How to make Vindalho Vindaloo Masala | Goan Indian Marinade | Kravings

[@chrd2908]

Authentic Vindaloo paste! Thanks for sharing.

[@keithreynolds2717]

Fantastic recipe Taste is amazing, thank you

[@KravingsFoodAdventures]

Thank you so much 👍

[@KravingsFoodAdventures]

PLEASE consider voting for me, only 6 hrs left in the contest - favchef.com/2024/karen-ahmed

[@bluewalnuts688]

Brilliant...now that's what vindaloo should look like I bet it tastes delicious too.

[@KravingsFoodAdventures]

Yes, you are right!!! TYYY

[@13Luk6iul]

The color is so beautiful! :)

[@KravingsFoodAdventures]

Thank you it's the red Kashmiri Chillies

[@kuntalsingh7240]

Will definitely make this masala

[@KravingsFoodAdventures]

Hope you enjoy

[@milenabraganza1299]

Tried your previous Vindaloo recipe and it was just great. Thank you.

[@KravingsFoodAdventures]

Thanks so much Milena!

[@MrDjdon87]

I like your grinder😍

[@KravingsFoodAdventures]

Thank you!

[@J.M.254]

Hi! I just came across your pork Vindaloo Recipe. Thus looks good and will try it soon. Only one question, how much vinegar should I add to a kilo of pork! Thanks..

[@KravingsFoodAdventures]

Hi there! This batch should cover 1 kg. I used the same for 2 lbs and I kg is 2.2 lbs - this batch uses 1/4 cup Vinegar.

[@misbahalam2396]

A must to make, keep and cherish in your Vindaloos. Many thanks. How about Goanese 'Balchao' and its masala? I am sure you must be having a terrific one among your 'zabardast' recipes.

[@myrapereira5622]

It's Goan not Goanese

[@KravingsFoodAdventures]

Hi Misbah! Thanks so much! I don't have one yet, but check out my Mom's Shrimp pickle, made by my beloved Mom, may she RIP. kzbin.info/www/bejne/bIq1d5ekls5skMU

[@misbahalam2396]

@@myrapereira5622 Point taken...thanks for the correction.

[@misbahalam2396]

@@KravingsFoodAdventures Ok, will do.

[@leenanadkarni.thank3345]

Thank you very much for sharing " Vindaloo Masala " I will try and store "Vindaloo Masala". But, how many days I can store this masala ?

[@KravingsFoodAdventures]

You can store it for a month as long as it's refridgerated.

[@manbirsinghpayal]

Nice fully watched

[@KravingsFoodAdventures]

Thanks!

[@tommurphy4094]

Thank you, thank you! I made this (had to substitute malt vinegar though) and used it to marinate some pork overnight, which I cooked the next day. Wow! Such a depth of flavour - incredible. Thought it may be too spicy for me, but no. It was spicy but so flavourful.

[@KravingsFoodAdventures]

Sounds great! Yayyyyyyyy!

[@kevandraper4829]

Thank you so much for sharing. It looks kinda simple was wondering on the spicy level, but looks great. Thanks once again 🌹🌹🌹

[@KravingsFoodAdventures]

My pleasure 😊 Hey there! In my opinion it's not that spicy, but only if you use Kashmiri Chillies!

[@Ranjithkumar-np9ny]

The vinegar you have used is Goan coconut vinegar made from coconut sap right ?

[@KravingsFoodAdventures]

I'm not sure how they make it, but I use Goa Vinegar when available - if not Malt Vinegar and Red Wine Vinegar are very good options

[@ravinderkaur9849]

Good one

[@KravingsFoodAdventures]

Thanks!!!

[@519forestmonk9]

I have Mexican Arbol Chili’s. Is it acceptable to substitute that?

[@KravingsFoodAdventures]

Hi! Arbol is tooooo spicy - I'd go with Guajillo

[@519forestmonk9]

@@KravingsFoodAdventures thanks!

[@Ads-uv5ds]

Can you tell me how many people this portion of paste will make per dinner. Thanks

[@KravingsFoodAdventures]

This is typically good for 1 Chicken - 2- 3 lbs approx. More than a per dinner concept, the entire batch is used as a marinade & it forms the base of the gravy as it cooks.

[@gautamraj5768]

How much masala should be add to 1/2kg chicken?

[@KravingsFoodAdventures]

Hey Nandana - you can follow this - kzbin.info/www/bejne/f4iaip2ehr93d8U

[@Laushinka]

This looks amazing and I'd love to try! May I ask how the recipe converts if into powder form? For example cinnamon powder instead of sticks, etc..

[@KravingsFoodAdventures]

Good question- never converted it. But should try.

