hi foodtubers i’m malacca basu an Indian food writer with a passion for making
food writer with a passion for making
food writer with a passion for making Indian cooking a part of your everyday
Indian cooking a part of your everyday
Indian cooking a part of your everyday busy lives today I’m going to show you
busy lives today I’m going to show you
busy lives today I’m going to show you how to make an authentic vindaloo book
how to make an authentic vindaloo book
how to make an authentic vindaloo book vindaloo gets its taste from a unique
vindaloo gets its taste from a unique
vindaloo gets its taste from a unique combination of coconut vinegar
combination of coconut vinegar
combination of coconut vinegar caramelized onions and lots of beautiful
caramelized onions and lots of beautiful
caramelized onions and lots of beautiful chilies that add intense but moderate
chilies that add intense but moderate
chilies that add intense but moderate heat so shall we get started
heat so shall we get started
heat so shall we get started the first thing I’m going to do is make
the first thing I’m going to do is make
the first thing I’m going to do is make the actual vindaloo paste I’ve got cheer
the actual vindaloo paste I’ve got cheer
the actual vindaloo paste I’ve got cheer about 8 Kashmiri chilies which are dry
about 8 Kashmiri chilies which are dry
about 8 Kashmiri chilies which are dry red chillies that are milder than whole
red chillies that are milder than whole
red chillies that are milder than whole red chillies they are going to go in
red chillies they are going to go in
red chillies they are going to go in along with about a teaspoon of black
along with about a teaspoon of black
along with about a teaspoon of black mustard seeds about a teaspoon of whole
mustard seeds about a teaspoon of whole
mustard seeds about a teaspoon of whole cumin four pieces of black pepper and
cumin four pieces of black pepper and
cumin four pieces of black pepper and also four cloves and these are quite
also four cloves and these are quite
also four cloves and these are quite widely available spices so you shouldn’t
widely available spices so you shouldn’t
widely available spices so you shouldn’t have any problems sourcing these I’m
have any problems sourcing these I’m
have any problems sourcing these I’m going to give these a little shake on a
going to give these a little shake on a
going to give these a little shake on a low flame and toasting these spices is
low flame and toasting these spices is
low flame and toasting these spices is going to help extract their beautiful
going to help extract their beautiful
going to help extract their beautiful flavor and also really intensify the
flavor and also really intensify the
flavor and also really intensify the color that comes out at the end of the
color that comes out at the end of the
color that comes out at the end of the curry so take it to the side and then
curry so take it to the side and then
curry so take it to the side and then get on with making your actual paste now
get on with making your actual paste now
get on with making your actual paste now vindaloo suffers from a great many
vindaloo suffers from a great many
vindaloo suffers from a great many misconceptions for a start it needs to
misconceptions for a start it needs to
misconceptions for a start it needs to be made with pork that’s the authentic
be made with pork that’s the authentic
be made with pork that’s the authentic version not chicken as is often thought
version not chicken as is often thought
version not chicken as is often thought the other thing is it needs to be spicy
the other thing is it needs to be spicy
the other thing is it needs to be spicy but it doesn’t need to kill you off you
but it doesn’t need to kill you off you
but it doesn’t need to kill you off you can adjust it to meet your spice
can adjust it to meet your spice
can adjust it to meet your spice preference as long as it has the
preference as long as it has the
preference as long as it has the necessary heat attached to it in my
necessary heat attached to it in my
necessary heat attached to it in my little food processor I’m going to put
little food processor I’m going to put
little food processor I’m going to put four fat cloves of garlic peeled and
four fat cloves of garlic peeled and
four fat cloves of garlic peeled and also half an inch of ginger and into
also half an inch of ginger and into
also half an inch of ginger and into this I’m going to put two tablespoons of
this I’m going to put two tablespoons of
this I’m going to put two tablespoons of coconut vinegar you can use apple cider
coconut vinegar you can use apple cider
coconut vinegar you can use apple cider vinegar instead I’m also going to add
