Tonight is “Indian Night” for the Saunders Crew so I made up some fresh pastes. On the left is my Vindaloo (Lisa’s Favorite) and the right is my Rogan Josh. I will be making the Rogan Josh for the first time so I off course did some research into what it should be like. Apparently the name is derived from “Oil” and “Heat” but I know that cannot be the only stipulation for the dish. Rogan Josh’s red colour comes from a mix of paprika, smoked paprika and roasted red pepper and also includedes cloves and cumin in the paste. The dish was introduced by the Muslims in Kashmir and it makes use of a very Muslim ingredient, lamb. Unfortunately here in NB lamb is expensive and not popular enough to have steaks of lamb at the local supermarket, so I opted for beef. Vindaloo derives from the Portuguese dish “Carne de Vinha d’ Alhos”, a dish of meat, usually lamb, with wine and garlic (in the 15th and 16th centuries Portugal established a colonial and commercial empire that included India). The name Vindaloo derives from “Wine Vinegar” and “Garlic”. My paste was predominantly coriander, turmeric, fennel and chiles. I will be making it with pork, the traditional Goan way.
Our Neighbors will be making a butter chicken, rice and some sort of beverage. Our good friend will be bringing naan and dessert.
Also Wikipedia has a pretty good table of Indian Dishes by Region
