hi guys
when i had my vindaloo demo at rajver he added the garlic till it floated (sizzled) chilli,mixed spices , dippped the spoon in the salt so it just covered the area that had been touch by the oil so a chefs pinch ie four fingers grouped together, then the tom puree. hope this confuses the hell out of you all ;D
regards
gary
ps that was for 1 portion so probabaly 200-250ml of finished sauce