If you like the video please help by clicking the LIKE button and consider SUBSCRIBING. It's all free and I post a new video every friday. Thanks, Josh
Unreal recipe curry kid!! Made it yday, but always let curries rest for a day. Perfect vindaloo, beautiful flavour, with your choices of spices. I used a scotch bonnet, and more sugar and blitzed the sauce. Proper BIR vindaloo. Outstanding!! Thanks!
Hi, hope this helps 1. Heat oil and fry bay leaves, cinnamon, cardamom, pepper corns, and fennel seeds for a minute 2. Add the onion and fry until softened and gently caramelized (Add more oil or water is they start to dry up) 3. Add the ginger and garlic and salt, turn down the gas and cook for a few minutes 4. Add the turmeric, garam masala, coriander and cumin, chilli according to heat required (see above) and the tomato puree. If looking dry add more oil or water ---> 5. Add the water, meat, tomato (optional) and white vinegar (optional) 6. Add more oil or water if sauce is too thick and simmer to your desired consistency until the oil rises
@@TheCurryKid Yes that helps. Sorry I missed that because I was expecting you to actually add meat in the video rather than just saying it. Thanks. I really look forward to giving this a try :) Love your channel :)
hey mate made your vindaloo curry for the family they absolutely loved it, you are right its takeaway quality! I used chilli-less garam masala, and still a little spicy, maybe others making it have to be a bit careful not to use some much chili, perfect 10 from 10!
thanks Paul appreciated. Just remember to slowly fry the onions until they soften and just start to caramelize as it was hard to show that in the video.
If you like the video please help by clicking the LIKE button and consider SUBSCRIBING. It's all free and I post a new video every friday. Thanks, Josh
Unreal recipe curry kid!! Made it yday, but always let curries rest for a day. Perfect vindaloo, beautiful flavour, with your choices of spices. I used a scotch bonnet, and more sugar and blitzed the sauce. Proper BIR vindaloo. Outstanding!! Thanks!
My pleasure, thanks so much for giving it a try, great chilli choice 😊
It's making me so hungry! Will try this recipe. Thanks for sharing.
My pleasure 😊
Did I miss it? When do you add the meat?
Hi, hope this helps
1. Heat oil and fry bay leaves, cinnamon, cardamom, pepper corns, and fennel seeds for a minute
2. Add the onion and fry until softened and gently caramelized (Add more oil or water is they start to dry up)
3. Add the ginger and garlic and salt, turn down the gas and cook for a few minutes
4. Add the turmeric, garam masala, coriander and cumin, chilli according to heat required (see above) and the tomato puree. If looking dry add more oil or water
---> 5. Add the water, meat, tomato (optional) and white vinegar (optional)
6. Add more oil or water if sauce is too thick and simmer to your desired consistency until the oil rises
@@TheCurryKid Yes that helps. Sorry I missed that because I was expecting you to actually add meat in the video rather than just saying it. Thanks. I really look forward to giving this a try :) Love your channel :)
Thanks so much, really appreciate the support
hey mate made your vindaloo curry for the family they absolutely loved it, you are right its takeaway quality! I used chilli-less garam masala, and still a little spicy, maybe others making it have to be a bit careful not to use some much chili, perfect 10 from 10!
Thanks Paul, I've added a note to the video recipes now as the chilli strength alters so much across brand and age :)
It's meant to be a hot dish!!!
THANKS MATE IM GOING GIVE THIS A TRY!
thanks Paul appreciated. Just remember to slowly fry the onions until they soften and just start to caramelize as it was hard to show that in the video.
Excellent, can I just ask, are all your recipes classed as a portion for 1 person? 👏🏻👏🏻👌🏻
Hi, they are restaurant portions so would be a decent size for 1 with just rice. If you're also having naan etc as well these would do 2
Great video
Thanks for the visit
Yum! Looks so delicious! 😋
Many thanks Sarah, loads more videos coming soon. Many dishes are already on my website (minus the videos) at thecurrykid.co.uk
Looks fab josh xx👍👍
Thanks so much 😊 Slowly re-filming these really early ones :)
@@TheCurryKid good for you josh love your videos x👍👍👍👍
Thank you 😁
I love your accent, what kind of british accent is it?
Many thanks Dorna, It's Southern (Kent) :)
@@TheCurryKid ah okay, interesting! what's the different between a kent accent and a west sussex accent?
That looks yum :D
many thanks :)
don't forget to crack open your cardamom pods!
Thanks, I do now but this was one of my early videos. I'll alter the recipe to include that. Thanks for the reminder :)