Chicken Vindaloo Curry BIR Indian Restaurant Style presented by Lee Jones - CurryShed

[@ramiel01]

Genius move on the different camera angles, the heat setting and ingredient view. Really gives us laymen an idea for what to get a feel for when recreating the dish.

[@doncooper6354]

NOT boring at all! your ability with the camera is even better than your top-notch cooking skills! What an excellent video, thank you! Cooking curry is not easy to learn and you really broke the teaching barrier, perhaps the very first to do so. You even have a clock showing time elapsed! Staring at the curry while it is cooking, listening to your knowledge at each stage, was absolutely perfect! I am running out of compliments. This was soooo good as a teaching module. Thank you so much. Excellent video! Most video makers don't know how powerful a still camera can be. You demonstrated that to perfection.

[@antoneckhart6004]

Yeah everything was perfect..other videos are all over the place.. That dish look luvly..i really wana give it a go..dont want to have another jar curry again (tbh they arnt really curries, you would have a dry bland bit of chicken some mash and gravy and call it a sunday roast) No way. Time I leant a few dishs and master them.

[@spazkong]

After 17 years learning about British Indian Restaurant food. Vindaloo is the one I could never suss. This video really helped and I'm getting good at this now. Many thanks :)

[@AlsKitchen]

Curry looks amazing. Well done.

[@CurryShed]

Many thanks Al

[@richtea3302]

Nice work there, very concise. Was a chef for 20 plus years so it's nice to see someone else putting their skills to work in a manner that helps the everyday enthusiast. I find that with every recipe the variations differ, sometimes greatly. The Mixed spice and the base gravy are 2 examples. Great upload though.

[@duco8882]

Easily the best curry making video I’ve watched 👍. Will give it a go tomorrow as it’s my birthday. Thanks 👍

[@andypandy6830]

Thank you Lee for another fantastic video, this curry looks wonderful. Looking forward to seeing you cook some homestyle curries as well. Take care.

[@CurryShed]

Thanks again Andy

[@johnnysneds]

Curry Shed how to make the base gravy please?

[@ralphybean]

seen loads of videos on this dish but yours stands out as one of the best. Thanks .

[@CurryShed]

Thanks Frankie

[@bilks52]

One of the best how to make curry videos I have seen on KZbin, well done and thanks

[@CurryShed]

Many thanks Phill

[@brianappletree]

Great video and presentation Lee.

[@CurryShed]

Thanks Brian !

[@adbraham]

It’s obvious you’ve learned from professional restaurant chefs; I have had th benefit of watching my local produce Madras & Vindaloo; what I’ve seen here pretty much exactly mirrors what they did. Thanks

[@spazkong]

I never expected Worcester Sauce or regular Malt Vinegar. Looks fantastic, i'll definitely try your recipe. After 15 years learning to make Indian food, I struggle to get Vindaloo right which is frustrating as it's my favourite dish. Thank you for sharing.

[@dinuhofer3585]

Its such a shame no more videos are coming. This is deffinetly the best made BIR Tutorial on the net!! From the recipe to the highly instructive video format. Absolutely brilliant

[@CurryShed]

Plenty more videos to come, and thanks for your kind words. . . . I am currently building an extension to my house so time is limited

[@JKyfdo]

I followed your recipe and it was absolutely brilliant, thank you

[@CurryShed]

Thanks JK, it's always good to hear from anyone who has actually cooked it and tried it themselves !!!

[@hughmungus1895]

Looks absolutely delish, when I cook mine is like to add cauliflower, or egg depending on how I feel,lots of ginger and whole fresh chillies. Your dish looks top,mine looks a bit different cos I tweak it to suit my taste. Nice

[@CurryShed]

What ever floats your boat Hugh, there are no rules, you do what ever pleases you !

[@andrewdavies5414]

This has got me excited to cook Indian all over again. Excellent video and training.

[@andrewdavies5414]

Ooohlaaaay

[@MrFatdaz]

I’ve used this recipe many times, it’s absolutely stunning 👌🏻👍🏻

[@khanSherKhan]

Beautiful presentation which make the recipe mouth watering. 😊

[@CurryShed]

Thanks a lot 😊

[@ianthomas1060]

Just found this vid, I do my own BIR too, pity it seems you have stopped filming. Top video I must say content and delivery in my opinion.

