PS: I'm assuming everyone elses restaurants are similar to the ones I've been to, as I've been to quite a few.

The Vindaloo is slightly sweet, very hot, with an oily pureed appearance.

Once again, thanks in advance for your help!

Hi all!

I've been a huge fan of hot curry for years, and have also been making it at home for many years, but can never get it EXACTLY like the restaurants. Seeing as most restaurants' Vindaloo and Phall taste pretty much the same, surely there is a kind of universal guide to making them taste that way?

I have tried so many different recipes, and consider myself a good cook, but although the results have been good, they have never been the same as restaurant curry!

I'm stumped as to why none of the recipes I've found elsewhere remotely resemble those of restaurants!

Can anyone give me an entire recipe for restaurant style Vindaloo or Phall and mushroom rice?

It'd be so appreciated, as I spend a fortune in restaurants, but enjoy cooking my own! Many thanks in advance. 

A fellow curry lover here, just found your site, looks great!