vinegar instead I’m also going to add
vinegar instead I’m also going to add about a tablespoon of oil any colorless
about a tablespoon of oil any colorless
about a tablespoon of oil any colorless flavorless oil will do and then these
flavorless oil will do and then these
flavorless oil will do and then these beautifully aromatic toasted whole
beautifully aromatic toasted whole
beautifully aromatic toasted whole spices and then all you want to do is
spices and then all you want to do is
spices and then all you want to do is give this a good whiz to create a
give this a good whiz to create a
give this a good whiz to create a vindaloo paste adding just about enough
vindaloo paste adding just about enough
vindaloo paste adding just about enough water to make it a smooth
look at that beautiful homemade vindaloo
look at that beautiful homemade vindaloo paste a lovely red color now vindaloo
paste a lovely red color now vindaloo
paste a lovely red color now vindaloo actually lords to go as Portuguese
actually lords to go as Portuguese
actually lords to go as Portuguese heritage VIN is wine and all whores is
heritage VIN is wine and all whores is
heritage VIN is wine and all whores is garlic in Portuguese so actually this
garlic in Portuguese so actually this
garlic in Portuguese so actually this started life as folks chewed in wine and
started life as folks chewed in wine and
started life as folks chewed in wine and garlic we have obviously adjusted it
garlic we have obviously adjusted it
garlic we have obviously adjusted it since then I’m going to take my vindaloo
since then I’m going to take my vindaloo
since then I’m going to take my vindaloo paste and add it to my meat now I love
paste and add it to my meat now I love
paste and add it to my meat now I love to use pork shoulder chunks 5
to use pork shoulder chunks 5
to use pork shoulder chunks 5 centimetres is about right which was
centimetres is about right which was
centimetres is about right which was meltingly tender I’m going to put now
meltingly tender I’m going to put now
meltingly tender I’m going to put now about 1/2 a teaspoon of turmeric into
about 1/2 a teaspoon of turmeric into
about 1/2 a teaspoon of turmeric into this because you don’t want to put
this because you don’t want to put
this because you don’t want to put turmeric in your food processor and turn
turmeric in your food processor and turn
turmeric in your food processor and turn it so dayglo yellow
it so dayglo yellow
it so dayglo yellow give that a good mix and this needs to
give that a good mix and this needs to
give that a good mix and this needs to be covered and then put in your fridge
be covered and then put in your fridge
be covered and then put in your fridge at least for 4 hours preferably
at least for 4 hours preferably
at least for 4 hours preferably overnight and ideally for 24 hours it’s
overnight and ideally for 24 hours it’s
overnight and ideally for 24 hours it’s going to taste absolutely beautiful at
going to taste absolutely beautiful at
going to taste absolutely beautiful at the end and here is one I made earlier
the end and here is one I made earlier
the end and here is one I made earlier you’ll see the book has let out some
you’ll see the book has let out some
you’ll see the book has let out some moisture it’s all looking absolutely
moisture it’s all looking absolutely
moisture it’s all looking absolutely beautiful and ready to cook I’m going to
beautiful and ready to cook I’m going to
beautiful and ready to cook I’m going to chop up an onion roughly you could go as
chop up an onion roughly you could go as
chop up an onion roughly you could go as fine as you want so when your oil is hot
fine as you want so when your oil is hot
fine as you want so when your oil is hot you want to drop in your chopped onions
you want to drop in your chopped onions
you want to drop in your chopped onions lettuce all that says link fabulous just
lettuce all that says link fabulous just
lettuce all that says link fabulous just for the finish of sword because that’s
for the finish of sword because that’s
for the finish of sword because that’s going to really really help the onions
going to really really help the onions
going to really really help the onions caramelize we’re going to put in about a
caramelize we’re going to put in about a
caramelize we’re going to put in about a stick of cinnamon and that’s going to
stick of cinnamon and that’s going to
stick of cinnamon and that’s going to really help bring out the sweetness of
really help bring out the sweetness of
really help bring out the sweetness of the onions as well
it’s been 10 minutes and look at the
it’s been 10 minutes and look at the gorgeous color on those onions I’m now
