Quote from: skintfleetwood on August 20, 2012, 10:21 PM
Hi all
Would like to know what your thoughts are
on using "pataks condensed curry sauce"as a base gravy,
have you tried it?
is this cheating?
if so why?
look forward to your thoughts.
thanks.

Never got the Patak's 'thing'...ever. Hat's off to the Patak's family who's made more money from these products than most can dream about, but...
If I wanted my sauce to taste like Johnson's furniture polish blended with Sarson's vinegar I'd save some money and do it the easy way.
Only my opinion, but that's what most jar/processed curry sauces taste of to me

Hi CA,
Do you use the green or brown variety of cardomons for this mix?
Thanks,
Mistersauce.

Hi CA - MisterSauce here,

I have to say that your Chicken Vindaloo picture sums up for me what this site is all about.
It reminds me of the good old days (the 70's), when we could knock on a restaurant door at 2am (worse for wear) and be served up with that glorious image of an impossibly hot-looking, oily vindie that hit the spot like nothing else!

Must admit, being a fairly new member, I've only discovered your posts recently, so haven't tried your base or main dishes as yet.

Rest assured, I will be doing so very soon, your vindaloo especially (jalfrezi looks great too) - although I'm tempted to increase the amount of chilli powder to a nice rounded tablespoon! I'm even tempted to use your vindie image as my screensaver (with your permission of course?)!

Splended images CA !

Just joined the forum...
For years I've been attempting to recreate the taste that first hooked me in the restaurants around Leicester during the 1970's. Now living in Warwickshire, and looking to perfect my sauce base, and hoping members can share & help?! Thanks.