# Vindaloo **URL:** \ **Category:** Cafe Society\ **Created:** [March 25, 2011, 2:50am UTC](https://boards.straightdope.com/t/vindaloo/575920 "2011-03-25T02:50:59Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 26, 2011, 3:12pm UTC](https://boards.straightdope.com/t/vindaloo/575920/21 "2011-03-26T15:12:19Z")
> [@Lust4Life](#): > > Also when it goes over a certain hotness it becomes a Tindaloo,(Fals are a different kettle of fish), though I’ve read on these boards that this seems to be a Brit term only. Tindaloo, or phall? I was watching an episode of _Man vs. Food_ the other night, and the host was having a phall in New York. ---
**Author:** ![Larry\_Mudd](https://avatars.discourse-cdn.com/v4/letter/l/f14d63/32.png) [@Larry\_Mudd](https://boards.straightdope.com/u/Larry_Mudd)\ **Post date:** [March 26, 2011, 3:35pm UTC](https://boards.straightdope.com/t/vindaloo/575920/22 "2011-03-26T15:35:30Z")
> [@Lust4Life](#): > > There seems to be a difference in terminology between Brit and American curry lovers. > > Over here there is no such thing as a mild Vindaloo, if its mild it isn’t a Vin. Since I’m the only one who used the word “mild” in this thread, I feel compelled to point out that the context was “mildish end of the vindaloo scale.” (Kind of like “a nearby star.”) Heat for a kilo of beef was supplied by two teaspoons of cayenne, pepper 1/4 teaspoon of black pepper, 1/2 teaspoon of ground mustard seeds, and three thai dragon chilies, in addition to the usual savoury spices. This is holding back a bit, for sure - but certainly not “mild” in a general sense. If I weren’t hosting for people I hadn’t curried up before, I’d have used 5-6 chilies - but there’s something to be said for the quality of mercy. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 26, 2011, 3:42pm UTC](https://boards.straightdope.com/t/vindaloo/575920/23 "2011-03-26T15:42:17Z")
I need to figure out when I can try making my own vindaloo. I suspect roomie might not be able to handle it (she thinks the Cajun andouille I like is too hot to eat on its own, and it’s only the second-hottest sausage Uli makes), and it would be rude of me to just make it for myself. ---
**Author:** ![ralph124c](https://avatars.discourse-cdn.com/v4/letter/r/8797f3/32.png) [@ralph124c](https://boards.straightdope.com/u/ralph124c)\ **Post date:** [March 26, 2011, 3:43pm UTC](https://boards.straightdope.com/t/vindaloo/575920/24 "2011-03-26T15:43:35Z")
What is the point of wasting expensive protein (lobster, shrimp) in a dish like vindaloo? I’d say it would be a good dish for the cheapest cut of beef you can find-you cannot taste the meat anyway! ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 26, 2011, 3:45pm UTC](https://boards.straightdope.com/t/vindaloo/575920/25 "2011-03-26T15:45:21Z")
> [@ralph124c](#): > > you cannot taste the meat anyway! Of course you can! ---
**Author:** ![Novelty\_Bobble](https://avatars.discourse-cdn.com/v4/letter/n/a3d4f5/32.png) [@Novelty\_Bobble](https://boards.straightdope.com/u/Novelty_Bobble)\ **Post date:** [March 26, 2011, 3:49pm UTC](https://boards.straightdope.com/t/vindaloo/575920/26 "2011-03-26T15:49:50Z")
One excellent way of using a vindaloo paste is to use a teaspoon with a tablespoon of thick greek yoghurt. mix that up and marinade a couple of nice salmon steaks overnight. Then shallow fry (don’t wipe the marinade off) for 5 mins each side and serve with salad and basmati. ---
