Second-year SAIT Culinary Arts student Vikas Prithvinath's recipe for Prawn Vindaloo comes together with relative ease. Typically a red curry coloured by Kashmiri chilies, for this version arbol chilies are used as they’re easier to find in Alberta. “To adjust this to the North American palate there’s a bit more yogurt and cream to balance out the flavours,” he adds. And the prawns will cook quicker than traditional lamb or pork. Vikas adds that Indian cooking is pretty forgiving, but the most crucial thing about making curry is to ensure you cook your onions almost to the point of burning to give it a rich, deep flavour.
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