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Author Topic: AT WHAT POINT ARE WE NOW ?  (read 11,208 times)

AI Summary
The discussion centers around members sharing their most successful take-away clone recipes for base and vindaloo curries, with a focus on achieving restaurant-quality flavors. Participants provide links to their preferred recipes and methods, with some expressing frustration over the omission of key ingredients in others' interpretations of authentic dishes. The conversation also includes some off-topic banter and disagreements, but ultimately, there is a general agreement on the importance of sticking to traditional elements in curry preparation.

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Offline DARTHPHALL

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AT WHAT POINT ARE WE NOW ?
« on: April 20, 2005, 09:11 PM »
The forum has got a bit long winded & confusing so in this thread i would like all of you to answer this question , with links if need be .
 
  What is the most successful take-away clone recipe you are using at present for the base & vindaloo.
  Please only include one recipe & method.
  The reason is simple there are now loads of base mixes & Vindaloo recipes ,all very similar, but we need to clear up what we are doing at this   
   present moment.
  Hopefully we can then collate all the recipe information & come closer to our main objective, although we do seem to be coming up with the
  same conclusions.
  I hope to be going to the take-away this Friday/Saturday. etc.. etc.. 
   
         All the best DARTHPHALL.(Curries from the darkside ).
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Offline pete

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Re: AT WHAT POINT ARE WE NOW ?
« Reply #1 on: April 20, 2005, 10:36 PM »
I have recently got as close as I ever have been to making a curry of restaurant standard.
However the "nicest" flavour of the curry still alludes me.
My curries are excellent but I want that extra something in them.
The curry I want to make perfect is veg vindaloo

I use the base I was given by a chef which is posted at:-

https://curry-recipes.co.uk/curry/index.php?topic=3.0

I add the chicken jelly even though it's disgusting to make, posted at:-

https://curry-recipes.co.uk/curry/index.php?topic=203.0

and precook my veg in fried garlic ginger puree with a few spices, salt and water

I believe if the base is right then vindaloo should be merely a case of adding a little chilli and garlic
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Offline Curry King

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Re: AT WHAT POINT ARE WE NOW ?
« Reply #2 on: April 21, 2005, 08:08 AM »
Well im pleased that ive got mine just about right, I use my gravy and vindaloo recipe from here:

https://curry-recipes.co.uk/curry/index.php?topic=179.0

Its the closest ive ever come to duplicating it at home.

I made a madras last night, same as the vindaloo but slightly less chili and a spoon of lemon juice and it was fantastic.

Im sure if you can't get the "taste" in some shape or form from this base your doing something wrong!
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Offline Mark J

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Re: AT WHAT POINT ARE WE NOW ?
« Reply #3 on: April 21, 2005, 01:11 PM »
I would say Petes gravy as above, but Bruce Edwards from curry house cookery is not bad either (havnt tried too many others to be honest)

My Dhansak is the closest I have got so far and to me its perfect and has the taste https://curry-recipes.co.uk/curry/index.php?topic=229.0, secret is make it early and leave it!
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Offline thomashenry

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Re: AT WHAT POINT ARE WE NOW ?
« Reply #4 on: April 26, 2005, 09:40 AM »
Vindaloo:

https://curry-recipes.co.uk/curry/index.php?topic=250.0

I think any light base would do here. Key thigns for me are the tom ketchup, sugar, and shake of lemon juice.
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Offline CurryCanuck

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Re: AT WHAT POINT ARE WE NOW ?
« Reply #5 on: April 27, 2005, 03:15 AM »
QUESTION - Why do people take an authentic recipe , omit key taste ingredients ,then consider it to be the same dish i.e. vindaloo ? It's like putting a Ford engine into a Mini and still calling it a Mini !
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Offline thomashenry

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Re: AT WHAT POINT ARE WE NOW ?
« Reply #6 on: April 27, 2005, 09:25 AM »
Quote from: CurryCanuck on April 27, 2005, 03:15 AM
QUESTION - Why do people take an authentic recipe , omit key taste ingredients ,then consider it to be the same dish i.e. vindaloo ? It's like putting a Ford engine into a Mini and still calling it a Mini !

This is beyond the remit of this forum! We are trying to recreate BIR style Vindaloo, not postualte on why it is so named!
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Offline CurryCanuck

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Re: AT WHAT POINT ARE WE NOW ?
« Reply #7 on: April 28, 2005, 01:37 AM »
I think thomashenry needs either to " chill a little " or get a life ! Don't take all the commentary to heart sunshine :)
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Offline DARTHPHALL

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Re: AT WHAT POINT ARE WE NOW ?
« Reply #8 on: April 28, 2005, 07:49 AM »
Dear CurryCanuk.
                     Perhaps you need a large gentleman named DARTHPHALL to visit you & explain the error of your ways using the subtle medium of a hammer ;D ;D.This forum is very self explanatory & if you do not share our combined interest in the fine art of curry cloning may i suggest you join an alternative forum, perhaps one that has a front page.
"This forum is strictly for those who don't have the mental capacity to outwit a used teabag & completely miss the point to an concept that is more complex than boiling water". ;D :D ;D
   I hazard a guess that you come from an area in or near the USA ? :P :P
   But we do not blame you, being born an imbecile is genetic trait therefore not you fault.Although i bet you wake up chocking most nights , yes you are that stupid you forget to breath sometimes !!!  ;D ;D.
The above statement is mainly to amuse & should be taken as an attack of sarcastic wit, thought i`d better explain it to you just in case "you didn't get it " !
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Offline CurryCanuck

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Re: AT WHAT POINT ARE WE NOW ?
« Reply #9 on: April 28, 2005, 01:25 PM »
DEAR DARTHPHALL :
I think you and some of your pals may have missed the boat ( never mind mis-judging a general concept ) . Opinions are expressed and yes people in the free world can beg to disaqree . However , threatening an individual  ( and using sarcasim as a justifiable excuse ) over-steps the boundary . I suggest that ( assuming you have the intestinal fortitude ) you e-mail me and we can discuss the issue at length outside the forum  .
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