It only takes one rogue ingredient to ruin a curry, had this with some ktc lemon juice, made my curries taste like a sweet and sour.

Are you using fresh garlic and ginger or is it a jarred one?

.

So VE can provide some more information (quantities, addition times etc) so we can give your version of vindaloo a try

Im making another batch this week, I will document the process and ingredients exactly as I go along and post them on here if anyone wants to try it.
I think it would be very hard to go wrong with this recipe as its quite basic and gives excellent results, it really does have that underlying magical curry flavour that ive found so hard to get from other recipes, I think its the simplicity of both dishes working well with each other that makes it work, and not a load of spices fighting with each other

Its a shame Madpower has been put off trying to make a curry by this Takeaway, I could easily have been put off by my previous unsuccessful attempts at making a curry and the stories of secret recipes and generations of cooking to perfect the perfect BIR curry..
Pah utter boll**ks!

OK Haldi, just for you!!!

Probably not as exciting as you were hoping, however...

I have found that how you cook the curry is just as important as what goes into it.

My journey trying to replicate a BIR Vindaloo has been a challenging one to say the least.

My mistakes have been plentiful, but what I found is that simplicity is the key,

Having the best pan or spoon or super hot gas hob is not needed in my eyes as I have neithenone of those

So whats the secret? my ebook which is available ( just kidding! )

I have tried alot of the recipes on here with all their ingredients and again Ive just ended up with overspiced dishes in my eyes.

I understand that every persons tastes are different, for me a Vindaloo should taste quite natural, not too rich and lots of well blended undertones that all come together to make it a taste sensation.

So what do I do... my ebook is available for.... ( is it funnier the second time around?)

Ok well quite simply I took everything back to is simplest form.

Kris Dillons Base Gravy

This is so simple and I really didnt think it was going to work, all I did was throw a green pepper into the ingredients, however for me this worked out to be the perfect base.. it gives a very natural base, full of the underlying garlic and ginger flavours  for you to add the ingredients to later when cooking the main dish.
,
Vindaloo

Again really simple, I will be experimenting adding other spices to this dish, now I know I have a good base gravy that works and a good vindaloo to build on.

Oil
Salt and Pepper
Chilli Powder
Cumin
Corriander Powder
Garram massala
Tomato Paste
Base Gravy
Chopped fresh Corriander

Simple as that.

I use a ceramic pan and cook on an electric camping stove as im renovating my kitchen at the moment so nothing special there.

It looked and smelled and tasted just like the real thing.

My biggest mistakes, having the base gravy too thick, I now use it like milk consistancy

Overspicing the main dishes trying to get that BIR Flavour, biggest mistake ever, less is really more on this one.

Hope that may help some people as ive got alot from this site and just wanted to give a bit back