We had been at the night markets and not had dinner but then about 10pm I got a curry craving. I had freshly made paste in the fridge and some nice rump steak so I did a beef, onion and tomato vindaloo. It was smoking hot as I added two heaped teaspoons of extra hot cayenne powder to my already potent paste. By ten thirty I had cured my craving and raised my metabolism a few thousand points. It was cryingly hot and delicious.
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.
Lamb is probably the red meat we eat the least of. I think its a combination of crazy prices for the better cuts and also the quality we see here, although I haven’t bought from the butchers for a long time just the supermarket dross ( damn you convenience). Because the quality of the lesser cuts is often average, if I do buy it I usually make a curry with it. This one was made with the left over paste from a previous Vindaloo. It had all the good Vindaloo flavours but being less quantity of paste it was not so searingly hot as my usual Vindaloo. Right at the end of cooking I threw in a couple of tablespoons of plain yoghurt (I use Greek because its just the best for it) Ok I probably really put about a half a cup in. Stir it threw until it just starts to split then serve. Add some poppadums and a raita, this is cucumber and apple with yoghurt and sprinkle with a little turmeric and garam masala for a bit of an Indian feel.
I did it again! This curry was just too hot for Paula. Although she liked the flavour and tried hard, she was only able to eat about 1/3rd of her serving before her lips and tongue went numb. It was pretty hot but probably only about a 7 on my one to ten scale of curries I make. It was Indian style and based on a Vindaloo paste. Knowing it was a fiery paste I dumbed- it-down by serving it with creamy mash and steamed brocolini. I also made a cucumber and apple raita to cool things a little more.
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.