How does Beef Vindaloo sound for lunch? – Hector asked Ricky, The Man from Bradford.
That’ll be awright.
And so the ingredients were assembled, it had to Beef, leftover from a massive joint cooked a bit since. In case there wasn’t enough for three, a Steak was marinaded in some Rose Wine, also leftover. This would provide the – Vin. Potatoes would be boiled to provide the – Aloo. Shallots are decidedly fussier then Onions, again I had a bag of these which needed using. Some may think that Hector is clearing the cupboard prior to an other Trip.
It is June 1st, on this day last year, Dr. Stan and Hector flew to San Francisco where Curry was enjoyed. All of the Curry consumed over the seventeen days in California, Oregon and Washington was dutifully Blogged, sadly, Hector has still not got around to completing the Bier-Traveller equivalent. Two Blogs is one too many to manage. Today sees the launch of advertising on Curry-Heute.com. Who knows, it may go some way towards covering expenses, but only if people actually click on the side bar adverts. But then, people will have left this website, all very mysterious.
Back to the Shallots. Fine chopping would have taken ages and so I used a machine which achieved little. The Blender turned the Shallots and Ginger to a white pulp which is a major departure from Hector’s – Punjabi-style – norm. The Tomatoes were also blitzed, and so the Blended Masala began to take shape.
To guarantee the – South Indian Flavours – which a Vindaloo demands, Dried Red Chillies were added along with two dessert spoons of the Chettinad Garam Masala which was ground back in January. Smoked Paprika, which had proved difficult to source in quantity, was added at this stage also, then the most important ingredient of all – Salt!
To remove any Sweetness, Tamarind, a quartered Lime, and a block of frozen Methi were added next, Hector going back to his roots. In order to see – Onion – in the Masala, a roughly cut Shallot was stirred. in. The uncooked Steak was added, the cooked Beef and the Potatoes went in after a further twenty minutes.
The appearance was exactly as hoped for. Not knowing when Marg would make her appearance, yes, she has to work every Saturday morning, Water was added. This was boiled off over the next half hour. Time to cook the Parathas, which had been prepared last week (then frozen). Hector was confident enough to serve – The Public – a Paratha.
Beef Vindaloo
The Masala was decidedly Thick, Rich and very Tangy, a bit too much Tamarind? The required Smoky Flavour was there but was not overpowering. Marg thought the cubes of the pre-cooked Beef were a bit chewy initially, then too large. When she halved the cubes, she was much happier. Ricky commented on the Vinegar Flavour. I had not added the Wine, so the Steak must have soaked in more than I thought possible. Rose Wine may there be more pungent than Red Wine Vinegar. Marg did not complain about the Spice Level, Ricky pointed out that it was – not silly. The Seasoning was there, but such was the Richness of Flavour from the Masala, it was never going to be an issue.
Ricky ate an entire Paratha then mopped up the remnants. Once again, the Layering and Flakiness had been achieved. By adding less Butter whilst cooking, they were not as greasy as served previously. Hector has sussed Parathas, Naan next.
Ricky described the Beef Vindaloo as – delicious. Marg paid the biggest compliment by wiping her karahi clean.
Success.