Sunday arvo here in Australia....my wife and boys are off to my mother in laws for dinner. Im staying home and treating myself to a vindaloo (recipe below).

http://www.mamtaskitchen.com/recipe_display.php?id=10413

Using Chicken thigh fillets, tweaked the recipe with 7 dry red chills and 10 peppercorns. Ive just put the chicken into the fridge to marinade for a few hours. Holy moly I could just sit and eat the marinade with a spoon (ive only had a couple). Its delicious.

Im so excited. Will let you know how it goes. Going to make jasmine rice with a couple of cloves and a couple of green cardamons (crushed)..maybe a bit of turmeric for colour. Digging out my tawa and giving my terrible roti making making skills another go.

Cheers!

Steve

Enjoy you curry, fragrant rice and chapatties.

mamta

Its now being in the pot for 1.5 hours, the rotis are done, the poppadams are done, just waiting for the rice. The smell and taste of the sauce is sensational.

Thanks Mamta

Steve

WOW! Now I think ive made some nice Indian dishes in the past but that has to be the best Indian dish I have ever made. Half way through the boil I put in a bit of thick cream and then topped up with dashes of water as I went which made a nice thick creamy sauce. One thing though, I reckon for four people you would need more than 500gms. I had a decent helping and I still had to restrain myself from eating the rest (I want some for my lunch at work tomorrow). Loved the sprinkle of coriander too, never had that before on a vindaloo.

Very happy. To be honest I dont think I will be taking it for lunch tomorrow!!!! It'll be all gone soon.

Thanks

Steve

One thing I did do that Ive never done before and I reckon is a good tip. When you put the marinated meat into cook and you need to top up with splashes of water every now and then, pour some water into the bowl that your meat was marinating in and scrape all paste/marinating sauce into the water. Use this instead of plain ole clean tap water.

Cheers

Steve

Glad you enjoyed it Steve. I am not sure if it is truly from Afghanistan, but I always call it that!

I hardly ever make only one dish at a time and find that 1 kg is enough for 6 people. Of course it also depends on how much of it each person wants ;-).

In my personal cooking, I often make double the amount I need, so some can be eaten another day or I can give it to someone who is not very fond of cooking!

Now try another easy and tasty dish; Chicken Curry from Afghanistan

Mamta

Hi Mamta and SteveAus

Just letting you know I made the chicken Afhnagistan a couple of weeks ago for the daughters birthday and it was delicious..... I made 2kgs of chicken for 6 people and it all went. Usually i have some left overs but not this time ...what was left was the pizza and party pies;)

thanks Mamta for your great recipes

Regards

You are welcome JL. Try Rogan Josh

I made you Roghan josh with Soya chunks. It was very nice!

Hi Mamta - made your vindaloo again yesterday with beef and yes, again I forgot to take a photo! It was sensational as always.

Cheers

Steve

Just finished off a pot of Pork Vindaloo, absolutely wonderful. I used a little vegetable stock and white wine when the pan got too dry and the resulting sauce was gorgeous.

To serve some chopped red onion, cucumber and tomatoes in lime juice scattered on top gave a splash of colour and different textures.

My only problem like Steve's was that I really wished I had made double for tomorrow.

:-)

Dear Mamta

I seem to have identified a problem with the Vindaloo recipe in that whatever I do I can't seem to make enough of it. I have tried a few ideas first but wondered from your experience if you have any better solutions.

I first tried making double quantities but despite doubling all the ingredients it does not seem to make double. Is their a more complicated formula I should be using? To double the volume of the curry should I be using pie x R squared or something?

I then tried increasing the amount produced by adding crispy potatoes (as in your Murga Curry Bengali recipe) however I then thought I should not be overloading on carbs so omitted serving with rice so just ended up eating even more of the curry.

With difficulty I managed to convince myself to leave some overnight in the fridge to see if it was even nicer the next day. However by the morning strange 'holes' had developed in the curry so I quickly ate what was left before any more disappeared (and there wasn't really enough left to heat up for lunch.)

I don't know if this is due to the lunar cycle but when I am making the curry neighbours start knocking on the door asking to borrow obscure items of household equipment before rapidly saying 'oh that smells good' and before I know it another portion has vanished.

Can you prescribe anything for these symptoms? Is it acute or chronic? (It does seem to be going on rather a long time.) I cannot be pregnant as I am male. I have even started drinking Cobra Zero% to check I was not becoming delusional or imagining the situation, but confirming it just seems to have aggravated the problem - please advise.

LOL!!

You just have to make it every other day, until you get fed up!

Mamta

Winton, I'm afraid that kind of affliction has no known cure! You'll just have to keep feeding the habit!

amen to that!