Topic: Restaurant gravy and vindaloo

[DARTHPHALL]

I finally got around to making this the other night.
I used my own base as it is very similar.
Turned out a very Good Curry with plenty of flavor, thanks CK for the pm link.
I rate this recipe, most certainly deserves top 10, if you haven't tried it yet i wholeheartedly recommend it, it will turn out a full flavored Curry, very savory, tasty & wont disappoint you.

All the best & bloody full of scrumptious Curry (Cheers CK ).
.....DARTHPHALL.....

[CurryCanuck]

Hi Darth ,
Which recipe are you referring to ... I am at a loss ( not for the first time - might well be pre - Alzheimer's or cheap beer ! )...hope its the beer ! 

CC

[Chilli Prawn]

Never cheap beer in Canada surely?!  But I never really cared for it as it was a little to dry for me.  But hell, any port in a storm!

Happy Drinking
C P

[DARTHPHALL]

Hi CC, The recipe is at the beginning of this thread (sorry with all the rebelion & all the old dark lord gets a bit vague).
I used my own base as they're so similar & I've got loads left.
I basically followed the second stage on this thread for the vindalloo & it turned out a good BIR style Curry.
Ghee i Hope this clarifies it for ya matey ( Ghee geddit lol  ;D ;D ;D).
Sorry thats silly...Again  ;D
DARTH........

[Brummie]

Excellent base and Vindaloo, im really impressed with it. Thanks CurryKing.

The only addition i have made to this recipe is adding 1/2 tablespoon of distilled clear vinega as i prefer not only hot vindaloos but sour ones too. Some restaurants use vinega and lemon juice. All according to taste though eh.

O and i add the vinega just after adding the tomato puree to the frying ginger/garlic paste for a fast incorporation.

[Curry King]

Glad you liked it, as you say tweak it until you get it as close to your prefered BIR version as possible.   My prefered vindaloo is hot, tomatoey with plenty of salt, mmmm 

cK

[stevebarnes]

I am new to this and tried this basic gravy fro a starting point. Slaved over the weekend to make it( I am NOT a cook) and tried it with my family last night. and it was excellent. I then took some small leftovers into work. I am a an expat Brit in S FL working with 3 other Brits. They all gave it the seal of approval and wanted more.

Thanks for the great site
Steve

[Curry King]

Hi Steve,

Thanks for the feedback, I still use this basic recipe now and it never let's me down.

Cheers
cK

[leodido]

Hi, I'm new to the curry thing, well I do a prawn curry but it is really basic.
I'd like to use your base but I wanted to know how much base that produces? Do I have to make the base and then save a part and put to the freezer?

Hope you can help

[Curry King]

Hi leodido,

It will make a batch of sauce so use what you need for your curry then freeze the rest in curry size portions.

cK