ago - I usually cotton onto thing like that very quickly, but sometimes I can be dumb, heheheh... Shaun aRe ',;~}~ |
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Wazza wrote: <snip> Many thanks for your suggestions! I haven't made vindaloo in a while, and I will try your recommendations when I do. Derek Juhl |
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My ex-IL added the cumin, garam masala, salt,, cminced chilis,turmeric,
minced garlic and minced ginger into hot oil, stirre up, added the onions, cooked until "the return of the oil", added the chopped tomatoes, cooked again to "the return of the oil, then added the veggies, etc. I would call them both very accomplished and experianced Panjabi cooks. The only dish they did differently was pumpkin sabji, which had fenugreek seeds browned in the oil befor the above, sana ginger, was added. blacksalt |
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