**Author:** ![Spiny\_Norman](https://avatars.discourse-cdn.com/v4/letter/s/9de0a6/32.png) [@Spiny\_Norman](https://boards.straightdope.com/u/Spiny_Norman)\ **Post date:** [March 26, 2011, 3:53pm UTC](https://boards.straightdope.com/t/vindaloo/575920/27 "2011-03-26T15:53:01Z")
I believe Pratchett insists that in the Discworld universe, “Vindaloo” is Klatchian for “mouth-scalding gristle for macho foreign idiots”… ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 26, 2011, 3:55pm UTC](https://boards.straightdope.com/t/vindaloo/575920/28 "2011-03-26T15:55:12Z")
> [@Novelty\_Bobble](#): > > One excellent way of using a vindaloo paste is to use a teaspoon with a tablespoon of thick greek yoghurt. mix that up and marinade a couple of nice salmon steaks overnight. To hijack a bit: Mix some chipotle chilis with sour cream and sliced fresh mushrooms. Add sliced red- and green bell peppers if you like. Put a salmon fillet skin-side-down on a sheet of foil and cover it with the mixture. Seal the foil and cook in the oven for half an hour or so. ---
**Author:** ![Novelty\_Bobble](https://avatars.discourse-cdn.com/v4/letter/n/a3d4f5/32.png) [@Novelty\_Bobble](https://boards.straightdope.com/u/Novelty_Bobble)\ **Post date:** [March 26, 2011, 4:05pm UTC](https://boards.straightdope.com/t/vindaloo/575920/29 "2011-03-26T16:05:47Z")
> [@Johnny\_L.A](#): > > To hijack a bit: Mix some chipotle chilis with sour cream and sliced fresh mushrooms. Add sliced red- and green bell peppers if you like. Put a salmon fillet skin-side-down on a sheet of foil and cover it with the mixture. Seal the foil and cook in the oven for half an hour or so. Sounds like a winner to me. Oily fish has a natural affinity with heat and any sort of yoghurt/sour cream. The OP mentioned “kippers vindaloo” in a half-joking way but fresh herrings would be a great choice for a dish like this (or my vindaloo marinade) and of course smoked fish is used in the classic British breakfast dish [Kedgeree.](http://en.wikipedia.org/wiki/Kedgeree) ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 26, 2011, 4:07pm UTC](https://boards.straightdope.com/t/vindaloo/575920/30 "2011-03-26T16:07:11Z")
‘Kippers vindaloo’ was a _Red Dwarf_ reference. 😉 ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 26, 2011, 4:39pm UTC](https://boards.straightdope.com/t/vindaloo/575920/31 "2011-03-26T16:39:54Z")
> [@Novelty\_Bobble](#): > > Sounds like a winner to me. Have it with refried beans, Spanish rice, and a selection of vegetables/squash. Some sliced avocado on the side would not be out of place. ---
**Author:** ![Dewey\_Finn](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dewey_finn/32/4222_2.png) [@Dewey\_Finn](https://boards.straightdope.com/u/Dewey_Finn)\ **Post date:** [March 26, 2011, 5:20pm UTC](https://boards.straightdope.com/t/vindaloo/575920/32 "2011-03-26T17:20:17Z")
> [@Roland\_Orzabal](#): > > Also, hells yeah, make it hot. I quit getting into spicy-food pissing contests after using one of those “additive-only, not a sauce” jobs as one might use ketchup (I’ve heard it said that capsaicin can’t actually cause chemical burns, but I’d like to know the medical term for what happened to my mouth after that stunt)…but Indian food still isn’t done right unless it _hurts_, dammit. Nonsense. Indian food is certainly spicy, but not necessarily hot. A lot of authentic dishes aren’t hot. (A biryani, for instance.) ---
**Author:** ![Rhythmdvl](https://avatars.discourse-cdn.com/v4/letter/r/85f322/32.png) [@Rhythmdvl](https://boards.straightdope.com/u/Rhythmdvl)\ **Post date:** [March 26, 2011, 5:26pm UTC](https://boards.straightdope.com/t/vindaloo/575920/33 "2011-03-26T17:26:35Z")
> [@Johnny\_L.A](#): > > ‘Kippers vindaloo’ was a _Red Dwarf_ reference. 😉 Got it and smiled (and know better than to feed my t-rex vindaloo). …which is why, though we’ve never had it before, we had to get some from Penseys. Now there is a small jar of vindaloo spice in the cupboard, and we’re looking for something to cook. Best starter vindaloo? Lamb? Chicken? If I follow Lister’s advice, I’m pretty sure it can go on anything. But do I want to follow Lister’s advice? ---
