Hey Livo
There’s just that certain something about any BIR dish really. I’ve cooked curries that I’ve described as delicious and 9/10 but none have tasted like the dish you get at a British Indian restaurant. I don’t subscribe to the notion that there’s a secret ingredient and a vindaloo is most certainly not a madras with more chilli powder. My dad’s go-to is madras so I’ve had many and it’s a very different curry.
Maybe it’s just a nostalgia thing but any excuse to keep trying.

I had the traditional dish many times in India and it’s great, but it’s not BIR.  The Aloo meaning potato is a common misconception (I held that view for donkeys years) but apparently the name does come from Portuguese Vin D’Alho that I think is meat with wine and garlic.  The potato thing I’m pretty sure is a British invention.

The search continues…

Robbo

This video, making a madras from scratch shows his baked onions base.  I think the result of just pan cooking them in oil could be similar but it’s interesting.
https://youtu.be/j-7-iBRjJcg?si=HTEE2Ei7P_ZSF0WM
The finished dish looks very good to me, the colour, the texture, so I sought out his other stuff.

This is the vindaloo paste he makes in a HUGE batch.
https://youtu.be/E7wl9hbsH6Y?si=qzCyS7Fmgle-amOe

And the vindaloo he makes. A bit heavy on the spuds for me but in my never ending search to recreate BIR vindaloo, I have to give it a bash.

https://youtu.be/YLx_u3ZUL1s?si=lhHO0hQg--SNx-T0

Robbo

I made a beef curry the other day using the onion masala that works very well as a base. I’m due another batch of base but I watched a British guy called Rick do a vindaloo masala and his base is just baked onions that are blitzed. I think I’ll try that next as his dishes do look appetizing.
 I’ve been cooking dal recently since attemting Ethiopian cuisine. Misir Wot made using the spiced ghee Niter Kibbeh is absolutely delicious. Dead easy and a slight variation on Indian dal.
Spicy, warm, just wonderful and so simple to cook. Makes a great breakfast dish.
Keep cooking and posting folks.

Robbo

The Frankie recipe is in my Mumbai Modern book, so here goes:

Frankie Masala
4 tsp kashmiri chilli powder
2 tsp ground turmeric
2 tsp ground coriander
2 tsp ground cumin
2 tsp salt
1 tsp ground black pepper
2 tsp garam masala
1 tsp mango powder

Mix all the above to blend.

Frankie Patties
1 lb potatoes, peeled and chopped
1 carrot chopped
1/3 cup frozen peas
2 TBSP oil
3 cloves garlic - grated
2 inch ginger - grated
3 TBS Frankie Masala
2 TBSP tomato ketchup
1/4 cup chopped fresh coriander
1/2 tsp lemon juice

Cook the potatoes, carrot and peas in boiling water till done. About 20 mins or so.  Drain and allow to cool then mash.

Heat oil in frying pan.  Add the ginger and garlic, saute 30 secs or so.
Add Frankie Masala, salt to taste and ketchup.  Fry 1 minute.
Add the mashed veg to the pan and fry 5-6 mins.  It's a bit dry so keep it moving.
Add the lemon juice and fresh coriander.  Mix it all together then off the heat and allow to cool.

With a little oil on your hands, form into 4 equally sized long patties - about 5.5" x 2" rectangle. See my orig. pic

In the same pan, heat oil and fry the patties till nicely browned, about 3 mins each side.  (I brushed with a little ghee)

Topping of leek & red onion
1 leek, cut in half lengthwise and sliced thin
1/2 small red onion, thinly sliced
1/4 tsp salt

Heat 2 TBSP oil in small pan then add leek, onion and salt.  Saute about 8 mins, slightly browned.

Final Assembly
Add 1 TBSP butter to fry pan.  Add a roti or flour tortilla and cook 30 secs then flip.
Add a Frankie patty while the second side cooks.  Top with the leeks.
Garnish with coriander and fresh red onion.
Sprinkle a little Frankie masala then fold the sides of the roti / tortilla to seal and flip it over for final 20 secs.
Great with a dip into fresh coriander chutney and garlic pickle.
See my pic.

There are tons of recipes for this street food.  I'm going to try a breakfast version with egg soon.
And as previously mentioned, the patty reheated with a fried egg on top is wonderful.

Enjoy
Robbo

You had me at ‘fiery’….
I’ll be going down rabbit holes checking out those dishes. Looks like a very enjoyable, although massive undertaking T63. I look forward to pics.

I made the chicken ruby from the Dishoom book and it was far too sweet for me, but I loved their Sheekh kebab recipe. The addition of processed cheese slices to the lamb is a genius move.

Robbo