I use Pride sunflower oil (most of my local takeaways use sunflower oil now)which is cholesterol free.

  Terry

I agree with CA,Lorrydoo,i have never had the oil rise in the base sauce,but it will separate when you make an individual curry,most BIR recipes you start with more oil anyway and a lot less base sauce.

hope this helps   Terry

as a rough guide the water should be roughly half inch above the rice,try cooking your rice by absorption,cook your rice the way you are,once the water boils,after 1 or 2 minutes,cover the pan with bacofoil and replace the lid to get a tight seal,switch of the gas and leave, check again after 20 minutes,if not cooked just replace lid until you are happy with the end result.fork over rice and it should be nice and fluffy.

hope this helps  Terry

CK
used Andy's base,cut down the ingredients by 75%,to much base sauce 4 me,no freezer space,only item missing was the radish,the Vindaloo was then cooked to the letter.


MB
same as base,cut down by 66%,put rest in freezer,paste does make a difference,no comparison with Pataks,only used the other week because the curry i made was a bit bland.

If Andy reads this later i'm sure to get 100 lines,for reducing the curry base.

hope this helps          Terry

They are all different in taste and flavour,but also they are all paste,most people in this forum always mention that something is missing in the final flavour,mine was the same,so just tried to boost the flavour with vindaloo paste,as mentioned in original post i made this sauce with the ingredients i had available at the time.

    hope this helps