Hello, I am Sharmi and I am excited to share my recipes with you.
I love cooking Indian recipes and I live cooking with local ingredient too. I want to share true Indian cooking with you all. I hope you enjoy these cooking videos.
I am already using vinegar as an ingredient in this recipe foe the Tanginess. And I want to soak the chillies to get it soft and get a smooth paste. So just put them together. You can also soak the chillies in water, but still need to use the vinegar. 🙂👍❤️❤️
Vindaloo should not have potatoes. It's not aloo, it comes from a portugese word derived from the portugese worf vinha d alhos meaning meat in wine and garlic.🙂❤️❤️
It will be hard to replicate the flavor you get from roasting and grinding as the whole seeds are not just garam masala. You can use garam masala + mustard seeds, fenugreek seeds, cumin powder, and coriander powder. But definitely give it a try 🙂 👍❤️❤️
It would be awesome if you could share where you purchase these dried chilis. For us American viewers, they might not be as readily available. I’m sure we could find them on Amazon, but is there a recommended brand? Thanks :)
I usually buy these from Indian stores. Sometimes they are a hit or miss. They are not branded, but you can make out if they are good quality usually the bright colour and the skin. Amazon is the same. I don't know if any particular brand stands out in the whole dried chilli market. But I will give it a try and will let you know if I can find a good brand.👍🙂❤️❤️
You will get the flavour too 🙂. In my older vindaloo video, lots of people thought I used color and many didn't get the color, so just clarifying that. Good food should have visual appeal too. 👍❤️❤️
Authentic. Where did you get your recipe. It’s not the spices used in Vindaloo or whatever you call it. It’s not authentic. It’s a meat curry recipe used by most Indian restaurants. All wrong.
Sharmi, that vindaloo looked absolutely amazing and you explained the process beautifully. It’s been a while since I’ve made a vindaloo but it’s our next curry for sure 😊
@@SharMissCookingFantastic you can only really get that amazing red from dried chilies rehydrated, and a bit of tomato puree. One of the best, if not the best Vindaloo recipe i have made, feels very Desi. Big love and thank you for such an amazing Curry.
Ha!! Oh man, when I was a teenager in the 90s I used to laugh at RD until my sides hurt. Beef vindaloo is my favourite breakfast. Was that seed planted by Lister? I definitely don't agree with his opinion of pot noodle. Take care, mate.
I've found it all comes down to the Kashmiri chiles. When I first followed your pork vindaloo recipe, I used the remaining Kashmiri chiles I had out of a bag. It tasted great but was a disappointing brown (except for the oil, which was nicely red) With a new bag of chiles. I picked out the longest, reddest, waxy (not brittlle) ones and the color was much better. I also find that a fine grind of toasted, deseeded chiles helps. I rarely soak them to rehydrate them but that is something to try. I do add cloves (1/4 teaspoon, whole, per pound of meat) but have so far left out coriander, cardamom, and fenugreek. I plan to try slowly adding them. I've been told they are not traditional in Goa (nor tomatoes in vindaloo) but no Goan has actually advised me one way or another. I'd be happy to be educated.
Yes, there are varieties of this even in Goa or outside of goa. I like the slight bitterness and aroma of fenugreek seeds and mustard seeds, but you can definitely make it your own. 🙂👍❤️❤️
Yeah, It's really the kashmiri chili powder giving that colour. You're not going to get it from other pepper powders you can use if you don't like the spiciness. Great recipe and video as always!
channel Shar##Miss##Cooking has what looks like a perfect vindaloo recipe if you wanted to do another Indian cooked at home. I'd add a few chunks of potatoes, lemon juice and chopped coriander on top. No base gravy needed for this recipe (Which is in description).
I attended an Indian cookery school part-time over 20 years ago, and feel I have a good understanding of curries and side dishes, HOWEVER, I learned so much from this video that I will definatley be trying it, and am subscribing as a "thank you". I'm an English guy living in Southern France, so spices are hard to find, as the French do not generally do spicy food !
Being french myself in the Paris area, I agree that spices are not a central part of the french cuisine. But on my side, when I recently got to cooking, believe it or not, I started with biryani and tikka massala chicken! For the spices you can find a lot of them in some big enough stores, otherwise you can order online on "Terre exotique" (for instance) for the tricky spices to find.
I've made your pork vindaloo recipe for my family several times. They are big fans of it. I'll make chicken vindaloo using this recipe in a couple of days!
Yum! I get worried about overmarination, but the goat recipes I've done haven't softened the meat overmuch. Next time I do lamb chops (and can afford them), it'll definitely be in this style!
Hi, what type of biscuits did you use for the base? Every cheesecake recipe I see says to use graham crackers but I've never seen those in NZ! Also, this may sound like a silly question but I don't have a freezer so to set the mixture in between could I put it in the fridge for a couple hours instead of in the freezer for an hour? Thanks!
Any crunchy biscuits that is not overly sweet will do. I got mine from pak & save. Can't remember the brand. You can set the mixture in the fridge too. 2 to 3 hours should be good. I used the freezer just because it's faster. All the best 👍❤️❤️
So, I have adapted this recipe, and seek comment and criticism. Per pound of meat (I rather like chicken thighs): 1/2 tsp whole cumin 1/2 tsp whole black mustard 1/2 tsp whole black pepper 1/2 tsp salt 1/2 tsp jaggery 1" cinnamon 1/4 tsp whole cloves 1/4 tsp turmeric powder 6-8 cloves garlic 1/2 inch ginger 1 red onion 5 Kashmiri chiles 3 hot chilis (Arbol or similar) 1/4 cup reconstituted tamarind liquid (from a thumb-sized piece of tamarind paste) Prepare as per recipe, except: Onions are caramelized on sufficient rendered chicken fat, instead of a neutral oil (why waste the chicken fat)? I've gotten great praise for this but wonder how sacrilegious the use of chicken fat is.
Your recipe is perfectly fine. Fat from Chicken skin is fine, better then oil. Maybe I will just add more sugar (1 tsp) and cardamom. But that's a person preference. 👍❤️❤️
@SharMissCooking Thanks! As for more sugar, I caramelize the onions so they impart sweetness as well as the jaggery. I will try adding a bit of cardamom. After that I might include a bit of coriander but I find curries with too much coriander or Kashmiri chile not to my liking so I would go easy. Thanks again.
Cooked this dish twice in the last couple of week’s , next time I’m going to add some lamb to it . Reminds my wife of one of the her late mother’s Dal dish . I’m slowly going through all your recipes 😁🇦🇺
Cooked this dish twice in the last couple of week’s , next time I’m going to add some lamb to it . Reminds my wife of one of the her late mother’s Dal dish . I’m slowly going through all your recipes 😁🇦🇺
I cooked this recipe as is for a family function and everyone loved it including the kids. The adults have requested for a 'hotter' version the next time I cook it. So easy and quick.
I cook my rice in a very similar way to this, but I shall try your recipe Sharmi, on my next cook as I’ve never used ghee or cranberries in rice and it sounds inspiring 😊