[@mariapinto8003]

Nice masala n colour btw for 1 kg pork how much masala should be put

[@KravingsFoodAdventures]

This recipe is good for 2 lbs that's almost 1 kg

[@mariapinto8003]

@@KravingsFoodAdventures ok tks

[@FenTheFur]

What would the chili powder version be? Like how many tablespoons versus the 20 chilies?

[@KravingsFoodAdventures]

The weight is about 40 gms. I would start with less, as the powder could be spicier.

[@malcolmseq80]

What is the difference between recahdo masala and vindaloo masala ??

[@KravingsFoodAdventures]

I actually made a table once - they are quite similar actually - if you put the ingredients side by side you will see. I add fried onions to my Rechad and more Vinegar to my Vindaloo.

[@aureusdeus3729]

What can I do if the Chilisauce is to hot? Do you recommend tomatosauce, Joghurt or something else? Because I just have very hot Thai chilis

[@KravingsFoodAdventures]

This is meant to be made with dried Kashmiri chillies, not hot Thai Chillies - yogurt or tomatoes are not used.

[@ssantanu1]

For how many days it can be stored at fridge?

[@KravingsFoodAdventures]

Sorry Santanu, I should have mentioned it in the video. I recommend 2 weeks in the fridge, however I have kept it longer and it has been just fine.

[@kirananis6978]

Can I add regular white vinegar instead?

[@KravingsFoodAdventures]

Sure can!

[@suchitaroy347]

How many days we can store it ?

[@KravingsFoodAdventures]

This will keep for a month or so (maybe more) as long as 1. it has the Vinegar as indicated and 2. it's in the fridge

[@adenrios423]

Grinder or food processor?

[@KravingsFoodAdventures]

Either works

[@TheCanadianBubba]

Does the flavor improve with time ?

[@KravingsFoodAdventures]

It's not meant to be stored for a long time, although it can last a while in the fridge.

[@Shrimp0kUgel]

There's no salt?

[@KravingsFoodAdventures]

No need - you'd add it when you cook.

[@rahulrai7696]

Thank u

[@KravingsFoodAdventures]

Welcome!!!

[@saniyainamdar5062]

Plz heat chilly before grinding it

[@KravingsFoodAdventures]

This does not need to be roasted - it's not a Xacuti

[@iandunk]

I think you video would be much better if you turned down the music. I found it to be waaay too loud compared to your voice and I had to constantly adjust the volume.

[@KravingsFoodAdventures]

Thanks for your feedback! Always appreciate!

[@hotmiramichi]

turn up the heat!. To Spicy for me enjoy

[@KravingsFoodAdventures]

Too spicy? Or not spicy?

[@hotmiramichi]

@@KravingsFoodAdventures looks way too spicy for me and my family. We are wimps on the spice

[@KravingsFoodAdventures]

@@hotmiramichi Awww, yes it can be a spicy dish! I have many other recipes that are low in spice, check those out!

[@battlegust1850]

Im india

[@KravingsFoodAdventures]

Great

[@jpphill6258]

Your chicken vindaloo and shahi chicken korma are the best curries ever! Every one of my friends and family absolutely loved them. If I divorce my wife will you marry me?

[@KravingsFoodAdventures]

hahahahah thanks but no :)

[@jamesarc8192]

No tamarind, cinnamon, black cardamom or cloves? seems a bit thin and reedy? Definitely not Goan. Mustard seed, curry leaves?

[@KravingsFoodAdventures]

Are you Goan yourself to make that statement? This is an authentic family recipe. What you’ve described is pretty much a generic paste. Also there is no need to add Tamarind, there’s Vinegar in the recipe.

[@jamesarc8192]

Nah, Portuguese (Porto) descent, lived in Goa 7 years cooked in 2 restaurants there. I use wine, not vinegar as per the original derivative: “carne de vinha d’alhos”. In places they misinterpret the dish by adding very high chilli content (super hot) whereas the intent is fragrantly spiced red, (but not hot as evidenced by your mild Kashmiri chillies) with a complexity of flavour. I acknowledge your family recipe, but in my experience it seems somewhat short on the super fragrant combination of hot and sour of a restaurant style Goan Vindaloo. With your spelling of Kraving are you Indonesian or Malaysian?@@KravingsFoodAdventures

[@KravingsFoodAdventures]

@@jamesarc8192 Yes, the Goan version is completely different with Vinegar and Spicy Chillies. I am neither, I'm Goan actually, Dad Goan, Mom East Indian.

[@esperancedmello55]

Just need to know how many Flakes of garlic for 1/4 cup. Also how much ginger fir 1/4 cup.