Every week, I will review an Asian inspired premix and follow the cooking instructions. Which is ...hard.
This week, its Passage to India's Vindaloo simmer sauce.
It warns HOT. I like spicy but I have my limits. Hmmm...scratches head.
I decided to use pork. Its a solid meat so it won't start to disintegrate too quicky in this sauce.
I broke the rule by adding some diluted coconut cream as the sauce was getting too thick. I could have used plain water but the smell as it was simmering was telling me its chilli hot...I was hoping I could tone down the 'hot' so I can taste the spices.
You will need to cook/simmer it till the oil rises to the top. This is basic for all curry type cooking. Its the test that tells you the sauce is cooked and ready to serve.
So, the verdict?
Chilli hot: 9/10, too hot for me actually but my welsh other half thinks it could be spicier.
Spice mix: 7/10, despite the 'hotness', the spices was still tasty. Sometimes, all you can taste are just two spices.. chillies and curry, this still has a good blend.
Overall sauce: 7/10. It was a little too starchy I think. The sauce would keep together in a flat bread really well. I served it on basmati rice with stir fried long beans. But I think I will serve this next with naan and yogurt raita!
So yes. Definitely will buy again but served with bread me thinks!
2 comments:
great pictures! good read. i'll join the kitchen club if im nearby. heheheh
Good to see your review of the kind of product real people are likely to be interested in using/buying.
I'd like to point out a couple of things however, just to balance your review.
Before I do though, I should say that I unreservedly love this particular product and in my opinion, the makers have got the recipe absolutely spot on.
Now to what I was going to say about your review comments.
Firstly, if you are going to claim to be a "foodie", then know that curry is not A spice, but rather a combination of different spices that varies from region to region.
Second, a vindaloo is supposed to be hot, i.e. to have a strong chilli taste, which the Passage to India version is. It is most definitely not something you would put in front of a child _ unless they happened to be Indian.
Finally, If you want to moderate the heat of a curry such as a vindaloo, serve the curry with much more rice than curry rather than interfering with the balance of the sauce.
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