Learn to Cook Vindaloo to Restaurant Quality, from scratch. скачать в хорошем качестве

Learn to Cook Vindaloo to Restaurant Quality, from scratch.

Vindaloo Recipe: In a traditional vindaloo, Goan coconut vinegar is used. It is difficult to obtain in the UK, so in Indian Takeaways and restaurants they use Distilled Vinegar (which is easily available in all supermarkets like Sainsburys, Tesco, ASDA etc etc). In total, including the soaked Kashmiri chillis, I use 5 tbsp of distilled vinegar in this recipe. Tomato Paste: 4 cloves garlic thumb sized piece of pealed ginger 4 Kashmiri Chilli’s cut up and Soaked in 4tbsp Distilled Vinegar for 30mins 1 large tbsp of very good quality tomato puree (I used half a mini-tin from the Asian supermarket) 1tsp Cumin Seeds 1 Pinch of Dried Fenugreek Leaves (Kasouri Methi) Chicken & Marinade: ½ Pack of Chicken Thighs 1tsp Turmeric 1heaped tsp Colemans English Mustard Powder 3 Pureed Garlic cloves Potatoes: 1 or 2 large baking potatoes, peeled and cut into large chunks 1tsp Turmeric 1ts salt Boil for 10mins (par boil) Powdered Spice Blend: 1Tbsp Coriander Seeds 1tsp Cumin seeds 3 Green Cardomom 1tsp Black Peppercorns 1tsp Garam Masala (my blend – See my Handi Recipe for exact blend) 2tsp Kashmiri Chilli Powder EXTRA HOT CHILLI POWDER – 4 tsp is Takeaway Strength, 1 is ‘quite hot’, in this video I use 2 tsp). You can use more than 4 tsp if you want, or even use powdered Carolina Reapers to make it using the worlds hottest chilli’s. Your call dude! Main Curry: Crisp and Dry Rapeseed Oil. 1 Medium Grated Onion 1 Bayleaf 1tsp Black Peppercorns 1tsp Cassia (or cinnamon) bark The Tomato Paste 3 green finger chilli’s The marinaded chicken thighs water 1tbsp Distilled Vinegar. Handful of Chopped Coriander 1 fresh tomato Sliced into thin wedges.