Topic: Just Joined - Vindaloo Lover

[martinmw767]

I have just joined the group and there seams to be a lot of info here.

I have been cooking curries now for a couple of years but never have come close to the restaurant style curry.

I have bought books such as "50 Great Curries of India" by Camellia Panjabi &
?The Curry Secret: Indian Restaurant Cookery?  by Kris Dhillon. I'd thought that
Kris Dhillon's book would produce that something special at least. What I cooked was good but still not the curry taste that I was after. I was a bit disappointed after that.

I have never been to the UK so I have never tasted BIR. The curry taste that I am after is simular to the Patak's taste of vindaloo (from the bottle). The beef vindaloo that is sold in some curry shops around Brisbane, Australia, I would say, have similar taste to Patak. They are pretty good in my opinion.

So I have just finished reading Bruce Edwards articles which is posted on this blog site. I have not cooked his recipes yet, but looks like his second article is the way to go. He states in his second article that one of the essential spices to add to curry sauce is Ajowan. Does this make a difference? Is it possible to produce a Patak vindaloo taste?

Looking forwarded to hearing from you.

Michael

[JerryM]

big welcome from us all.

the KD base is not a bad starter but as u point out recipes are a let down.

there is a fantastic amount of info on the site - a bit daunting to start with - you will get their. remember everyone?s here to help.

i think the Bruce info to be spot on and a very good and essential grounding

the ajowan is interesting. i have only been able to find ajwain (similar to english thyme). i've only used it in the ifindforu base and it certainly does make it quite special (certainly quite different to many of the base).

[Curry King]

Hi Martin,

Welocme to cr0, I agree that Bruce Edwards is the way to go, let us know how you get on