I have been making lamb Vindaloo for a month. It's all I eat & I love it!!! I add cayenne & make make it spicy! I go crazy over it. I don't eat pork or chicken. Lamb!!! And yes you do inspire me to cook.
found this recipe this video this morning so i decided to go grocery shopping, it's cooking now and the sauce is starting to taste amazing already, thanks from the N Netherlands for this great recipe!
I adjusted the spices a bit and added a couple of fresh habanero peppers for more heat. This recipe was very easy to follow and the dish turned out delicious! Thank you!
I am making this right now, the marinade tastes so good. I added some plain indian yogurt (didn't have thick coconut milk) to the marinade along with white wine, pulped coconut water, and white wine vinegar. I also added jaggery, 8 thai chiles and 2 habaneros for extra heat. The marinade itself tastes like a hot, sweet vindaloo curry.
hello im a waiter in costa mesa california i work for the best indian restaurant called royal khyber, i use your web to learn more about my menu lol thank you you are fantastic
dear chef ...i love all your recipe videos just because you taste them at the end of each cooking session and the expressions you have are all natural... makes me think of the taste ...and how it tingles on taste buds...
no need to go to restaurents, if we follow as it is, many thanks chef you are wonderful, if i have to cook , i just type in recipe name followed by vahchef
The chillies are dried kashmiri red chillies. You can find them in any good indian grocery and I think Tesco sells them in the World Foods section (in the UK)
usually from indian stores they r simply chillies left to dry out - but do remove the seeds if you dont want that peppery sensation- happy cooking lol xx
Followed the recipe as written. Amazing! Couldn't get papaya fresh where we live so i used dehydrated papaya which i reconstituted with water, worked great! Also at the end I felt it could use more tartness and added two spoons of tomato paste. Rest was brilliant. Thank you for this awesome recipe!
Great recipe but the quantities provided on the website (and mentioned in the video) are completely nuts. If you want the same result as the chef, you need to change the quantities of dry ingredients from being 1/2 a teaspoon to 1/2 - 1 tablespoons. Halve or more the liquids, i.e. 1/4 cup of vinegar and 1/2 a cup of coconut milk. By "cup" I mean 250ml. Using the quantities stated on the website will not give you a paste no matter how huge your chilies are. It will give you a watery milkshake consistency. If you can't find those big dry Kashmiri chilies but still want the deep red colour, try adding a tablespoon of paprika (in addition to whatever dry chilies you chose).
Wish I had read this before trying the written recipe - as it was written. Surely a more experienced cook would have noticed something was off but I just wasted 500gr of great lamb :(
Hi Vah chef I tried your recipe but i replaced the lamb with paneer as I am a Brahmian . Would just like to let u know that it turned just awesome thanks a lot for the recipe. .. And all people there who dnt eat nonveg can try this with paneer.. All the best..
Fenni is a alcoholic drink made from Coconut or Cashew. Here Coconut fenni is advisable as Sanjay has used Coconut milk. I must say, Sanjay is improving day by day with the video direction by adding closeups of him enjoying the dish....Cool dish....fantastic....!!!!
Fantastic! Vindaloo is my favorite indian dish. I order it when i eat at indian restaurants here in Sweden and of course i like when the indian guys at the restaurant speak english because then i know it's real indian taste.
WoW!!! GREAT dish Hey guys did you observe vahchefs body language when he cooks his favourite meat dishes...look at his face it glows and he is somehow more happy when cooking meat dishes....he is really a chef who inspires us to cook....hatsoff to this GREAT chef. Thankyou for alll your awesome videos.
Thank you i never had Indian food just one thing samusa, looking for a recipes for samusa i found you:-) i have now taken my family all over India through my kitchen and you thanks for your warm welcome to your food world l love crab curries vindaloo tandoori aloo dum naan and the list gos on i have planned a trip to India next year!