[@steveparadox1]

Agreed!

[@steveparadox1]

fantastic looking dish Lee. It's on my next to do list!

[@CurryShed]

Nice one Steve, let me know how you get on ?

[@steveparadox1]

I certainly will do Lee!

[@steveparadox1]

Is there a written version of the recipe? Thanks

[@steveparadox1]

Vindaloo - Lee, Curry Shed 1. Add a. 1 chef spoon vegetable oil. 2. Add a. 1 tbsp garlic/ginger paste. b. Stir continuously for 30 secs 3. Add a. 1 chef spoon of tomato paste b. Stir continuously for 30 secs 4. Add: a. 1.5tsp mix powder b. 1.5 TBSP kashmiri chilli powder c. 1.5 tsp extra hot chilli powder d. 1 tsp dry methi leaves, crushed between fingers e. 0.25tsp cardamom powder f. A small amount of fresh ground black pepper g. 0.5 ladle base gravy h. Stir occasionally and cook for 45 secs 5. Add: a. Precooked chicken and coat well. b. Cook 30 secs 6. Add: a. 1 ladle base gravy b. Stir and coat chicken c. Cook 30 secs and prevent burning by scraping edges d. Leave a further 30 secs without scraping 7. Add cut fresh coriander and stir and scrape. a. Cook a further 30 secs 8. Add: a. 2 TBSP malt vinegar b. 1 tsp fine sea salt c. Coat and cook for 30 secs without scraping 9. Add: a. 2 wedges of fresh tomato b. Stir in and cook for 30 secs 10. Add: a. 0.7 ladle gravy b. Coat chicken well c. Cook 30 secs 11. Add: a. 0.25 ladle base gravy b. 2 tsp garlic paste c. 2 shakes of Worcestershire sauce d. 1 green and 1 red chilli, finely sliced e. Stir in f. Cook 45 secs 12. Add: a. 3 chunks of precooked peeled potatoes (waxy type) b. Stir in c. Cook 30 secs 13. Add: a. 0.25 ladle base gravy b. 1 pinch of garam masala c. Stir in, scrape sides d. Cook 1 min, scrape sides as required 14. Serve with a wedge of lemon and a wedge of fresh tomato

[@steveparadox1]

It turned out great Lee. I omitted the potato. added 1 tsp cumin seed at the start and kept it saucey, as I am accustomed to. Here is a photo, the Madras is back left: i.imgur.com/xCH0PoH.jpg

[@kenjohnson1041]

When I buy this from the takeaway,I leave overnight and eat for breakfast.that way,the sauce is thick and I think it tastes a LOT better.

[@JoshuaDillonn]

ken johnson always better ken

[@keithkent8565]

Totally agree with you. I do the same when i get a takeaway hot curry.

[@killianjayden3949]

You probably dont give a damn but does someone know of a method to get back into an instagram account..? I was dumb forgot the account password. I would love any tricks you can offer me.

[@henrikalijah3840]

@Killian Jayden instablaster =)

[@killianjayden3949]

@Henrik Alijah thanks so much for your reply. I found the site on google and I'm in the hacking process atm. Looks like it's gonna take a while so I will get back to you later with my results.

[@MontyWoo64]

Dude do more curry videos - your vindaloo recipe is by far the best on KZbin.

[@CurryShed]

Thanks Monty - will do !

[@bilgls5]

Brilliant presentation thanks

[@raunakking5329]

Vin.d.aloo = Vinegar + garlic (Portuguese carne de vinha d'alhos (literally "meat in garlic wine marinade")). Your recipe, dear Curry Shed, is inauthentic but looks wonderful. You clearly understand Indian cuisine's "bhuno" technique better than others, i.e., brown and add a little water again and again until the sauce base caramelizes. Great show. PS: Add a little palm sugar and palm vinegar.

[@CurryShed]

Thank you for your comments Samir, this was never meant to be an authentic curry, just a replication of a BIR Vindaloo, but you clearly know what you are talking about and understand the principles and techniques involved - I too am continually learning and since the making of this video (18 months ago) i have changed certain things within the recipe slightly and do indeed now add a toddy instead of malt.

