Vindaloo, vindaloo, vindaloo
My favourite food is curry. Very British of me I know. However, for the sake of my wallet and waist, I regularly make a curry at home – I’ve blogged my favourites here – thai green, madras, butter, malaysian. For pure ease (and taste) I find my slow cooker is great for curry making, as the meat infuses with the sauce in a way food cooked in pan just can’t.
However, it takes forever, and as takeaways seem to manage it so well in 10 minutes, for Food Friday this week I decided a fast curry a try. Plus Jamie Oliver’s roasted vegetable vindaloo with er gnarly chicken skewers (his name) took my fancy.
I met with mixed success. Now there other brilliant blogs out there that have gone down the route of cooking the books (no one does quite as well as Pip) and I am not jumping on the bandwagon, as the idea is done to death, but seriously, come on, I had to raise this…
Mine is obviously on the left.
Nothing like what Jamie makes, and no it’s not just my a) crappy presentation b) photography or c) cooking. How does the food stay so vibrant when you are roasting and boiling the sh’t out of califlower? Btw did you see the food photography section on the One Show the other night, so much for real chefs eh? Fake ice cream?!
Anyway, photographic failings aside it was a tasty curry, it is Jamie after all. BUT whilst the curry paste was an excellent marinade for the chicken; i’m not sure I’d make the vegetable curry again a) it wouldn’t thicken for love or cornflower, b) I used my blender, but it also didn’t blend and a) er the freshly ground tomatoes gave it a strange bitty texture that I didn’t much care for. I am also not a huge fan of cauliflower unless it’s smothered in cheese.
(..go smidge, the great food critic)
I do recommend making the curry paste though, so here you go.
Smidge’s sort of like a Vindaloo paste (via Jamie Oliver)
Grind up in a blender:
- Half a bulb of garlic, pealed
- 1tbsp – tumeric, garam masala, salt, cumin, fennel seeds
- 2 fresh red chillis, chopped
- a small red onion
- 3tbsp white wine vinegar
- 2tbsp Worcestershire sauce, olive oil
- a handful of raisins
- a handful of fresh coriander
- mix with natural yoghurt to finish
Marinate the chicken/pork/prawns for a couple of hours and grill. Serve with whatever you like, salad, indian onions, even bother to make the vegetable curry if you wish (The Daily Fail has a link here if you really want it)
Happy curry Friday!
Miss S x
P.s I fancy buying a compact SLR camera for food photography, as obviously I need to improve it if this is to carry on as a food (ish) blog. Any suggestions?