The dish looks really really good, chef! Usually I don't like Vindaloo due to the intensity of the heat. But I will give this a try since you mentioned that the big chillies add color rather than hotness.
So one MAJOR issue with this recipe.... do NOT try to blend the whole, dry spices with the garlic at the start. You'll end up with a gritty, unpleasant result. Soak the dried chillies in the vinegar and Feni (if you're lucky enough to be able to get Feni) and keep aside. Dry roast the whole spices, and then grind them to a fine powder. And THEN, you can further grind them with the garlic and the soaked chillies. Now you have a paste without the grit. The rest is fine. I'd suggest using mustard oil instead of plain vegetable oil.
In here it says 1/2 cup of vinegar but on website its 2 table spoon, which one is the right one? I've followed the instruction and made tha sauce already and it tastes very sour not sure whether it suppose to tase like that and it ll actually be less sour once its cooked or not?
I made this last night. It was delicious! Thanks for the video! I used local farm raised pork form Saskatchewan and it was very tender and worked well in the recipe. I will try to use better red peppers the next time as the dry peppers I used did not have the nice deep color that yours did. Thanks again.
I always had mutton vindaloo when I went to the cricket club in Hong Kong and I love how it tastes. I shall follow your recipe and see if I can make something close.
Ive been making this dish for a couple years, it is amazing. I recently made with wild boar and its my family's favorite version. If you have access to wild boar, you have to try it. Thanks chef. If its too spicy for kids, accompany with yogurt to cool down. 5 star recipe
I made this today with venison. It was easily the best curry I have ever made, and I've been doing it for 15 years. Delicious and so simple. Thanks for posting :-)
shukriya chef bahut bahut shukriya... i bought lamb vindaloo at the resto and makes me wonder how to cook it thank god i found you here,,... will definately try it ... shukriya.. mera naam trisna hai lol
Chef Sajay...your passionate and dedicated....i love your expresion when you start eating..lol...... i tried all your recepies..everyhing came out very well and even delicious... god bless... you always rock and thanks for your recepies..take care
@jaguarandi2 a standard blender works fine :), depending on how well it blends, blend time should be ajusted accordingly as there are some small whole spices, but to be honest it doesn't make too much of a difference as long as you have a nice paste
Sanjaybhai you are awesome! Nice to know from your kachori video that you worked in Baroda for four years as I am a Barodian. The fun part is when you add a pinch of Humor in your videos. For instance @ 3:13 seconds in this video you said "I've got some of this aaaa... sauce left in my ball and I am going to add it too " hahaha! Was that intentionally done?
And you are too funy LOL!! "especially salt, vahchef says "toss in a little bit salt" and then throws in large amounts of salt to make any high blood pressure patient be sent to intensive care" LOL!! classic! But yeah, vahchef is great! I love his videos! I've learned alot from him and will continue to look forward to and enjoy the recipes he posts!
Sanjay this is yet another superb recipe, and the expression on your face shows how tasty it is! I'll probably put a few more chiles in for a bit more heat. I wonder if I can get feni in Birmingham?
Great recipe chef! I'm the type who likes to use less oil in my cooking. What substitution can I make for the oil to give it the same flavour and texture?
This is interesting, in the UK we have been led to believe that vindaloo is just a generic curry with LOTS of heat (normally too much) I guess that is totally wrong! Will have to try this one at some point
Thank you Thank you Thank you Thank you. I have been waiting for this recipe for a long long time from you my friend. I am going to the store today and am going to make this now that I have seen how. Thank you again Sanjay
Thank You chef , i am going to be making this for dinner tonight, with beef though. Looking forward to this dish. I love spicy food and this just makes me wanna eat now . Vinaka (means Thank You) In Fiji Islands
Hi chef, I was watching andrew zimmern on the travel channel. He went to Kashmir and I saw a dish that contained spinach and cheese. I forgot what it was called but it looked delicious. Mind filling me in?
