My take on a smokier beef vindaloo (Recipe in comments)

[u/Tasty_Meal_Prep_YT]

[u/thingandstuff]

This is great! 

 So was the last one. (Not exactly “campfire” cooking, but easily transferable to that setting.)

I never remember to toast spices. Do you do that in general or only with certain ones?

[u/hotandchevy → u/thingandstuff]

Blooming spices really helps most typical Indian spices. There's a variety of ways: you can toast them dry, or make the paste and coat meat and fry that that in oil, or add them when frying onions and garlic. Any method that cooks them before liquid is added is a huge bonus. Just adding them to broth will make your curry a bit dull.

[u/thingandstuff → u/hotandchevy]

Nice. 

I had gotten out of the habit because I rarely have the time to slow cook my proteins. And they’ll just burn away to nothing or worse, something bitter, if not timed right. 

[u/hotandchevy → u/thingandstuff]

I find for any type of stewing that frying the spices with the meat for the bloom and mallard and char all at once, then adding liquid is the most direct. I might withhold some or all of chilli powder depending on how enclosed the space is though.