[@raunakking5329]

@@CurryShed Thanks, Curry Shed. I had dinner at a fancy quayside restaurant in Goa this Monsoon. Pork Vindaloo, naturally. Very disappointed. Your version looks so much better. There is a tendency in chique Indian restaurants nowadays (even in London and certainly in the States) to reduce fat to negligible amounts on the mistaken theory that fat is bad for you. This results in non-emulsification of the base sauce and in an unsavoury glop. Keep on truckin', Curry Shed!

[@PatrickRyan147]

Nice conversation. And Goa is supposed to be the birthplace of vindaloo. I was a vindaloo snob thinking the chef didn't understand if he added potato but now I would be disappointed if it wasn't included..

[@nazidsouza]

@@PatrickRyan147 vindaloo only pork no other meat do some research/

[@PatrickRyan147]

@@nazidsouza I didn't say anything about meat?!?

[@JonWhitton]

Thanks for sharing, please record some more recipes

[@CurryShed]

Thanks Jon, have been very busy with another new project and website, but now back in the seat and more videos will be uploaded very soon

[@JC-ce2qr]

Great recipe, thanks for taking the time to share it, looking forwards to more

[@MultiEldan]

WOW! what a fantastic cook, this is the best Vindaloo I've seen prepared in a long time, lots of gravy. I prefer British Indian Dishes anyway and this one is fantastic, well done!

[@CurryShed]

Many thanks Bob

[@UltraViresAdInfinitum]

How do you make the gravy? What are the ingredients for that?

[@billyb5059]

I wish this bloke would make more videos excellent chef

[@mariyamalexa3546]

Very nice 👍

[@richardjohn7991]

Vindaloo originates from Portuguese sailors.In India.They had loads of wine and potatoes.So the Vindaloo was born.Wine and potato curry.Traditionally Pork or Beef.Portuguese/Goan.Fusion.Good video.Now you know where it comes from.

[@nitelite78]

No, the aloo part actually means garlic from the Portuguese for garlic 'alho'. The Portuguese used to preserve pork in wine vinegar and garlic and the people from Goa adapted the cooking by adding their own spices. I think the potatoes is a British Indian misunderstanding but the addition of potato has become common in BIR cooking. There is no potato in an authentic traditional vindaloo. In fact a Goan vindaloo is not really a very hot curry like it's served in British restaurants and takeaways. Whole dried Kashmiri chillis tend to be used in the traditional dish which are low in heat.

[@colinvano3343]

Tried this recipe, absolutely delicious ❤

[@richcurtis813]

Love the layout of these videos. Very easy to follow and with the added temp gauge makes cooking virtually foolproof! Up there with the top BIR style content makers. Massive well done 👍👍

[@CurryShed]

Many thanks Richard, and very kind of you !

[@carlh4212]

Made this last night. Omg my favourite vindaloo

[@markopolo5695]

I'm watching this at 2 in the morning and would love a bowl full😮😮

[@MultiEldan]

Lovely and practical video, easy to follow and the result is absolutely fantastic, well done Lee keep up your good work.

[@CurryShed]

Many thanks Bob

[@wanderinggoliard]

I really liked your explanation of the cooking technique. Thank you very much, I learnt a lot from this video and the food looked amazing.

[@CurryShed]

Thanks

[@freebornjohn6876]

Vi ndaloo, from Portugese meaning wine and garlic. I understand the dish originates from Goa which was the Portugese controlled area in India.

[@nicktecky55]

TBF, even I knew it was nothing to do with meat and potatoes! Still, each to their own, as we say around here.

[@russbarker2727]

Hey! I just discovered your site today for your chook vindaloo. (I'm a New Zealander!) is absolutely spot on! !

[@abbasahmed4775]

What a mouth watering dish with a crispy garlic and donia (coriander) naan and some cooking mint sauce! What’s not to love

[@MultiEldan]

A beautiful Vindaloo, I have made it and it's great... enjoy!

[@CurryShed]

Very good to hear you have tried it Bob, and glad you enjoyed it.