Thank you for the recipe. I have two questions please. 1. How to keep the gravy a little less red? Is it preferable to use hot chillies more? 2. Is it advisable to use any other type of vinegar other than white vinegar?
this is a good recipe chef. just a little bit of info for future reference. Vindaloo isnt supposed to be a hot dish. its a wrong perception. in portugues vin=wine and alho=garlic, so basically vindaloo is a dish made with plenty of wine and garlic. But as i said before this looks lovely!!
I've bought chilli power, corriander powder, tumeric, fennelseed, fennelgreek seed, methi leaves, whole cardomans, cloves, garlic and ginger paste, curry powder, cumin powder, cumin seeds, black pepper, mixed spice, dried curry leaves, bay leaves, black mustard seed and even saffron for under $60, saffron was the most expensive. I don't know why it cost you so much man
Dear Vah Chef I belong to the East Indian community and Pork vindaloo is the dish which is very dear to us and is cooked at every occasion be it weddings or church feasts and traditional vindaloo cooking does not include any onion, sugar and any additional water in it, the only ingredients which are used to cook vindaloo are pork (you can use any meat of your choice) vinegar, ginger, garlic, salt and vindaloo masala Just FYI- vindaloo is meant to be a long lasting item so once cooked can be preserved upto a month and eaten in small quantities and hence to make it long lasting no water is used while cooking also no such ingredients which will spoil the dish soon ,vinegar and ginger garlic make the dish long lasting, I can share the recipe with you if you want
I made this...really good!, better than most curry houses, it would have to be a special curry house to beat this one (and I have been to numorous ones).
Hi Vahchef.I messaged you recently asking if I could use sugar-cane rum instead of Feni and you said it was worth a try.My dish was very tasty.However I have met a cook in my city who makes Keralan dishes and she told me of a local wine merchant who is importing Feni for local restaurants ,so hopefully he will let me buy some and I can make this preparation the traditional way. Regards,Nobby.
Deliciousness 🤤 😋., my favorite meat is lamb, goat, fish, chicken.. thank you for this delicious dish I’m going to go to little India in artesia ca., to get these spices.. Obrigada 🙏
If you are not joking, you can try rolling a fresh bhut jolokia between your hands, chop the top open to scoop out the seeds then slice half of the chili thinly and put it into your mixture. You'll get a 10, or maybe much more than you expected. I'm giving you this advice assuming that tabasco has no more effect than black pepper on you. Bhut jolokia is the second most spicy chili in the world, about only three times weaker than an actual pepper spray. It's only supposed to be rubbed over food.
IDK man, I've done this many times, and it looks very much alike. Try adding more finely chopped onions at the start. It will dissolve and make the sauce more dense. Or you know, just experiment :)
The look on your face at 4:41 is the reason why my Icelandic lamb hearts are now marinating in your vindaloo paste ;) Greetings from Reykjavik
That was rather funny @4:41, still prefer to remain a straight man! haha
True
🤣
Remember
You will be remembered as one of the Great Chef & Teacher forever. God bless you & your family for taking time to teach us cooking.
I have been making lamb Vindaloo for a month. It's all I eat & I love it!!! I add cayenne & make make it spicy! I go crazy over it. I don't eat pork or chicken. Lamb!!!
And yes you do inspire me to cook.
found this recipe this video this morning so i decided to go grocery shopping, it's cooking now and the sauce is starting to taste amazing already, thanks from the N
Netherlands for this great recipe!
pythregius Wow... Nice...
and it was lovely together with some fresh garlic naan! thanks for the great website.
I adjusted the spices a bit and added a couple of fresh habanero peppers for more heat. This recipe was very easy to follow and the dish turned out delicious!
Thank you!
I am making this right now, the marinade tastes so good. I added some plain indian yogurt (didn't have thick coconut milk) to the marinade along with white wine, pulped coconut water, and white wine vinegar. I also added jaggery, 8 thai chiles and 2 habaneros for extra heat. The marinade itself tastes like a hot, sweet vindaloo curry.
