Vindaloo from scratch without base gravy 🌶️🌶️🌶️🌶️ (British Indian Restaurant / BIR Style Taste)

Made from scratch this hot, spicy dishes fantastic flavours come from the use of vinegar, garlic and chilli spices. A hugely popular Indian restaurant meal, where it can be made with beef, chicken, lamb, prawns, or veg
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Heat
The heat in this dish comes from the chilli powder and green fresh chillies. Kashmiri chillies are normally mild and used more for colour but check the label first as some are sold as "hot". If you fancy a vindaloo but hate heat simply leave out the green chillies and chilli powder.
3-4 tsp chilli (very hot)(vindaloo heat)
2 tsp chilli (hot)(madras heat)
1 tsp chilli (mild)(pathia heat)
Ingredients
3-4 tablespoons of oil
1 small grated onion
1 star anise
1 bay leaf
1 tablespoon of garlic and ginger paste
2 Kashmiri chillies
2 chilli green
1 tablespoon of Kashmiri chilli powder
3-4 teaspoons of hot chilli powder
1 tablespoon of mix powder or curry powder
3/4 teaspoon of coriander powder
3/4 teaspoon of cumin powder
1/2 teaspoon of fennel seeds
1/2 teaspoon of turmeric powder
1/2 teaspoon of salt
1/4 teaspoon of black pepper powder
3 cardamom pods, seeds only
2.5 tablespoons of tomato paste mixed with 7 tablespoon of water
1/4 cup of fresh/chopped coriander
6-8 pieces meat, vegetables, paneer or tofu
2 tomato slices
1 teaspoon of sugar
1 tablespoon of vinegar
1/4 teaspoon of garam masala powder
1/4 teaspoon of fenugreek leaves kasoori methi
400ml hot water
Method
1. add the oil to a pan on a medium heat and add in the star anise and bay leaf, fry for 30-60 seconds stirring occasionally until they become aromatic
2. add in the onion, garlic and ginger paste, fresh and chopped up Kashmiri chillies, stir continuously for around 30 seconds
3. add the Kashmiri chilli powder, mix through and allow to fry gently for a minute. Add a little water if it's looking dry, it's fine to add some at any time when needed. Remember you're looking to gently fry the spices, not burn them
4. now add the chilli powder, spice mix, coriander powder, cumin, sugar, fennel, salt, turmeric, pepper and cardamom seeds. Mix in well to form your vindaloo paste adding a small amount of water at any time if required to keep the paste loose.
5. continue to fry or a further minute. If you ever have gritty or grainy curries it’s most likely that you are not cooking out your spices for long enough at this stage
6. turn up the heat to high and add in the watered-down tomato paste and mix thoroughly. Allow to cook out for 30 seconds
7. sprinkle over the fresh chopped coriander then add your choice of protein, then stir through well ensuring the meat is covered in sauce to prevent drying out.
8. add a little more water if required and fry for a couple of minutes
9. add in the tomato slices, any remaining watery and stir through before adding the sugar
10. tip over the vinegar and garam masala, stir through and remove the star anise and bay leaf. Have a play around with which vinegar you prefer.
11. sprinkle over the dried fenugreek leaves and allow to reduce to your desired consistency without stirring unless the sauce looks like it's about to burn
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[@TheCurryKid]

If you like the video please help by clicking the LIKE button, commenting and consider SUBSCRIBING. It's all free and I post a new video every friday. Thanks, Josh

[@Eplfan2011]

Cooked this one today, it came out perfect! Nice instructions, easy to follow good work Josh!! only thing to do is work out which recipe is next !

[@TheCurryKid]

Awesome, that's great to hear, I'm cooking this tonight strangely for my dad to have Friday. If you like crazy hot try the Insanity kzbin.info/www/bejne/Y3-cgmuLoZh3rtE probably the hottest one I've made :)

[@Eplfan2011]

I've looked at the insanity 🔥 its on the to do list 😂😂 at the moment I'm looking for something really mild for the wife ... She's never had curry and has no spice tolerance 😱

[@TheCurryKid]

LOL, then korma or tikka masala. Don't forget you can also make any of my curries just without the heat. My hum only eats Korma but has lots of the others without the chilli etc, for dishes with green chillies I also deseed and remove the white pith so you get the taste but not the heat :)

[@user-fk8rb8ue5h]

Another great video, thanks for the tips.

[@TheCurryKid]

Thanks for watching :)

[@Monkduwally]

You’re amazing mate!!! Keep uploading please!

[@TheCurryKid]

Thanks so much 🙏

[@donnathomson4685]

Great tutorial, you have a new subscriber x

[@TheCurryKid]

Thanks for subbing, really appreciated :)

[@Pritesha]

Great tutorial on curry cooking! Spot on! Only suggestions I’d make is to let the onions cook a little bit longer. My mum had a handy tip of putting blended pulp in the microwave for 4-5 mins. Also when adding the spices wait for the oil to start separating. I’m gonna try to make the tandoor that you posted a video of next week!