[@DjJDtech]

Great video! I really enjoyed your detailed description of the entire process. A similar technique to my own however I prefer to add the spices directly to the hot oil and let them toast, then adding the GG paste followed by the tomato past. Its interesting to see how different chefs approach the initial stages of the BIR process

[@CurryShed]

Thanks, once in a while a positive comment makes all the difference. a lot of people ask why i have not done any more videos recently, i have and will continue to produce them - but only make them available to those who appreciate my efforts

[@adrianmarson9585]

In britain the vindaloo has been adapted and changed to the chefs personal taste I personally add potatoes because thats how my friends and family like it but my ex mother in law from goa did hers the traditional way but still a great video

[@californiadreamin3801]

wha is the traditional way? im trying to find a recipe that will mimic a retaurant named clay oven. I LOVE thier vindaloo and yes they put potatoes in the curry

[@TheWandererTiles]

2:40 You are SPOT on. THIS is 95% of the flavour behind the mythical 70's BIR taste that eludes so many. I would add though, for beginners, the cue you are looking for is the smokey smell in the air that tells you its time to move onto the next stage. This takes considerable practice to know "when".

[@CurryShed]

Yes you are correct, unfortunately with video you cannot get across to viewers that the smell of what you are cooking is equally as important as the taste . . . If it doesn't smell right it certainly will not taste right !

[@Oldlard]

There are three things consistent with cooking channels on KZbin a) Italians complaining its not authentic b) people complaining you are using a metal spoon in a non- stick pan c) people terrified because you did something with chicken and eggs that didn’t involve heating them to the temperature of the sun and then having a full bio-scrub on your hands To this I am now adding people who don’t know what BIR means who still wade in with their ignorance in the comment section. For what it’s worth, I’ve had a number of vindaloos in Goa and in the UK. Neither is better than the other, the flavours are a little better in the Goan version but only if you like the vinegary flavour. The British version is too hot for the flavours to play such a key role, but you suffer less chance of food poisoning so it kind of balances out.

[@CurryShed]

Well said that man !!!

[@Oldlard]

Not sure what you are getting at? I don't believe I mentioned ingredients.

[@ChimpingBulldog]

@@silverapples75 you could always start your own channel. Call it 'How to Become a Pompous Bellend'.

[@CurryShed]

@@silverapples75 - Why do you consistently keep referring to different regions of India, this has nothing to do with India, or Goan Vindaloo - what do you not understand ?

[@CurryShed]

@@thismortalcoil696 No wine in BIR Vindaloo, most restaurants in UK are Bangladeshi, hence no wine

[@eileendewell9416]

looks gorgeous and I'm starving

[@CurryShed]

Thanks !

[@carmenschumann826]

. . . I like your special presentation format very much - congratulations!

[@CurryShed]

Thank you Carmen, i put a lot of thought into how i would have like to see a video myself presented for this type of thing, and came up with this format.

[@cmautolink656]

Looks good really good my mouth is watering here think I will have to phone the local Indian take away as I can’t cook. Thanks for the video and taking the time to upload it.

[@CurryShed]

Well i hope you enjoyed your takeaway, but it really is not difficult to do yourself

[@KevinBower-gy5be]

Looks fantastic.

[@cryptokrypto2464]

Looks delicous my friend

[@CurryShed]

Thank you, give it a try, you will not be disappointed !

[@topperconway8238]

just made this... brill...loved it. thanks bud

[@CurryShed]

Many thanks Topper

[@causetheplumstasteyum7848]

Way too many know all Belends in the comment section slagging this off , it looked great whats not to like ?

[@davidshillito5174]

looks delicious.

[@jaysenb]

this looks like the real vindaloo, hat of to you sir, best recipe on youtube for sure!

[@CurryShed]

Many Thanks Jaysen

[@cmautolink656]

Thanks Lee for the reply I mite give it a try your videos are great very detailed, I am useless in a kitchen but mite give it a go

[@lavinadsouza5823]

Nice recipe

[@struanrobertson3417]

Wish you'd kept doing your videos.. Still the best presentation of any of this type.. And this vindaloo is delicious

[@currytv838]

Many thanks, i will be resuming my videos very soon as like a lot of UK small businesses, times are hard, and i now find myself with more time on my hands, so watch this space !

[@tommyplunkett3643]

Great video presentation, clear quantities and control of heat which is fundamental in any cuisine not just Indian. Looks fantastic and achievable for any Indian food lover. Great job ignore the knockers you personalised the dish and I will find out if it works, well done. Well done, look forward in seeing more recipes.

[@johnd.2675]

This looks amazing. Can't wait to try cooking it. I've signed up to apply for membership to the website so hopefully I progress past the no obligation waiting list asap.

[@jonathanjames3984]

This is really good instruction, cheers Lee.

