Cracking colour that

Im hungry looking at that

Superb

Looking really nice that

Superb restaurant - Has many awards to it's name and was short listed to the last 5 out of 1100 north west curry houses this year, If you ever in the area you'll not be disappointed

http://viceroy-carlisle.com/

Viceroy Indian Cuisine

Rigg St,
Carlisle.
Cumbria.
CA2 5TN. 

Thats right up my street

Any chance you can post the recipie?

I can make the missus a normal masala and do mine nice and hot

Happy Days

Thats looks lovely

What a lovely colour the base sauce is

Can i ask for the Recipe mate?

Going to give that a go for sure

I like yourself have only made a few curry's infact 3 i think and it's very satisfying the end product

First off gents - Thanks for the Critism im not going to learn how to make better curry's without being told what im doing wrong.

The spices in the vindaloo spice are actually Tsp not Tbs so my mistake

Bobby

When im cooking the base i like to slow cook - i know thats not the desired way the BIR do it but i feel more at home doing that, Is this something i need to change using your method?

I will try the base's you reccomended

The portion is large im new to this game so it's a learning curve!

Again cheers for your help

Really appreciate the input

Thought id post this up, Cant take credit for the recipe ive adapted it from here but cant remember from whoom - The base sauce i think is from the 100 Best Balti's Sauces, This is only my 3rd curry so go easy, but rest assure Uncle Ben is banned from my Kitchen! :-)

Observations/Critism Welcome


The Vindaloo

The Base Sauce


Lamb/chicken
3 onions, chopped
2 tomatoes, chopped
1 TBSP salt
2 inch fresh ginger, peeled and grated
6 large garlic cloves, crushed
2 TBSP Paprika
1.5 tsp Ground Corianda
3/4 tsp Cumin
1/2 tsp salt
1/4 tsp chilli powder
1 TSP turmeric
2 inch cinnamon
1 black cardamoms, broken open
2 black peppercorn
1 TBSP fresh chopped coriander
1 TBSP veg ghee

The Spices



In The Pan



Chicken In



After 30 Mins before blending Chicken Out



Base Sauce Done, Note British Coriander




The Vindaloo

1/4 Tsp Salt
4 Tsp Chilli Powder
1" Fresh Ginger grated
3 Garlic Cloves
4 Tbls Chopped Tomatos
Tsp Fresh Corriander Chopped
1 Tbs Powder Cprriander
1 Tbs Cumin
2 Tbs Paprika
2 Tbs Tumeric
1 Tbs Hot Curry Powder

The Spices Ect



Pre Cooked Chicken And Tatties



All in the Pan



DONE



Happy Days

Tried this tonight and it was superb

Really Nice

Will post a picture in nect few days

Cheers for that

Fraid i bought the spice mix Davy, Still learning this game oldboy

Trying a lamb pasanda for the other half tmorrow just finished making the sauce

Onto the hot stuff for me tmorrow Vindaloo

Will try and get some pics

Cheers for reply's chaps