Hi Spicey,

    I recall back in the mid seventies, the smokey aroma combined with the spice was to die for, once smelt and tasted always addicted. Originally it wasn't about the heat,  it was the flavour. I think now the restaurants in general have compensated the flavour with heat, hence i'm eating Vindaloo strength. Do you grow your own and dry them before you grind them? Your chilli quantities sound about right for me, i agree the combination of powder and fresh adds anonther dimension of flavour. Last week i cooked chicken bhoona using 976 bar's recipe,very nice intense flavour, unfortunately used Razors base with Bruce Edwards Pre-cooked chicken which both contain salt, which was a little overpowering. It wasn't a complete disaster. Just cooked 2kg chicken using Bruce Edwards for both Spice mix and pre-cooked chicken, the result is much less salty. have yet to use the chicken in a dish, which will be the real acid test.

I've realised that a day in the kitchen some what spoils your taste buds, so i'm trying to cook the bulk in advance,so your idea of putting some in the fridge for the next day is most important.

    i'll keep you posted on results.

   Rgds John.

HI, does anyone have a good recipe for saag bhaji (dry style). Ive tried Salvador Dhali's recipe, was geat consistency but to my taste quite bland. Look forward to any suggestions.
   
    Rgds John.