I cooked a chicken vindaloo last night, nepalese style, lots of whole dried red chilli with a couple of fresh reds, big garlic and ginger with star anise, red wine, hot and heavy, a saag aloo and mushroom pilau rice. There's some left so those chillis can work a little extra magic.
During this lock down we have tried to cook lots of new things, drifted into some real mexican, regional indian, it's all so similar with some subtle changes, most of it starts onions, garlic, chilli.
I like the modern style indian restaurants that cook flavoursome fragrant dishes with a backgound heat.
Thank you @Robarano rano for this thread / today I did the lamb pasanda with the leftover lamb and some of the ‘sauce’ I made when you first launched this thread - delicious - also made sourdough naan & fried brown rice nothing left !
Tonight I made a Thai green curry for the couple next door. He is vegan so I used Tofu as the meat/fish alternative.
I’ve just dragged some venison out of the freezer - going to try a dilpasand which normally uses mutton will report back tomorrow unless anyone’s got a tried recipe ?
Top timing. As I have a load of Ginger in that needs using, I've looked at a ginger curry recipe from Misty Ricardo today. I'm going to make this one tonight. Chicken Tikka Adrak.
Late to the game here, but did my first Al's kitchen chicken chasni yesterday - well tasty, no more takeaway for me Cheers for the link
