 Cuisine - East Indian
Ghee is clarified butter; that is, butter with the milk solids and moisture removed. It imparts a unique flavor to curries and has a higher smoking point than many vegetable oils, such as olive. When cooled, ghee will keep for about a year without turning rancid. Although some sources say it does not need to be refrigerated, just to be safe we recommend refrigeration. There are a surprising number of ways to make ghee, including boiling the butter in water, but I believe this recipe is the easiest. Some people add a curry leaf or bay leaf when cooking for added flavor. Note: never use salted butter for ghee.
This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
Created by Goan chef Francisco Marques, this is La Porte’s take on the classic, hot curry that is called “vindaloo,” a name that is derived from the Portuguese dish Carne de Vinha d' Alhos, a combination of meat (usually lamb) with wine and garlic. Of course, Indian curry spices have transformed the original recipe. I’ve eaten many, many variations on vindaloo, but this one is my favorite. Serve with any rice dish. Note: This recipe requires advance preparation. This recipe and others can be found in the following article:
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