I WOULD LIKE TO TAKE THIS OPPORTUNITY TO THANK THE ADMIN & ALL THE ACTIVE MEMBERS OF THIS FORUM (YES EVEN THE ONE OR TWO WHO IVE CLASHED WITH !!). ;D ;D ;D ;D ;D ;D
THANKS TO THIS SITE & THE PEOPLE MY CURRY COOKING EXPERIENCE HAS GONE FROM STRENGTH TO STRENGTH & BECOME VERY ENJOYABLE AS MY SUCCESS RATE HAS INCREASED TO THE POINT OF NOT HAVING ANYMORE DISASTER CURRIES. ( "WHAT SHALL I DO WITH THIS BASE ? CANT THROW IT AWAY", YOU KNOW WHAT I MEAN  ;D ;D ;D ;D).
I BELIEVE THAT WE ALL WILL GET THERE & BE ABLE TO CONSISTENTLY DO SO.
     
ALL THE BEST DARTHPHALL  ;D ;D ;D ;D ;D ;D ;D ;D ;D

Cant agree more, the collaboration on this site has meant I can now produce BIR dishes 100%, thanks all

Just think if all the 200+ members found out one fact next time they popped into their local and posted it on here.....it would be awesome!!

Big thanks o everyone for making the forum work.

Stew

So why don't we set up a thread with a huge list of questions, we`v probably got 90% of it right if not more.You`d think it was just a spice missing from our ingredients we may find it if we all ask.
here`s one i asked a year ago " is it true you put Lemon juice in a Vindalloo ?" The reply was "NO LEMON JUICE " he obviously thought is was sacrilege to put it in a Vindalloo.

100% sure
  Cumin seeds visible,(half a Teaspoon worth). ;D
Black mustard seeds visible.(half a Teaspoon worth) ;D.
1 Spring onion chopped into 10 mm lengths. ;D
Coriander chopped (about 1 Teaspoon visible). ;D
Cream pieces visible as though they have used some of the water they cooked the Chicken in,does the stock some of you make do the same ??
Have found Star Anise & Bay leaves in Take-away portion from time to time(very rare so i suppose its in the large pot & if you get 1 it`s the luck of the draw but indicates they are in there !!). ;D
Anyone else got any comments on visible ingredients then put it down & by process of elimination i believe we will reveal a large percentage of the equation 

Quote from: DARTHPHALL on May 24, 2005, 10:19 AM
Black mustard seeds visible.(half a Teaspoon worth) ;D.

Or were they poppy seeds?? ?

Quote from: DARTHPHALL on May 24, 2005, 10:19 AM
100% sure
Cream pieces visible as though they have used some of the water they cooked the Chicken in,does the stock some of you make do the same ??

I'm not sure, but I thought these little pieces of white were ground almond.
I was shown the curry gravy at Bengal Cuisine which contained that

Seem too soft for ground Almond & ive taken them out & tasted them against the minute chicken pieces.I made a curry for work & it had the correct level of sweetness & taste with a hint of the smell underlying it, have a hunch its because it put fresh Tomatoes in it with a pinch of Brown Sugar.

I definitely think chicken is in the base, but there are loads of the bits I mean.
In a teaspoon, you could count, maybe, ten
Are the ones you are talking about so common?

Yes there are loads in the Vindallo/Tindallo.