Hi all, long time since Ive been on here, great to see some familiar names are still on and trying to acheive the goal we all set out to do. Anyway Ive just moved to Hartlepool and fisrt things first went to check out the local Indian Take aways. I came across what looked like a very run down part of town but it had 3 takeaways all on the same road. I went in to get the menus and found what I consider to be the cheapest take away in uk. 3.30 for chicken vindaloo. Im always a bit sceptical when prices are too low, however I ordered this meal along with rice and nan and it was the best I have ever tasted. Went to another one a few nights later and their chicken vindaloo was ?4.85. I ordered it to check it out and chucked it in the bin when I got home. All I could taste was salt and powder from the spices. The moral of this story is never to assume that the more you pay the better you get. You might only get what you pay for, but not in this game.   

Since Ive started trying to cook these recipes, Ive had nothing but grief from the wife at the amount of mess I'm making in the kitchen.
Curry stains everywhere. It has got to point where I have now ruined the wall tiles, looks like Ive permanently stained the worktops and floor tiles, had curry on the windows, ruined clothing, I constantly now smell of garlic, and everytime the loved one wants to cook something,  that curry whiff is constantly there. 
Just to make matters worse after every dish I produce I always ask for her to taste it and its always tasteless, can you believe this woman. I think the moral of the story is either women or curries, because they definitely dont mix in our house.

Sorry I do apologise I thought I was posting on a counselling site.

BTW, Im not blaming you for any of this Andy, long keep your recipes posted.

I think the many different frying pans or woks or whatever else we all use could make a difference as to certain recipes, eg Andy likes to turn the heat up full on his cooking, where as I cant otherwise everything would burn. What Im saying is Andys or other peoples cooking pans could be a different thickness therefore require more heat as opposed to a thinner pan, which is what I use. Just a thought anyway, there must be a reason somewhere why I burn my spices.

Take a look at this

Can't beleive Ive just bought some of this. Has anybody used it and if so what's it like.

Just curious if there is any other name for this, its just that there are many different spices and herbs with different names which are in fact the same.

When you freeze your base sauce, then take it out to use. Is it better to let it defrost then heat or heat up from frozen, or does it make not make any difference.

Having bought all my spices in what I need, I was struggling to find Methi leaves, however looking on my packet of Fenugreek leaves it has Methi written underneath in brackets. Is this the same spice because if it is, it just might be confusing other people aswell.

Just thought Id let you know that one of my favourite Indian Takeaways has closed down.
There was a report in the local paper stating the health inspectors had gone in and closed it down immediately, to their horror they found cockroaches, rat droppings, cooked meats kept on same shelf as raw meat, mould on pans, walls and flooring and probably one of the most horrific things to come out of the report was they could not identify some of the meats they used. Its a real shame because their chicken vindaloo was one of the best Ive had,at least I  think it was chicken anyway.

Oops can anyone move this topic to its proper destination, Thanks

What are your best tried and trusted brands of chilli powder. I have now tried quite a few and it seems that there is a vast difference in some of them eg, colour, smell, taste and even strength. I think this is a very important part of the recipe to get right as the taste of a final dish can be so different. I ran out of chilli powder the other day so I went to Asda to get some, when I made up my curry with it I couldnt beleive how different the taste and colour was, for the worst I might add. Dont use Asda's it will ruin your meal.

What drink goes best with a good curry. I usually have lager, I find after about 5 pints it tastes much better.

Whats this tarka I keep reading about. I cant seem to figure out how and why some people do it.

This is the way I done this base sauce using own recipe

Im starting to get a bit consistancy going now. The smell was there, the colours ok but theres still that something missing with the taste.

Is it just me but lately when I have been cooking a few curries, I feel like my chest is tightening up, could be through inhaling all the spices. Has anyone else ever felt like this after cooking with spices for long periods.

With a touch of Phall sauce

During cooking

200 ml veg oil
1 1/2 pint water
4 - 5 onions
1 carrot
1 green chilli
1/4 green pepper
1/4 red pepper
1/2 stick celery
2 garlic cloves
3 radishes
1 tbl tomato puree
1 tbl garlic puree
1 tsp ginger puree
1/2 tin of plum tomatoes

SPICES

1 tsp coriander
1 tsp turmeric
1 tsp cumin
1/2 tsp garam masalla
1 tsp salt

mix all together ready for the pot


METHOD

Put all oil in pan and fry tom, garlic and ginger purees for 30 secs
add onions and pint water then boil
add carrot, green pepper, radish, celery, garlic, chilli
add rest of water if necessary.
Continue to boil then add tin tomatoes and spices
Simmer for 1 hour.
Allow to cool, take oil of top then blend
put back in pan add the oil which has been taken off
boil for 5 mins then simmer for 20
rest over night then re heat to use or freeze for a later date.

This is an easy to do base which does not require huge amounts.
I have had my best results yet using this base.

If a curry has too much chilli in it, is there any way that the hotness can be toned down without ruining the taste.

Anyone got a recipe for this dish or is it called a sri lanka now. Anyway it seems to be very hard recipe to get hold of.