Vindaloo? Cool!
Jun. 21st, 2011 01:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bellinghmanLast night, I started preparing a vindaloo curry. I made up the sauce, and added the meat, and today it is cooking slowly in a low oven.
What I left out of the recipe was the cayenne. So it'll be interesting to see how well it works with the only heat coming from ginger and black pepper.
What I left out of the recipe was the cayenne. So it'll be interesting to see how well it works with the only heat coming from ginger and black pepper.
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Date: 2011-06-21 03:59 pm (UTC)no subject
Date: 2011-06-21 04:09 pm (UTC).
.
.
Quick, someone call the ambulance, I think Chaz is having a choking fit!
For what it's worth, it's pretty much this recipe. Except I only had ground cumin. And my coriander wasn't ground. And my mustard seeds weren't black. And my ginger was a paste rather than fresh. And I did 4 smaller onions. And tomato puree rather than passata. But then I was going with what was in the cupboards.
Oh, and beef rather than chicken.
(I'm slightly bemused by the option of using curry powder coupled to the 'from scratch' title.)