[@TheCurryKid]

Many thanks all the tips are really appreciated as I’m still learning along the way. Strangely I gave my tandoor its first clean out today ready for a lot of tikka on Friday 😀

[@eldiablo5092]

Always found Vindaloo hot and bland. Made this last night and doing again tonight. Best one I've ever had and now my go to recipe. Best channel for curries for me...

[@TheCurryKid]

fantastic to hear, thanks so much. new madras video should be live in the next 15 mins :)

[@eldiablo5092]

@@TheCurryKid im on it lol

[@crapryman]

Thanks will be trying this

[@TheCurryKid]

thanks, really appreciated :)

[@stuartf2946]

Good morning Josh. I like it when there is so much gravy, as you must know by now I am a gravy lover when cooking currys. It looked great but will reduce the hot spice tomorrow when I will have a go. Thanks. Stuart

[@TheCurryKid]

Thanks Stuart, hope you enjoy. That's the beauty of these, you can add more liquid or leave out the heat to really make it your own. :)

[@TheCurryKid]

@R.J Macready - Helicopter Services Hi, they will taste exactly the same as long as you follow the measurements and instructions :)

[@Red_Snappa]

👍 ....Got the Windeeze out ready for the morning I see Josh...🤪🤣

[@TheCurryKid]

Oh yeah! :)

[@unkeptblueify]

Great work.

[@TheCurryKid]

Many many thanks :)

[@steveparadox1]

Looks good. So you prefer cooking with, or without base gravy?

[@TheCurryKid]

Many thanks. Both the same weirdly. I like the ease of base for some recipes as it's only that and a few other bits, chuck it in and you're done but like being able to cook the spices different ways with the from scratch versions to see if they turn out any different. :) I try to make sure all my "base free" ones still end up with the same BIR taste as that's what people seem to like.

[@duncanmit5307]

💜💜💜💜💜👍👍👍👍👍👍👍

[@TheCurryKid]

many thanks :)

[@eldiablo5092]

Managed to find some dry Kashmiri chillies in a big bag. Did you find these things have like a million seeds in them. If so did you put them in to. A very dry and firm chilli

[@TheCurryKid]

Yes, they all go in :)

[@eldiablo5092]

@@TheCurryKid cheers mate

[@TheCurryKid]

Love using these, they add such a great colour to the dish as well. Enjoy :)

[@gordon6029]

Hey Josh what’s your mix powder? Mine is 2 coriander,2 cumin,2 curry powder(madras),3 turmeric,2 paprika,1 Garam masala. Just wondering if yours is different or similar?

[@TheCurryKid]

Hi Gordon, mine is slightly more curry powder but the rest is close, especially the amount used in a portion of a dish :) 2 tbsp madras powder - mild 4 tsp paprika powder 2 tsp coriander powder 2 tsp cumin powder 2 tsp turmeric powder 1 tsp garam masala powder 1/2 tsp garlic powder 1/2 tsp ginger powder

[@gordon6029]

@@TheCurryKid Thanks Josh will try your mix next time I run out. Made a vindaloo the other night and experimented by grinding up 4 or 5 cloves and chucked it in and way more methi and vinegar. It turned out so good that I have edited my recipe.

[@TheCurryKid]

sounds good, ill try that next time :)

[@jamesmansion2572]

I'm not seeing a particularly heavy use of garlic - surely Vin el Ahlo is wint and garlic - there should be a lot of garlic?

[@TheCurryKid]

no, the original Portuguese dish had this but these recipes are the ones found in your local takeaway or restaurant and probably only very loosely based on the Portuguese dish :)

[@jamesmansion2572]

@@TheCurryKid But it isn't, because they use base gravy. And you mention heavy use of garlic and vinegar. And pork. When was the last time you saw pork on a BIR menu? At least there's no potato. ;-)

[@TheCurryKid]

True but I also have the base version if you search. This tastes the same though and it’s For those who don’t want to make a base or just want it quickly. Tweaked the wording, it was one of the first recipes I published at 12 years old so probably needs the description tweaking as to start with I think I was using the descriptions from Wikipedia 😀

[@jamesmansion2572]

@@TheCurryKid No worries - I wouldn't touch a BIR Vindaloo with a 3m pole these days, whether or not with base. The more authentic versions I've tried for pork vindaloo are not a million miles from your 'from scratch' in terms of effort, and it seems that it you are going to do that, its worth a try. Its even quite an easy and tasty instant pot / ninja foodie proposition. Desi cooking is interesting - lots of bone in and skin off chicken, bone in meat. Aftter all, once you have the spices and are taking the effort to avoid base gravy, why not? Keep'em coming!

[@TheCurryKid]

Thanks James. Lots more to come and this style is in the list 😀