gorgeous color on those onions I’m now
gorgeous color on those onions I’m now going to put the fook pieces into the
going to put the fook pieces into the
going to put the fook pieces into the pan and we’re going to seal that fork on
pan and we’re going to seal that fork on
pan and we’re going to seal that fork on the high heat for about five minutes
the high heat for about five minutes
the high heat for about five minutes this book vindaloo gives you to the
this book vindaloo gives you to the
this book vindaloo gives you to the three generous portion it’s in five
three generous portion it’s in five
three generous portion it’s in five minutes and the pork is beautifully
minutes and the pork is beautifully
minutes and the pork is beautifully seared with vindaloo masala right in its
seared with vindaloo masala right in its
seared with vindaloo masala right in its all I’m going to do now is add a cup of
all I’m going to do now is add a cup of
all I’m going to do now is add a cup of hot water I’m going to lower the heat to
hot water I’m going to lower the heat to
hot water I’m going to lower the heat to a medium all you’ve got to do is cover
a medium all you’ve got to do is cover
a medium all you’ve got to do is cover it and leave it cooking for anywhere
it and leave it cooking for anywhere
it and leave it cooking for anywhere between 45 minutes and an hour now just
between 45 minutes and an hour now just
between 45 minutes and an hour now just don’t leave it and run off come back
don’t leave it and run off come back
don’t leave it and run off come back every 10 minutes give it a little stir
every 10 minutes give it a little stir
every 10 minutes give it a little stir make sure the spices don’t get stuck to
make sure the spices don’t get stuck to
make sure the spices don’t get stuck to the bottom and if you need to you can
the bottom and if you need to you can
the bottom and if you need to you can add another half a cup of water
add another half a cup of water
add another half a cup of water depending on how much gravy you like one
depending on how much gravy you like one
depending on how much gravy you like one cup is just about right
so it’s been an hour and the folk
so it’s been an hour and the folk vindaloo is now done look at those
vindaloo is now done look at those
vindaloo is now done look at those beautiful pieces of pork they’ve melted
beautiful pieces of pork they’ve melted
beautiful pieces of pork they’ve melted into the curry take it on all those
into the curry take it on all those
into the curry take it on all those amazing spices and look how the colors
amazing spices and look how the colors
amazing spices and look how the colors gone really deep and dark as well almost
gone really deep and dark as well almost
gone really deep and dark as well almost like a pork chutney give it a good stir
like a pork chutney give it a good stir
like a pork chutney give it a good stir and then pour it into a bowl of your
and then pour it into a bowl of your
and then pour it into a bowl of your choice ready for some hot freshly made
choice ready for some hot freshly made
choice ready for some hot freshly made pasta the rice
so there’s my easy and super authentic
so there’s my easy and super authentic book vindaloo all that’s left for me to
book vindaloo all that’s left for me to
book vindaloo all that’s left for me to do now is to give it a little taste
mmm so good that is almost like a poke
mmm so good that is almost like a poke chutney the book has gone so tender it
chutney the book has gone so tender it
chutney the book has gone so tender it barely needs chewing than that combined
barely needs chewing than that combined
barely needs chewing than that combined with a steaming hot rice and a little
with a steaming hot rice and a little
with a steaming hot rice and a little bit a dollop of yogurt is just sublime
bit a dollop of yogurt is just sublime
bit a dollop of yogurt is just sublime well I hope you enjoyed that don’t
well I hope you enjoyed that don’t
well I hope you enjoyed that don’t forget to check out the chicken korma I
forget to check out the chicken korma I
forget to check out the chicken korma I made when I was here last in the link
made when I was here last in the link
made when I was here last in the link right up there also hit subscribe and
right up there also hit subscribe and
right up there also hit subscribe and don’t forget to look at my other videos
don’t forget to look at my other videos
don’t forget to look at my other videos on YouTube and also my recipes on my
on YouTube and also my recipes on my
on YouTube and also my recipes on my website thank you
”
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