[@jonathanjames3984]

@Ultimate If there's only one Vindaloo recipe written on stone by a messenger sent by the curry gods then let me know. Quite frankly I have no interest if Vindaloo is Portuguese in origin or if the 'aloo' part has anything to do with potato. I just care about how it makes me feel when it goes into my mouth, and to a lesser extent when it comes out of my bottom. I like Lee's recipe and his explanation and that's what I've come here for. If you want to put a different recipe on youtube, you do it and I'll come and critique you.

[@jonathanjames3984]

@Ultimate And you should also note he's written "BIR" in the title. If you didn't come here for a so-called British Indian Restaurant style curry, then the responsibility for that mistake is on you.

[@andwelovearpsychopat7820]

​@jonathanjames3984 well said mate ...I bet the fuckers mum brings him egg and chips up to his room😂

[@TheSideboom]

Have not seen any new videos for quite a while now Lee Jones as i enjoy your cooking,

[@CurryShed]

Plenty more to come, been very busy for the last few years building an extension to my house, I'm not a builder, so it takes a little longer doing it all single handed

[@TheSideboom]

@@CurryShed Cheers Lee i understand, i thought you had won the euro millions hahaha

[@CurryShed]

@@TheSideboom - Well !! There was that as well LOL

[@funkyalfonso]

I had vindaloo in Goa, India where I believe it originated. It was pork which is normal there. I know pre-cooked chicken is used in U.K. Indian restaurants but I was a chef for 25 years and I prefer to cook with initially raw poultry for tenderness.

[@nigel8499]

Great job, please post more content.

[@CurryShed]

I am open to any requests ?

[@nigel8499]

Curry Shed Hi, thanks for the reply. Any BiR and I'm happy! Some side dishes would be great! Thanks again.

[@ginacable5376]

Most beautiful thing iv ever seen in my life!

[@janvannkandla3183]

Looks delicious!

[@bilgls5]

Brilliant video thanks!

[@firebeardnc6012]

Brilliant recipe, are you going to upload any more videos soon?

[@CurryShed]

Yes very soon, currently building an extension, so time is limited to do some editing

[@rollingthunder4]

Well presented and simply explained with that all important ingredient (often left out in these sort of videos) - common sense. A lot of people, myself included, will be reasonably experienced and familiar with Indian cooking and are looking for somebody elses angle on a favourite meal. Now subscribed👍

[@CurryShed]

Thank you Laurie

[@santosh2152]

Would like to know about the base gravy, is there separate video for the same?

[@CurryShed]

yes there is

[@ketmaniac]

There is a 2 minute trailer which tells of the existence of a fuller video at curryshed.com, which you'll never get into because a) it's a members only site, b) it's not functioning as yet. There are other associated sites listed in the video description, like CurryShed Website, CurryShed Forum, The Curry Show, but no amount of darting around between them will reveal the secret doorway to the base gravy recipe. It's like the Holy Grail: it only exists as a legend. My advice, get a few tubs of ready-made sauce from currysauce.com. You won't need anything else except the meat. Very quick to make, very tasty, no fuss, no bollocks.

[@barryr2167]

Two decent videos exist at Latif Inspired and also at Al's kitchen. Both are vey good.

[@ray7419]

Looks spicy and super delicious. 😊🌶

[@nathanmitchell408]

Must say though very good and informative narrative have subbed by the way

[@CurryShed]

Glad to have you on board Nathan

[@Tonys-Adventure]

Looks fantastic. Can't wait to try this one out mate.

[@Wixy699]

This looks wonderful - do you have any videos on how to make a base gravy? Thank you

[@CurryShed]

yes i do- 3 videos Many more videos available on the website, will announce it's opening when i complete building my house extension which is all time consuming at this present time.

[@whjwhjwhjwhj3535]

I've made this twice now and it's the best BIR Vindaloo recipe I've found. I used 1tbsp white wine vinegar instead and it adds a fantastic zing when using that much in just one portion. How does the malt compare? I'll try it next time. 2tbsp does seem a lot but maybe malt is suited to more?

[@CurryShed]

It's great to hear from someone who as actually tried and made this curry from the recipe. So many people just comment without even trying it first, which is just plain silly to me if you have never tasted it !!!!

