i have been trying recipes to authenticate chicken vindaloo from my local takeaway just using the pastes and sauces in jars and found that they are no where near, ive tried from a couple of internet recipes but again not even close. but thank god ive stumbled upon you guys. like me you really like your currys.
my fave indian takeaway is eshnas nutrition down here in worthing and they mix potatoes in with their vindaloos.
i was reading your thread on undercover curry so i have just this minute ordered it from amazon and i'm feeling that this will be the answer to my prayers.
i didnt realise how much difference a decent base sauce would make.
will let you know how i get on when i recieve my book and cook my first bic.
cheers guys