PastryWiz Recipies & more PastryWiz Recipes: Home - Cake Decorating - Recipe Categories - Recipe Magazines  
 

 

Recipe Category:
Almonds
Apple
Bagels
Banana
Beef
Beverages
Blueberry
Bread
Cake
Casserole
Cheesecake
Chocolate
Christmas
Cookies
Copycat
Easter
Halloween
Ice-cream
Lemon
Lowfat
Muffin
Pasta
Peach
Pets
Pies
Pineapple
Pudding
Pumpkin
Seafood
Strawberry
Sugar-free
Valentine
Venison
Wedding
MORE ...







Measurements

How to use Vindaloo

There are two basic approaches to using a vindaloo paste. Here are simple directions for a fish curry using it:
FISH CURRY.
In a frying pan large enough to hold the fish in a single layer, melt 1-1/2 tablespoon clarified (or regular) butter. Saute 1 medium onion, chopped, until softened then add 1 pound halibut or other fish in pieces less than 1 inch thick. Cook, turning once, until fish is seared on both sides. Combine 1 tablespoon (or to taste) vindaloo paste with water or fish stock and add to pan, cover slightly and cook until fish is just done. Remove fish and cook sauce down until thickened slightly. Serve with Indian bread or rice.

This same method applies to chicken or meat. If using quick cooking shellfish like shrimp, cook them only briefly in the liquid then remove and finish sauce so they don't get overcooked.

For a more intense flavor, here's a different approach: Cut up a 4-1/2 pound duckling into serving pieces. Mix 2 tablespoons vindaloo paste with 2 tablespoons vegetable oil to make a spreadable paste. Spread the mixture on the skin sides of the duck pieces and let marinate in the refrigerator for about 2 hours. Scrape off most of marinade and reserve. Brown duck pieces in 1 tablespoon each of butter and oil, then remove from pan. Spoon off all but 1 tablespoon fat and in it saute 1 medium onion, chopped, until softened. Add 1 clove of garlic, minced. Return duck pieces to pan and pour on reserved paste combined with 1-1/2 cups duck or brown chicken stock. Bring to a simmer and cook 30-45 minutes or until duck is thoroughly tender. (An older ducking will take even longer). Remove duck pieces and keep warm, then turn up the heat and cook sauce down to thicken somewhat. Serve duck with sauce and soft Indian bread, pappadums or rice.

The key to using the paste is that you must have a liquid to mix it with. If you want a creamier sauce, use some coconut milk instead of water or stock.
The most important thing is to play with the spiciness. Try a tablespoon in a dish first, then see if you like a little more next time...or a little less if you get carried away. Hope this is helpful.
Norma Wrenn


Print recipe, search recipes, browse recipes, or see today's recipe

PastryWiz - Cooking Magazine - Cake Decorating - Jobs

Send mail to PastryWiz with comments about this web site.
Recipe Disclaimer - Measurements Help - Sugar Substitution Chart

Dessert Professional