[@whjwhjwhjwhj3535]

Curry Shed a lot of closed minded know it alls on the internet! I’ve made many a traditional vindaloo, as well eaten many in Goa. Who knows how many BIR ones I’ve had but it’s taken until my late twenties to find a recipe this good to recreate it.

[@davidmaguire604]

It's actually wine and garlic which changed to vinegar and garlic the potato thing is something the British came up with we do love a good potato 🥔🥔🥔

[@nickUK88]

Love it- want to get cooking myself after watching this

[@CurryShed]

Just one warning Nick - once you start you'll realise you never need to buy out again and will make more and more yourself !

[@Jeff-cv4qn]

Looks amazing next on my list to try

[@iangourlay2389]

Looks amazing

[@bretho011]

Looks nice. Here in Durban curry is a way of life.

[@noneedtoknow6098]

Good old Bunny Chow !!!

[@ConservativeGangstR]

Why do you use precooked chicken as opposed to fresh? Seems like fresh would soak up the flavors better.

[@CurryShed]

Because this is a demonstration of BIR

[@Gary-Seven-and-Isis-in-1968]

Love the video style with the temperature details etc. But you didn't explain what Base Gravy is. Is this some kind of Knor Chicken gravy mix or what? Also you mentioned that you use "Pre-Cooked Chicken". In my experience Chicken becomes harder and dryer the more you cook it. So wouldn't it be more tender if you began with raw Chicken? If you insist on using pre-cooked Chicken. How long and how should it be cooked ? And finally, what is "Seasoned Oil", can I make this myself?

[@gareththomas5400]

That's exactly what I want to ask....what is the base gravy??

[@CurryShed]

@@robertthabassist Well you have had your say, now you are gone

[@geoffweston8667]

Nice video....Greetings from Manchester, Great Britain.

[@CurryShed]

Gretings Geoff

[@cpt_jak_90]

good job pal looks excellent 👍

[@CurryShed]

Thanks

[@paulyoungs524]

Great video at last im glad its not just me who puts Potatoes in a Vindaloo thanks from Blackpool

[@CurryShed]

Thanks Paul - If you read below comments you will see a lot of people going over the top about the use of potatoes, Just leave them out if you want !!! - I like them, and all the restaurants i go to (when open now ) in my area has them as well.. . . . No big deal either way.

[@brianlynch5112]

Looks great thanks!

[@MySpace662]

I had to go back to the basics, when it came to the base gravy.

[@rickkinsman7400]

Great description of ingredients! WTF is "mix powder?"

[@CurryShed]

kzbin.info/www/bejne/m2LciICQitqci9E

[@luccab0001]

I used garum masala. U.K.

[@noodles169]

This curry look gangster 😎👍

[@SamwiseLad]

i always feel like indian currys have too much oil, i only use a little, does it make a huge difference?!

[@currytv838]

Oil is the carrier of the flavours, i lke to use a lot but before serving it is mixed in fully, this creates a richness of flavour and smother texture

[@mtvoss7595]

Looks amazing 👏👏👏👏👏

[@billykiddUK]

Great shed, love the few videos you have available, how can I sign up to see more? Tried the website but cannot sign up, emailed you via info section, not heard back yet. Cheers n beers. BILLY

[@peteryyz43]

There should be no Potato in a BIR Vindaloo: I used to add them in too; until I learned that Vindaloo is of Portugese origin : Pronounced 'VIN D'ALHO' (Wine with GARLIC 'Alho'..not Potato..'Aloo') The Potato issue notwithstanding; Many thanks for a great video; you've made a fantastic dish here with great presentation and graphics,too; I'll certainly be making this one soon. P.S. Lee,Can I highly,highly recommend that you substitute the vinegar for a squeeze of Lime (not Lemon) Lime gives a Vindaloo that perfect sourness that it needs for that genuine BIR taste...please try it,it elevates the dish to the next level.

[@CurryShed]

No matter the origins, things change from area to area and It's all a matter of choice as i stated in the video, i like them in a curry, so i add them. - a lot of restaurants also add them and some not, either way is good . . . I also watch other videos here from those who may know more of the origins than myself and they also add potato - kzbin.info/www/bejne/fWq0pJ6Ko9yci9km26s - thank you for your comments.

[@FreddysHamster]

There's no reason for a boatload of semi colons and other superfluous/pointless punctuation either. Your ridiculously pedantic comment about a potato (or two) was bad enough as it was, and clearly required no further poncing.

