Looks good, what is necessary to make it a vindaloo?
I’ve a pile of various stocks in the freezer, it’s the little things that make the difference for a great meal.
A decent curry paste, chillies, garlic, ginger and vinegar. I think it’s the vinegar that’s unique to vindaloo but if we have a classically trained Indian chef in the house they can confirm.
Doesnt look great
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Just after a home made pizza there. Beautiful.
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That looks like a stew Chef, why is there carrots in a vindaloo?
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Because I like carrots in a curry. That was early on, it will be nice and thick when finished. I agree it’s not a classic vindaloo you would be used to from your local Indian take out.
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did you use sourdough for the base?
I didn’t. I made the base with strong flour water salt and fast acting yeast.
I like carrots in a curry.
I love potatoes in a curry, never make one without them.
Aren’t potatoes also traditionally part of a vindaloo @anon7035031
I’m defrosting some ox tails overnight, will do a soup or a Stew with them tomorrow.
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Potatoes are a must in vindalooooooooooooos
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Any recipe I’ve seen has potatoes but rarely carrots. I used onions, chicken thighs, curry paste and a few spices, vinegar, tomatoes, carrots, potatoes, ginger, garlic and chicken stock. Just had a bowl, it is delicious and will only get better.
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Nice recipe for oxtail in the Irish Times today.
That’s a stew mate.
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Vindastew.
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Ffs
Spuds and carrots in a vindaloo.
You roasters are just dripping some curry sauce onto some winter vegtables
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What’s your technical definition of the difference between a stew and a curry?
Potatoes are key ingredient in a vindaloo, mate. Everyone knows that.
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Apart from Indians
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Indians don’t make curry mate, it’s a British invention.
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