I love curry. If I could only eat one cuisine for the rest of my life - it'd be Indian.
And when i find a new curry house - the acid test for me is a Lamb Vindaloo and a Bhindi Bhaji. Try as I might I 've never been able ot recreate that curry house curry flavour. A well done vindi is the pinnacle of that restaurant phenomenon for me..just a sauce, cubes of meat and potato...hot... pungent. I adore it when it's done well.
But....it's sooo difficult to recreate that 'authentic' (!) curry house taste at home. I've a million Indian cookbooks and it's always the same. the results are generally fantastic - but nothing like the 'real' thing (yes yes I know - they are the real thing - but you get my point).
Ans so it was again....this is a fantastic lovely spicy pungent hot sweet dish and nothing like you'll get in the Raj Tandoori - shame. One day I will find the recipe....
It all starts with a spice marinade (the cinnamon and cardamom really add a layer of difference)
And the 'vin' in vindaloo (or so I understand)
To make a marinade
Some fried onions garlic and chilli to start it all off
Frying the pork with the marinade (after a day)
Chopped toms go in
And it cooks down to this little beauty
Now I love curry and chips....so that;s what i had. A brilliant meal made even better by watching Arsenal cruise past Leeds in the FA Cup 3rd round replay !