Sounds good does that nice improvisation. Have you any idea what the chillies are called that Chef uses please?
hello im a waiter in costa mesa california i work for the best indian restaurant called royal khyber, i use your web to learn more about my menu lol thank you you are fantastic
Its really nice to see him mix with his hands really stays true to his culture
dear chef ...i love all your recipe videos just because you taste them at the end of each cooking session and the expressions you have are all natural... makes me think of the taste ...and how it tingles on taste buds...
the spices in vahchef's kitchen are magical.... just amazing!!!!!
no need to go to restaurents, if we follow as it is, many thanks chef you are wonderful, if i have to cook , i just type in recipe name followed by vahchef
YESSSS!!!! I've been waiting for some good close-ups of his moments of food ecstasy!!! Nicccceee.
Damm youz freaky fa dat lmao
@@myfingerssmelllikebutthole6074 somehow your comment sounds like it was from 11 years ago, not hers lmao
The chillies are dried kashmiri red chillies. You can find them in any good indian grocery and I think Tesco sells them in the World Foods section (in the UK)
This looks so fabulous and watching you enjoy the end result sold me!
I love this guy! Im from England and this is a very popular dish here.
Such a good personality! You make me excited to cook Indian food!
usually from indian stores they r simply chillies left to dry out - but do remove the seeds if you dont want that peppery sensation- happy cooking lol xx
Followed the recipe as written. Amazing! Couldn't get papaya fresh where we live so i used dehydrated papaya which i reconstituted with water, worked great! Also at the end I felt it could use more tartness and added two spoons of tomato paste. Rest was brilliant. Thank you for this awesome recipe!
Nice. You can always do your own adjustments for the dish.
Great recipe but the quantities provided on the website (and mentioned in the video) are completely nuts. If you want the same result as the chef, you need to change the quantities of dry ingredients from being 1/2 a teaspoon to 1/2 - 1 tablespoons. Halve or more the liquids, i.e. 1/4 cup of vinegar and 1/2 a cup of coconut milk. By "cup" I mean 250ml.
Using the quantities stated on the website will not give you a paste no matter how huge your chilies are. It will give you a watery milkshake consistency. If you can't find those big dry Kashmiri chilies but still want the deep red colour, try adding a tablespoon of paprika (in addition to whatever dry chilies you chose).
Wish I had read this before trying the written recipe - as it was written. Surely a more experienced cook would have noticed something was off but I just wasted 500gr of great lamb :(
Damnit. Im in the middle of making this and agree with u. The quantity stated is incorrect and does not give u the same consistency as video
That happened to me too. I had to add tomatoes and coconut creme. It's a great curry but not vindaloo now.
CHEERS FOR THE HEADS UP MATE
Hi Vah chef I tried your recipe but i replaced the lamb with paneer as I am a Brahmian . Would just like to let u know that it turned just awesome thanks a lot for the recipe. .. And all people there who dnt eat nonveg can try this with paneer.. All the best..
Fenni is a alcoholic drink made from Coconut or Cashew. Here Coconut fenni is advisable as Sanjay has used Coconut milk. I must say, Sanjay is improving day by day with the video direction by adding closeups of him enjoying the dish....Cool dish....fantastic....!!!!
Spices are really expensive in the UK too. But I go to Indian groceries where I can get very nice produce for very nice prices.
Fantastic! Vindaloo is my favorite indian dish. I order it when i eat at indian restaurants here in Sweden and of course i like when the indian guys at the restaurant speak english because then i know it's real indian taste.
WoW!!! GREAT dish
Hey guys did you observe vahchefs body language when he cooks his favourite meat dishes...look at his face it glows and he is somehow more happy when cooking meat dishes....he is really a chef who inspires us to cook....hatsoff to this GREAT chef. Thankyou for alll your awesome videos.
