Well this past weekend I tried to do a proper BIR curry and failed spectacularly.

First all, the base. I used CT's Three Hour Base as I don't have a pressure cooker https://curry-recipes.co.uk/curry/index.php/topic,5635.0.html.

Here's were it started off wrong. I didn't use nearly enough oil. After cooking and sieving and reducing further the base never split. What I was left with was a very thick, and very sweet base with an almost roux-like quality. This was on Friday.

Sunday, I then proceeded to try and make a chicken vindaloo with the base. I had no problem tempering my spices, cooking the chicken and then adding my base, but remember there wasn't enough oil in the base, so again the sauce would not split. The result was a rather bland and flavourless vindaloo that didn't have that certain BIR quality.

To make matters worse the missus and I went for curry Saturday night and we ate the leftovers with my attempted vindaloo. Night and day.

I'm not discouraged to try again. I know the faults were my own and not the recipe's. I just wanted to share my rather dismal start to really understanding BIR curries.

Your base should not be that thick. You can always add water to get the desired consistency like the video shows.


What vindaloo recipe did you use?

It was basically CA's Chicken vindaloo https://curry-recipes.co.uk/curry/index.php/topic,3953.0.html, but I omitted the sugar because the base was so sweet.

Lister,

I use CT's base and it's a very good base if you follow the recipe to the letter. If your vindaloo was bland the maybe you over cooked the spices, they only needs frying for about a minute. I've found that if you over cook spices then you lost flavour and if you burn them they are bitter. What I do is to mix the spices with the tomato dilute which lessen the chance of burning them. If you end up with a base that's too thick you can add more water before you sieve it. you can also start your curry with more oil that stated in the recipe, if it's too oily when finished you can remove some with a spoon before serving.

London.

Good tip about the overcooking the spices and the oil.

I realise that I didn't use nearly enough oil at either stage of the curry, but it's hard to break the habit of not using much oil/fat.

Lister

Its easier to cook a curry using too much oil.I typically use about 2 chefs spoons per portion

If everything starts sticking in the pan at spice frying stage, just add some more oil!

You can always spoon off the excess before serving

Regards

Mick

Thanks for the advice mick.

When I look at the curry I had made next to the takeaway, mine looked dry and unappetizing. It did taste better the next day. Especially since all the takeaway curry was gone.

Lister, you should have seem my first attempt at a BIR curry  .  I am not even going to begin to describe it  We all have the occasional disaster much to our annoyance so don't be too down hearted.  You're already learning from it which is paramount  and will lay firm foundations for regular future success 
The base will never give up its oil if you use too little and if you don't add enough water to thin it to the desired consistency.  Your attempt may have one or both of these problems. BUT your base was sweet so you have achieved what many fail to do early in the journey -  cooking the onions correctly, so give yourself a pat on the back.  Sugar added to a dish that is not  a sweet dish, CTM, korma etc or a sweet and sour type dish (pathia) or a dish full of chilli powder should be a no no.  Any sweetness should IMHO be available from the base unless you are after adding another layer of flavour and not simply looking to add sweetness to the curry ie, adding mango chutney or using jaggery, both adding much more than simply sweetness.
As for the blandness or lack of depth of flavour I would put this down to you not being able to reduce and caremalise your base becasue it was too thick in the first place.  I do not agree that

Quote
maybe you over cooked the spices, they only needs frying for about a minute.

I could easily be wrong and I look to the more experienced cooks on here to share their experiences on this matter.  IMO you either undercook the spices, cook them correctly or burn them.  However, I have asked myself the question, can you overcook the curry  to the point where the flavours stop improving and start  to degrade   Maybe this a separate topic which we can all contribute to 

Thanks CH. Both for the words of encouragement and the advice in general. I've started down this journey to learn BIR curries and have every intention of getting it right.

This board is a wonder of information.

Cheers.

As I had some of my base in the refrigerator I decided to rescue it.

I thinned it out and put it on to simmer and then added a garlic tarka with plenty of oil which I added to the base. I then simmered it for about half and hour and let it cool.

In the end there was some lovely spiced oil floating on top.

I then used the base and made a quick fish curry (madras-like) and aloo gobi following many of the methods I've learned reading this board and watching youtube videos.

I must say, while not there yet, the results were much, much better than my last effort and even my wife agreed it was my best aloo gobi yet.

I can't wait to make a new base and try more BIR at home.