[@FreddysHamster]

For what it's worth I have recently got back into my Vindaloos after a twenty year gap. I've had perhaps a dozen vindaloo takeaways from different places in the last few months, Indian, Kashmiri, Bangladeshi etc, and they have all had potatoes in them. Personally I'd prefer they didn't, but they do.

[@martinlawrence1205]

wow loved it right on the mark

[@christianreuschle2872]

So, this is a dish originating from the influence of Portuguese sailors on the Goa area. The name means wine/vinegar and garlic. The typical flavour is supposed to come from the vinegar, garlic and Kashmiri chillies. I might have missed that, but where's the vinegar in this recipe? Is it in the base gravy? What is contained in the base gravy and what in the seasoned oil?

[@CurryShed]

2 table spoons of malt vinegar @ 5 minutes

[@3gkevh53]

I know the seasoned oil is recommended but will it completely ruin the curry if I just used regular vegetable oil?

[@CurryShed]

Hi Ryan - no it will not !

[@jameskingsnorth960]

How do you water down your base

[@CurryShed]

Add Water

[@jameskingsnorth960]

Yeah I know lol. I don't want to ruin the base by adding too much water do I.

[@CurryShed]

@@jameskingsnorth960 You can't ruin it, as long as it is about the consistency of milk you'll be fine, the idea of a thinner base is it allows you to cook at a much higher level of heat, any added water will quickly evaporate, but stops the base drying out and burning the spices. EDIT: Sometimes i may add some more water as i go along anyway Also, you don't want to water down all of the base, just the amount you are going to use for cooking the curry, makes more sense to store thicker and water down before use, that way saves space in your freezer.

[@davexjs5889]

Lee what's the best pan ?( for cooking curry) size ETC?

[@leejones5604]

There really is only one type and size that works best and i sell them here - www.pyramidmodels.com/shop/product.php/1723/curry_chef_aluminium_frying_pan/acdec366bc865cb14b7f201902d6b69d

[@CurryShed]

as i say above - www.pyramidmodels.com/shop/product.php/1723/curry_chef_aluminium_frying_pan/acdec366bc865cb14b7f201902d6b69d

[@wilts11]

So this pan won’t topple of like the one at the beginning of the video ?

[@artisansportsman8950]

Looks very nice

[@manwithapan9481]

I was under the impression the the "Vin" was french for wine and it is in fact a portuguese dish containing white wine. Either way this is probably quite close to what you get in a restaurant, which is why I rarely eat in them, generic base gravy and pre cooked chicken sounds about right ;) it seems there are no difinitve ingredients for restaurant quality curries as each restaurant does it differently. Of course there are general guidelines for many, but that's just what they are guidelines. I had a south Indian special a few weeks ago and I'm pretty sure it contained lime pickle, that was a first for me :) this looks tasty though and am pretty sure I would eat it :) PS I use chicken stock in mine ;)

[@MrSoulman74]

The curry dish vindaloo is an Indian interpretation of carne de vinha d'alhos, which was developed in the former Portuguese colony of Goa in Portuguese India. I imagine that Portuguese sailors would make this using salt pork and wine that had turned to vinegar after some months on the voyage to India. British Bangladeshi chefs were probably not familiar with this, it being a Christian dish containing pork so when asked for a vindaloo assumed it contained vinegar and potato. In my opinion both are good but i prefer the Goan vindaloo which as well as being made with pork is marinated over night with lots of garlic, vinegar, spices and chilli.

[@georgeprout42]

vinho alho being Portuguese for wine & garlic. I do like potato in mine, but there are so many variations and that's the beauty of cooking

[@maggiemuthu9818]

Hi there, I'm tryin my best to follow your wonderful recipe as close as possible. Do you mind tellin me whats your BASE SAUCE is made of, what exactly is MIXED POWDER (i live in Malaysia, so if i get a name or a picture, i think i can get it easily) & is there a substitute for the MALT VINEGAR...tq hope you get the time to reply me thx a million

[@CurryShed]

There are videos here that show the base and mixed powder, any vinegar will do

[@nimatshabani9734]

Maggie Muthu it is very easy but it is a secret aswell if you find out how to make the gravy you most likely know all the Indian dish

[@CurryShed]

I's only a secret if you don't know !