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

(Ignore the error - the comment will still be added - I just haven’t got round to fixing the problem yet)

Posted by jag at September 01, 2004 11:33 PM

Ahhh, Jambalaya!! What a feast. Thanks for sharing Jag. I love that stuff.

Posted by: Konstantin on September 4, 2004 01:44 PM

A pleasure Konstantin - hope you get to try it out sometime!

Posted by: Jag on September 4, 2004 02:08 PM

Heh what about your super hot version of Vindaloo?
C’mon give it a go and give me the recipe . Please.

Posted by: Fritz on September 6, 2004 01:45 AM

Ok Ok Fritz - will do Vindaloo as my next recipe posting - just for you! :-)

Posted by: Jag on September 6, 2004 09:18 PM

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? :)

Posted by: Chris on September 8, 2004 12:11 AM

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?

Posted by: Jag on September 8, 2004 08:25 AM

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.

Posted by: Chris on September 8, 2004 10:12 PM

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.

Posted by: Jag on September 9, 2004 11:02 AM

Yes a sour tammarind edge to it and not “stuipidly hot” as Chris says.

Posted by: Fritz on September 10, 2004 05:47 PM

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.

Posted by: Jag on September 10, 2004 08:55 PM
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