**Author:** ![Larry\_Mudd](https://avatars.discourse-cdn.com/v4/letter/l/f14d63/32.png) [@Larry\_Mudd](https://boards.straightdope.com/u/Larry_Mudd)\ **Post date:** [March 26, 2011, 11:24pm UTC](https://boards.straightdope.com/t/vindaloo/575920/34 "2011-03-26T23:24:16Z")
> [@Rhythmdvl](#): > > Best starter vindaloo? Lamb? Chicken? If I follow Lister’s advice, I’m pretty sure it can go on anything. But do I want to follow Lister’s advice? “Lamb” is the correct answer, in my opinion. (So long as you aren’t Arnold Rimmer and wind up with the something which might be mistaken for paneer vindaloo and requires a stomach pump as an _apéritif_.) ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [March 27, 2011, 12:07am UTC](https://boards.straightdope.com/t/vindaloo/575920/35 "2011-03-27T00:07:17Z")
You could go chicken, but I agree with LM - lamb is really the way to go here, the chicken won’t carry any flavor over the boldness of the vindaloo. IMHO mutton would be even better than lamb. ---
**Author:** ![Ceejaytee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ceejaytee/32/2956_2.png) [@Ceejaytee](https://boards.straightdope.com/u/Ceejaytee)\ **Post date:** [March 27, 2011, 1:59am UTC](https://boards.straightdope.com/t/vindaloo/575920/36 "2011-03-27T01:59:42Z")
I’ve made pork vindaloo, from Madhur Jaffrey’s book. It’s fantastic. I haven’t made it lately because our kids like spicy, but not that spicy. Now I’m thinking it’s time to make it again–they can eat chicken nuggets. ---
**Author:** ![gaffa](https://avatars.discourse-cdn.com/v4/letter/g/e68b1a/32.png) [@gaffa](https://boards.straightdope.com/u/gaffa)\ **Post date:** [March 27, 2011, 2:50am UTC](https://boards.straightdope.com/t/vindaloo/575920/37 "2011-03-27T02:50:05Z")
I have to confess, I love the “wimpy” vindaloo you find on excellent Indian buffets. It is such a flavorful mixture of spices before the hot spices are added, that it seems a shame that it is relegated to the world of stunt foods exclusive to those who are into the endorphin rush from pain. Give me mild anything vindaloo over any curry, masala or korma. ---
**Author:** ![carnut](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnut/32/3531_2.png) [@carnut](https://boards.straightdope.com/u/carnut)\ **Post date:** [March 27, 2011, 4:06am UTC](https://boards.straightdope.com/t/vindaloo/575920/38 "2011-03-27T04:06:51Z")
Goat vindaloo. Mmmm. ---
**Author:** ![gaffa](https://avatars.discourse-cdn.com/v4/letter/g/e68b1a/32.png) [@gaffa](https://boards.straightdope.com/u/gaffa)\ **Post date:** [March 27, 2011, 5:02am UTC](https://boards.straightdope.com/t/vindaloo/575920/39 "2011-03-27T05:02:58Z")
> [@carnut](#): > > Goat vindaloo. Mmmm. Absolutely! I have no idea why most Americans seem to have a problem with goat, one of the most tasty meats available. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 27, 2011, 5:16am UTC](https://boards.straightdope.com/t/vindaloo/575920/40 "2011-03-27T05:16:54Z")
> [@gaffa](#): > > Absolutely! I have no idea why most Americans seem to have a problem with goat, one of the most tasty meats available. It’s not readily available here because it’s not popular because it’s not readily available. . [Previous page](https://boards.straightdope.com/t/vindaloo/575920.md?page=1) [Next page](https://boards.straightdope.com/t/vindaloo/575920.md?page=3)