Hi Folk,

There are a number of variations of Anglo Indian and Goan Vindaloo. Let's hear your version.

Regards

Barbara

Gosh No !!

There are loads of recipes on the internet.

Besides I don't have the habit of copying recipes. I am an excellent cook myself and many of my recipes have won prizes. As an author, I have ethics.

Do you have to be so suspiciious ! lol

Barbara

Please don't take offence but we get a lot of spam on the site with people premoting their own pages/products etc (which is what your first post appeared to be doing..)

Note when entering this text there is a message being displayed above "Please note: Commercial or inappropriate messages will be deleted. Thank you!"

so anyway.. back to the plot... if you click on "search" above and put in "vindaloo" I think it should bring up about 5 recipes on this site :-)

Steve

Shame that second post was posted anonymously, Barbara!

I have never made vindaloo so don't have a recipe myself, but tend to just use recipes already on the site, I don't cook Indian food often enough to be confident experimenting much!

I think there are probably a LOT of variations though, especially between the Indian version and the anglo one!

Askcy,

I do understand your concern....and rightly so!

Regards,

Barbara

Kavey,

You are right. There are loads of variations.

In fact, my aunt had a different recipe to that of my mum. It is so interesting to see how over the years folk have started adding their own ingredients to Vindaloo....and why not!

I guess we can now call it 'Vindaloo with a difference' :)

Regards

Barbara

Barbara, this forum was started by Mamta so that she could share her recipes with her family. She decided to share her recipes with the rest of us. The rest of us being just cooks a one level or another.

It seems a bit harsh for someone to ask for our recipes, as, as Steve has mentioned, they are all there for anyone to look at and use. Let me state that they are all copyrighted.

Why don't you give us your recipe for Goan vindaloo, and we can comment on that. I think that may be a good starting point. My recipe is very involved, as it has 24 foot notes.

Lapis,

Are you having a go at me ! :)

I am a bit confused with your post. I was not asking for your recipes....just a discussion. Like, someone would add coriander and Cumin, another would fry the meat, another would marinate....and so on. Each one has their own method, and this is what makes it interesting.

About copyright, I am sure you are aware that ingredients can be copied and are not copyright. The method is, but then methods can easily be changed. Once something goes into the public domain...we have very little control over it, and have to accept it being copied.

The only way to protect our recipes...if we want it this way...is not to put them out at all. But then, the object gets defeated.

Regards,

Barbara (not goan) :)

''There are a number of variations of Anglo Indian and Goan Vindaloo. Let's hear your version. '' sounds like you are asking for our recipes.

no, not having a go, but we are not used to people asking us for our recipes when Mamta has shared thousands.

Yes, the copyright act allows ingredients to be copied, and is not subject to copyright, whereas the method is covered.

Why do you want us to tell you our ways of doing things? Why not put yours up, and we'll comment accordingly?

There appears to be as many variations of vindaloo as their are cooks who make it. I have about six different recipes of it in cookery books and each one is totally different. The only thing that they have in common is that they all contain vinegar and garlic (obviously). I do have my own recipe for making it, but to be honest I don't make it all that often.

My grandad spent some time living in India and my gran was a superb cook. She used to make a lot of 'curries' and I have some of her cookery books and other odds and sods. I do know that she spent hours in the kitchen when she cooked Indian food. She had a recipe for making a curried apple and sultana chutney and it was amazing. I shall have to take a look through her cookery books (which are all hand written.

Sid

For years now, I've been doing the Goan-style pork recipe (vondaloo) from the first Madhur Jaffrey book: its still a hot and sour winner.

Phil