Ahhhhhhhhhh… I needed that. A nice HOT Vindaloo. I got given some fresh birdseye chilli’s by a guy at work so I told him I would make him some curry paste. Of course I had to make extra so I could test run it. I did a beef curry with beans and it was 15 minute hot…thats how long after you finish eating that your tongue and lips stop tingling. The vindaloo is a semi dry curry, if you had lots of sauce you would never be able to eat it the heat would probably over come you. Its a pretty simple dish but with layers of flavour dwelling in the heat haze, well worth the challenge of eating it. I did a fresh cucumber, apple and tomato raita to cool things down a bit.
all the good things
marinating the beef in curry paste and vinegar
the secret sauce
cooking off the paste
a jar of spicy goodness
cucumber, apple and tomato raita
Hot day deserves a hot dish. Despite protestations that it was too hot I would rate this Chicken Bean and Tofu curry at about a medium on my heat scale. It only had two red chillis and the usual garlic, ginger, coriander seed, cumin, garam masala, cinnamon, turmeric and Keens curry powder. I guess the ole girls getting soft.
Just another Thai style curry. I guess its a red curry or perhaps a jungle curry depending on what you are used to. The red colour comes entirely from the chilli in the dish so beware! It is coconut milk base so that takes some heat out but it is intended to be a hot dish. You can adjust the heat to suit your tastes but remember the chilli is meant to be the star here, I use 3 red chilli’s chopped seeds and all and if the heats not there I go to my favourite, birdseye chilli to bring it up to scratch. Oh, The meat is beef.
Despite looking a bit average this curry was fantastic. It’s a Burmese Beef and Banana curry and I’m not quite sure how I did it but it was almost as fiery as my Vindaloo. Paula was able to eat a few mouth fulls until she capitulated and had toast instead. I ate all you see here and picked the best bits of the leftovers out of the pan, the whole time hoping someone would stop me before I caught fire. I think the secret to getting through the hot ones is the raita, this had a cucumber and apple one and it really did take the edge off.
I love a curry, nearly any curry, even the fiery Indian Vindaloo. I love Vindaloo I make my own paste from scratch and its a doozy, even some hardened curry savvy Poms I used to work with got caught in that unique vindaloo catch 22. Your brain says give me more but your tongue screams for relief. The poms bring me to my point, sort of. Birmingham and Bristol and certain other English cities are reknowned for their curries and I think Birmingham’s supposed to be the home to the hottest and best. You might think India but apparently the English ones contain the best of the traditional with local tweaks. There is a huge Indian and Pakistani population in England so not too surprising I guess. Anyway…back to New Zealand. Curried Sausages would have to be the NZ national curry. We all seem to do it, and I see Kiwis all over the place have taken it with them. What amazes me is I reckon I can tell Curried Sausages that have been cooked by a Kiwi, theres something we do that makes them all have a particular underlying taste, no matter how hot or mild. Maybe its the Keens. I would have to say that this is my favourite thing to do with some sausages. What better meal on a cold winters day with a lazy easterly throwing sleet at your windows.