2medium onions,chopped
half medium carrot
top & bottom of g/pepper,use rest later in curry
1/4 tsp tumeric
1/4 tsp methi seeds
1/4 tsp ajowain seeds
4 cloves
4 cardamoms
1 bayleaf
1 tsp tom puree
small tin of toms,blended
1/4 cup of weak vegi stock
2 tsp chilli powder(up 2 u)
1/4 tsp g/masala
2 tsp curry powder(P.Chapman mix)or use your own
usual method to cook,boil onions,add toms ect.
i'll add chicken and chunky g/pepper,fresh coriander later

Hi Terry,

Is this recipe your own or is it from a restaurant\chef?

cK

based roughly on Andys sauce,did'nt have celery,radishes ect,just put it together this morning adding things like a couple of tsp of Patak vindaloo paste,thing i have picked up on this forum,sauce does not taste to bad,someone could improve on it.Used two onions just to make a batch for two curries,certainly won't go to waste,added chicken and g/peppers.
hope this helps C.K.
p.s sauce more of a dark orange,not quite as red as the photo shows

You put Pataks Vindaloo paste in your base Terry. Just wondered if this is common practice or something you experimented with.

just something i experiment with,only 2 tsp,noticed elsewhere on this forum the use of Pataks Kashmiri Masalla or the odd spoonful of tandoori masalla.
 
       Terry

So because you noticed that some people use the tandoori masala, and Kashmiri masala, you thought you would try Pataks vindaloo. Is this roughly the same?

Im getting more confused every day now.

They are all different in taste and flavour,but also they are all paste,most people in this forum always mention that something is missing in the final flavour,mine was the same,so just tried to boost the flavour with vindaloo paste,as mentioned in original post i made this sauce with the ingredients i had available at the time.

    hope this helps