Just wanted to say a big thanks for all your uploads.Cooked many and enjoy everyone.You're by far the best on youtube...cheers
John Miller Thanks. Happy cooking
I love your video's Chef......you explain them so it's simple for us at home to try. THANK YOU!
I love to see you cook and you seems to enjoy your food very much. Great video chef!
What a great video. Although I don't think I could handle making this, I definitely will try it at our nearby Indian restaurant. Thank you!
Thank you i never had Indian food just one thing samusa, looking for a recipes for samusa i found you:-) i have now taken my family all over India through my kitchen and you thanks for your warm welcome to your food world l love crab curries vindaloo tandoori aloo dum naan and the list gos on i have planned a trip to India next year!
The dish looks really really good, chef! Usually I don't like Vindaloo due to the intensity of the heat. But I will give this a try since you mentioned that the big chillies add color rather than hotness.
That looks awesome, I love indian food especially hot beef or lamb vindaloo with rice and chopped up tomatoes on the side. Thanks for posting
So one MAJOR issue with this recipe.... do NOT try to blend the whole, dry spices with the garlic at the start. You'll end up with a gritty, unpleasant result. Soak the dried chillies in the vinegar and Feni (if you're lucky enough to be able to get Feni) and keep aside. Dry roast the whole spices, and then grind them to a fine powder. And THEN, you can further grind them with the garlic and the soaked chillies. Now you have a paste without the grit. The rest is fine. I'd suggest using mustard oil instead of plain vegetable oil.
I made this tonight and ts absalutely gorgeous it's straight getting added to my fans Xxxx
Oh my God you got to look at this sauce ..... so cute
In here it says 1/2 cup of vinegar but on website its 2 table spoon, which one is the right one? I've followed the instruction and made tha sauce already and it tastes very sour not sure whether it suppose to tase like that and it ll actually be less sour once its cooked or not?
I made this last night. It was delicious! Thanks for the video! I used local farm raised pork form Saskatchewan and it was very tender and worked well in the recipe. I will try to use better red peppers the next time as the dry peppers I used did not have the nice deep color that yours did. Thanks again.
I always had mutton vindaloo when I went to the cricket club in Hong Kong and I love how it tastes. I shall follow your recipe and see if I can make something close.
Ive been making this dish for a couple years, it is amazing. I recently made with wild boar and its my family's favorite version. If you have access to wild boar, you have to try it. Thanks chef. If its too spicy for kids, accompany with yogurt to cool down. 5 star recipe
Hi.
Yes, I've noticed that in the past too. But the one for this Vindaloo is almost exactly like on the video here.
I made this today with venison. It was easily the best curry I have ever made, and I've been doing it for 15 years. Delicious and so simple. Thanks for posting :-)
OneEyePI thank you
from 4:15 to 4:55 i think thats the part... hes so hilarious enjoying his food, with the camera close ups.
Lamb Vindaloo is my favourite meal!
Awesome Recipe
Is there a reason you don’t brown onions first?
I think it could be because it as sugar added for sweetness so dont wont sweetness coming from the onions also. I'm not sure though just guessing.
shukriya chef bahut bahut shukriya... i bought lamb vindaloo at the resto and makes me wonder how to cook it thank god i found you here,,... will definately try it ... shukriya.. mera naam trisna hai lol
Dear VahChef... I tried the recipe and it turned awesome... Thank you for all the yummy recipes. Love your method and presentation.
i am a South African and i love Vindaloo. I'm going to try and make it tonight for dinner
Very good, this is the first you tube vid iv liked on vindaloo, top job
Sanjay, you're personality is awesome! Thanks for sharing with us your recipe for lamb vindaloo!
