Topic: Lamb Vindaloo vs Chicken Madras

[Peripatetic Phil]

See that's the exact opposite of what I would have guessed. In my experience the madras is always more tomato based and so usually redder. The vindaloo would be less tomatoey or no tomato at all. There's no point comparing any more as the regional differences seem too great now.

But do you not think that the additional (red) chilli in the vindaloo might compensate colour-wise for the lack of tomato ?
** Phil.

[Garp]

What you say, SS, is what I have tried to say in the past. There is no point trying to create the perfect Madras, Vindaloo, Dopiaza...blah blah blah, because they're all different.

They differ from region to region, from town to town, and from street to street in the same town. We can only try to make dishes that we like and are used to.

There is no BIR, as such, just variations on a theme

[LouP]

Neither was very tomatoey and I suspect (like you Phil) the red colour was from extra chilli powder.
I am in Stoke-on-trent btw (region wise)

The curries I make myself, my Dad says are like the old school ones he had years ago

[Peripatetic Phil]

The curries I make myself, my Dad says are like the old school ones he had years ago

Loup, you /urgently/ need to set up in business : "Real old-school curries, deep-frozen and sent by express courier to your door.  Distance no obstacle".

I volunteer to be your first customer.

** Phil.

[LouP]

I will look into the distribution costs at once 

[LouP]

I forgot to add that Chewywould have loved the ambience last night. We had The Bee gees, Dione Warwick and all that crowd keeping us "In the mood"