CP can you repost the updated UCB recipe please as the quantity of ingredients are not clear (for the size of pot).
Also, I assume the whole spices are removed at some point before blending ? When ?
One final thing on the tomato base. You use half a pint of ghee and only 4 chef spoons of tomato puree. This sounds like too much ghee - can you double check please. And do you think we could use oil instead ? (slighly better for you)
thanks.
Yes I am going to rewite the whole thing in light of Mark's recent additions. How about if I take the following approach as a complete process.
Making the base and I will add some photo's of the base product and measuring spoons etc.
Then make the Tomato base doing the same as above, (and yes it does have loads of oil, and yes you can just use the oil)
Make a Vindaloo (to keep the heat junkies happy

) from start to finish using the same approach as above again.
Hopefully you will then be able to get a better idea of the process from start to finish; and also the measurements.
This approach and your feedback would also help me and Mark with composing the video. Let me have your comments and I will get to work on it. By the way, this issue on ladles and spoons; Mark has given me the correct ladle size for his curries now, so that should clear some issues up.
I am a bit bizzy at the moment making up batches of different curries for the biz (as well as DIY jobs in the house!!!) So I shall try and get round to this next week.
May I say my huge thanks for the support from many of you. Its good to be back. Hopefully we can now all chill out and get on with the mission (beam me up Scotty I have the dilythium crystals)
Trust in the trip and chill out

, and of course Happy Cooking! ;D
CP