based roughly on Andys sauce,did'nt have celery,radishes ect,just put it together this morning adding things like a couple of tsp of Patak vindaloo paste,thing i have picked up on this forum,sauce does not taste to bad,someone could improve on it.Used two onions just to make a batch for two curries,certainly won't go to waste,added chicken and g/peppers.
hope this helps C.K.
p.s sauce more of a dark orange,not quite as red as the photo shows

2medium onions,chopped
half medium carrot
top & bottom of g/pepper,use rest later in curry
1/4 tsp tumeric
1/4 tsp methi seeds
1/4 tsp ajowain seeds
4 cloves
4 cardamoms
1 bayleaf
1 tsp tom puree
small tin of toms,blended
1/4 cup of weak vegi stock
2 tsp chilli powder(up 2 u)
1/4 tsp g/masala
2 tsp curry powder(P.Chapman mix)or use your own
usual method to cook,boil onions,add toms ect.
i'll add chicken and chunky g/pepper,fresh coriander later

exactly what i did C.P,turning clockwise,i read on this forum somewhere about pressing and stirring at the same time on high heat.

better pic?

q

http://www.qualityfoodonline.com/menu.php?id=26779
check out the chef specials on this page,3 Kohlee dishes mentioned,i split the recipe name and just typed Zalaloo,hope this helps.

the colour looks very similar to the picture i posted in the previous post,i also put in a 5star,small piece of cassia bark and 6 cloves,just preference really,but would not have added to the colour of the sauce,well done.

Tried Jasper,s sauce & Andy's2295 Bhaji

Try and get the Bhaji in focus later

Sweet & Sour Vindaloo really,Got a clock from my local takeaway,makes a change from cheap wine or a calendar

vindaloo without the potato,just made from scratch really,handful of dried red chillies,kashmiri chilli powder, gave it the rich red colour,not BIR ,vindaloo with a jalfrezi twist,green peppers.

     Terry