Thank you both.

I thought as much (that the local was doing it wrong) but wanted to make sure on here. I won't give up on vindaloo per se then,  I'll just give up on vindaloo until I can venture to a more renowned restaurant in a city (rural life = limited options!).

Last question then (or should I make a new topic?) are there any good vindaloo recipes on here? My main point in ordering a BIR vindaloo was so that I could experience the BIR taste so I knew what I was aiming for in my kitchen attempts!! Any recommendations of good recipes that others have been able to compare that are provided on here would be greatly appreciated!

Tommy.

Our slight variation:
2 tbs plain Greek yogurt
4 tbs semi skimmed milk
2 tsp lemon
2 tsp sugar
1 tsp mint sauce
1 tsp sharwoods mango chutney (sieve out the chunks so you just have the sticky sauce, or blend it)
Yellow food colouring (liquid drops)

Combine everything.  Once mixed thoroughly adjust to taste: extra yogurt for thickness, extra milk for runniness or extra mango sauce for sweetness.

We did the above on some sizzling vegetables and it was a 100% BIR match. 

We made a small amount using the spices mentioned in mustapharuby's post, but it turned the texture slightly powdery.  However, without the spices this sauce is the business.  We also added yellow food colouring drops to give it that distinctive yellow colour (which came naturally using the spices - but again gave a powdery texture).

Thank you to nige52 & mustapharuby.

Hey everyone.

I've been slowly working my way through the recipes on this site for a while now, this is such a wealth of knowledge that I wish there was a site like it for every cuisine!

Here's where I'm currently stuck with recreating the restaurant experience at home: when making a naan (e.g. a peshwari naan) how on earth do you get that delicious mix in the centre?! 

I have tried:
- searching these forums, youtube and the internet in general.
- rolling the naan thin and then folding in half...it always ends up too thick.  I prefer a thin naan.
- making a ball with a well in the middle, adding the mix and then closing the well and rolling into a naan shape...the mix always bursts through the dough though 

Is my dough wrong for the mix to burst through?  (I'm using CA's recipe for the dough).

I'm really pulling my hair out with this one.  I know thin peshwari naans exist, I had one (at a restaurant!) just last week.  It was like the curry god was taunting me by showing me what I cannot do! Haha.

Any help, links or even pictures appreciated.

Tom.

Hi CA,

I just wanted to say i followed your recipe 99% (i used a Rajah tandoori spice mix and a Rajah Curry Mix (mild) instead of making yours - the ingredients are virtually the same in both and I figured BIR's will probably take this shortcut too) and the hurry was bloody amazing. 10/10.

For anyone else reading this recipe and contemplating it, give it a go!  I am in my mid 20's* and as far as  I am concerned this is an authentic BIR recipe - I would not be able to tell the difference if i had this and my local curry house's dish sat in front of me, genuinely!  This is restaurant quality (in fact better than some!). 

*I mention my age because i realise that older curry aficionado's keep mentioning the 'BIR's of old'...which i cannot comment on.   But for the current BIR taste of CTM this is the real deal.

Going to take some photos next time!

Thanks again CA - OK - I'll stop kissing your *** now

Tom.

Quote from: coffeetime on February 21, 2012, 07:24 PM

WOW! That's a reply better than I ever hoped for.

And just to ask, is that a BIR style recipe? 
Also, G&G paste = Ginger and Garlic?  (I'm picking up the shorthand but still a newbie so want to double check).
Finally, I just add 2 tbs of mango pulp and your pasanda recipe becomes pasanda nawabi? When should I add it?

Thank you...sincerely!

Yes, BIR Restaurant Recipe
Ginger and Garlic paste 50/50 oil, water, salt.
Yes Paul, White Poppy Seeds, BIR kitchens call it Khus Khus.

Make sure you heat the Cream/Yogurt through properly, before you add the
curry base or the yogurt will split, then add the Kesar Mango Pulp and stir through.

Maybe a bit complicated if your just starting out, but you might try just making it as a sauce
a few times, which is what I used to do when cooking a new recipe.

Hope this helps, cheers Chewy

Hi Chewy,

Don't suppose you could link me to which base sauce you use could you?  I was debating CA's simple base (http://www.curry-recipes.co.uk/curry/index.php?topic=7645.msg66407#msg66407)...

Also, don't suppose you're from the Tewkesbury area are you?  I used to know a guy called chewy