Very tasty Lamm Vindaloo thank you 🙏 all your Recipes are awesome great 👍 frGermany 👍🌺🇩🇪
Love u Sir. I always try to follow ur vedio whenever I cook any special manu. ❤❤
Chef Sajay...your passionate and dedicated....i love your expresion when you start eating..lol...... i tried all your recepies..everyhing came out very well and even delicious... god bless... you always rock and thanks for your recepies..take care
@jaguarandi2 a standard blender works fine :), depending on how well it blends, blend time should be ajusted accordingly as there are some small whole spices, but to be honest it doesn't make too much of a difference as long as you have a nice paste
The lamb looks amazing! About spices, i tried roasting them slightly but they ended up bitter :(
You are great sanjayji. God bless you and your family. Thanks.
VahChef is the best on RUclips
John Matrix Thanks. Happy cooking
This is my favourite
I used about 12 dry little Thai chilies and dish was delicious, my Indian husband loved it.
Sanjaybhai you are awesome!
Nice to know from your kachori video that you worked in Baroda for four years as I am a Barodian. The fun part is when you add a pinch of Humor in your videos. For instance @ 3:13 seconds in this video you said "I've got some of this aaaa... sauce left in my ball and I am going to add it too " hahaha! Was that intentionally done?
Awesome video! Off to buy some pork and get some sublime vindaloo on the way!
And you are too funy LOL!!
"especially salt, vahchef says "toss in a little bit salt" and then throws in large amounts of salt to make any high blood pressure patient be sent to intensive care" LOL!! classic!
But yeah, vahchef is great! I love his videos! I've learned alot from him and will continue to look forward to and enjoy the recipes he posts!
@steelsdigital - yes true. his "eyeballing" capacity isnt that of rachael ray. he puts in more than what he says
I love Vindaloo and this looks pretty perfect. I will try it as soon as possible. Thank you :-)
Dan Soucek Sure. Happy cooking
Sanjay this is yet another superb recipe, and the expression on your face shows how tasty it is! I'll probably put a few more chiles in for a bit more heat. I wonder if I can get feni in Birmingham?
Great recipe chef! I'm the type who likes to use less oil in my cooking. What substitution can I make for the oil to give it the same flavour and texture?
Good stuff! I love vindaloo :D Sanjay is really entertaining and fun to watch!!
+Tjorpas Thanks. Happy cooking
super thank you soon much
+مكياج عيون Sandie Ur welcome.
Yummo! Beef vindaloo is my fav. Hotter the better. Haven't tried the lamb version.
This is interesting, in the UK we have been led to believe that vindaloo is just a generic curry with LOTS of heat (normally too much)
I guess that is totally wrong!
Will have to try this one at some point
Thank you Thank you Thank you Thank you. I have been waiting for this recipe for a long long time from you my friend. I am going to the store today and am going to make this now that I have seen how. Thank you again Sanjay
Similar to Texan Chile con Carne. Thanks for the wonderful videos.
where does the balance of sauce come from when all the paste was added to the lamb earlier?... do you make it twice?
Too bad chef Thumma stopped making videos. we need more from this guy.
My mother always uses khas-khas in this recipe.
what machine did he(or you, the reader) use to make a paste out of the spices?
It’s midnight on a cold and rainy Melbourne night. Looks delicious ! I want some 😍
What a combo 🤙
I love vindaloo I'm going to try this recipe soon thank you
Annie Sonlee Sure. Happy cooking
When he says 1/2 teaspoon, it seems to be a bigger amount than that. Almost a table spoon?
isnt it the same sauce he made at the begining?im confused now also!!! also for spicier i used chilli oil or more chilllies with the seeds :)
I love your videos and know if I follow your instructions the dish will be Amazing. Thank you ❤
O_O
looks like a dish I eat at a malay restaurant but with beef
It tastes great!
good job chef =)
Thank You chef , i am going to be making this for dinner tonight, with beef though. Looking forward to this dish. I love spicy food and this just makes me wanna eat now . Vinaka (means Thank You) In Fiji Islands
thanks chef... love the vindaloo. i also saw some recipes with tomato sauce, do you think vindaloo is better without it?
