A Brit in North Carolina missing his BIR vindaloo

[Robbo141]

Hey all
As a Brit living in the US, it

[mickyp]

Hi and welcome Robbo, there is no Holy Grail, most of it in my humble opinion is all down to technique, cooking out the spices without burning, keeping up the heat as you cook, ie make sure the base gravy is hot when you add it, cook until the oil seperates, all that stuff will bring you to where you need to be.
Take poppadoms, it was years before i read in Kris Dillons book to place them in a warm oven for 30 mins or longer before serving to allow them to dry out, all the glossy books just said "fry and serve"....."really"

There is a plethora of learning here, enjoy 

[bhamcurry]

howdy Robbo! Scot in Alabama here. I have posted a recipe for a Goan style pork vindaloo, which is utterly delicious. It's not nearly as spicy as a BIR vindaloo, but you can always just dump a load more Indian chili powder into it

https://curry-recipes.co.uk/curry/index.php?topic=15194.msg133980#msg133980

[Peripatetic Phil]

It will, I am sure, be delicious, but it won't be a BIR vindaloo which is what Robbo appears to be seeking.  But what is an expatriate Briton doing writing "a couple times" ?  To where, Sir, has your mandatory "of" disappeared ?  D@mned Americanisms !

[livo]

Phil, when referring to things done more than once, but not excessively, down 'ere we say we've done it "acouplatimes".   ;D

[bhamcurry]

I usedtacould do that, but not any more, y'all  ;D

[Bob-A-Job]

Hey all

...tried the vindaloo a couple times and, while it was good and tasty, it just wasn