September 01, 2004
Cooking this dish is as much fun as saying it!
I haven’t posted something on food for while - but I couldn’t resist sharing this recipe. It uses prawns and sausage - so the vegetarians amongst you may not be too interested in this - but if you do wish to try something like it - and you have the inclination to read through the recipe - you could always substitute the fish and meat for something else - e.g. tofu, paneer - or veggie sausage etc.
Click here to learn how to cook spicy jambalaya.
Spicy Prawn (Shrimp) Jambalaya
WARNING: COMMENTS ARE WORKING - BUT YOU MAY GET AN ERROR 500 PAGE
Posted by jag at September 01, 2004 11:33 PM
(Ignore the error - the comment will still be added - I just haven’t got round to fixing the problem yet)
Ahhh, Jambalaya!! What a feast. Thanks for sharing Jag. I love that stuff.
A pleasure Konstantin - hope you get to try it out sometime!
Heh what about your super hot version of Vindaloo?
C’mon give it a go and give me the recipe . Please.
Ok Ok Fritz - will do Vindaloo as my next recipe posting - just for you! :-)
Nice, fusion cooking :) I’m not such a big fan of prawns, mind, but I reckon that would work okay with chicken too - and I’ve always got plenty of chorizo lying around for making paella, so maybe I’ll give it a go some time…
Are we going to get a real vindaloo recipe, or the restaurantised version? :)
Thx for the feedback Chris. Yes - it would be perfect with chicken too.
Re the vindaloo - I’m not sure yet - to be honest I’m not absolutely certain what real vindaloo is - I’ve never had it before - but I have seen it in Marks & Spencer ready-cook meal section - and I think it is chicken with potato - so tell me if this is the “real” one - or the “restaurantised” one?
The restaurantised version tends to just be meat with the hottest sauce they can possibly manage to concoct; a real vindaloo should be hot and taste of something :) My understanding is that is should be slightly sour as well as hot (although not stupidly hot - slightly hotter than a madras seems to be a good guide) - many of the recipes I’ve seen feature tamarind pulp and/or white wine vinegar, and a different range of spices to “standard” curries - cardamom, methi and mustard seeds feature fairly heavily, along with the more usual cumin, turmeric, cloves and cinnamon. I believe it’s a Goan dish originally, which accounts for the slightly different flavours used.
OK - yes I’m with you now - I do recall that a vindaloo has a sour-edge to it - almost certainly due to tamarind. This is a very common ingredient in Indian “starter” type snacks. I wouldn;t be surprised if the heat of this dish is influenced by the Goan style. I’ll definitely give this a go - thx Chris.
Yes a sour tammarind edge to it and not “stuipidly hot” as Chris says.
Fritz/Chris: I made it! And it turned out really tasty too. Fiery hot as well (but not stupidly hot). Will post the recipe up here soon.