Hi chef, I was watching andrew zimmern on the travel channel. He went to Kashmir and I saw a dish that contained spinach and cheese. I forgot what it was called but it looked delicious. Mind filling me in?
Spinach and paneer... paneer is a cheese Indians use
That looks sooooooooooo good even though I don't eat lamb.
Looks totally awesome. Made me hungry.
Thank you for the recipe.
I have two questions please.
1. How to keep the gravy a little less red? Is it preferable to use hot chillies more?
2. Is it advisable to use any other type of vinegar other than white vinegar?
1- you can use use green chilli instead or use less red chilli powder.
2- malt vinegar
Cannot wait to try this out. Love your videos!
+googlymoogly64 Thanks. Happy cooking
this is a good recipe chef. just a little bit of info for future reference. Vindaloo isnt supposed to be a hot dish. its a wrong perception. in portugues vin=wine and alho=garlic, so basically vindaloo is a dish made with plenty of wine and garlic. But as i said before this looks lovely!!
Thanks.
A local Indian restaurant that I eat at very often says that their Vindaloo dishes are "A very hot curry with garlic, ginger and hot spices."
They are wrong. It shouldn't be spicy. Should be with wine and garlic and paprika only.
Abhishek Nath good information bro
Red wine or white wine
I've bought chilli power, corriander powder, tumeric, fennelseed, fennelgreek seed, methi leaves, whole cardomans, cloves, garlic and ginger paste, curry powder, cumin powder, cumin seeds, black pepper, mixed spice, dried curry leaves, bay leaves, black mustard seed and even saffron for under $60, saffron was the most expensive. I don't know why it cost you so much man
Dear Vah Chef I belong to the East Indian community and Pork vindaloo is the dish which is very dear to us and is cooked at every occasion be it weddings or church feasts and traditional vindaloo cooking does not include any onion, sugar and any additional water in it, the only ingredients which are used to cook vindaloo are pork (you can use any meat of your choice) vinegar, ginger, garlic, salt and vindaloo masala
Just FYI- vindaloo is meant to be a long lasting item so once cooked can be preserved upto a month and eaten in small quantities and hence to make it long lasting no water is used while cooking also no such ingredients which will spoil the dish soon ,vinegar and ginger garlic make the dish long lasting, I can share the recipe with you if you want
what else i can use to replace cooking wine? any subtitute?
I made this...really good!, better than most curry houses, it would have to be a special curry house to beat this one (and I have been to numorous ones).
That looks superb, book marking this.
I put you on my Facebook! Cause your such an awesome cook!
Hi Vahchef.I messaged you recently asking if I could use sugar-cane rum instead of Feni and you said it was worth a try.My dish was very tasty.However I have met a cook in my city who makes Keralan dishes and she told me of a local wine merchant who is importing Feni for local restaurants ,so hopefully he will let me buy some and I can make this preparation the traditional way.
Regards,Nobby.
Nobsta Nutts Awesome...
Deliciousness 🤤 😋., my favorite meat is lamb, goat, fish, chicken.. thank you for this delicious dish I’m going to go to little India in artesia ca., to get these spices.. Obrigada 🙏
I heard that juice from avocado tenderises lamb quite good.
+TheVidkid67 Yes. There are different meat tenderizers available in the market now a days. You can use any of your choice.
If you are not joking, you can try rolling a fresh bhut jolokia between your hands, chop the top open to scoop out the seeds then slice half of the chili thinly and put it into your mixture. You'll get a 10, or maybe much more than you expected.
I'm giving you this advice assuming that tabasco has no more effect than black pepper on you. Bhut jolokia is the second most spicy chili in the world, about only three times weaker than an actual pepper spray. It's only supposed to be rubbed over food.
IDK man, I've done this many times, and it looks very much alike. Try adding more finely chopped onions at the start. It will dissolve and make the sauce more dense. Or you know, just experiment :)
Maybe I will try using fresh red chilies and ready-made ginger garlic paste. thanks for the reply!