Quote from: Fi5H on August 06, 2010, 10:31 AM
Well the site seems to be in turmoil at the moment so I was unsure to post this..

It's all back to normal, as if nothing had happened, curry on  ;D

Tikka looks great BTW 

They are all very similar in my experience, a Dupiaza the same as a Bhuna without the tomatoes and extra cumin, a Jal frezi is a Bhuna with less sauce and extra fresh chilli.  That might not be correct for every BIR in the country but I have had some dishes that I swear the only difference is how finely the onions are chopped.

OT posts have been removed to keep the thread on track, who would have thought people could get this worked up over curry  ;D

Quote from: jb on August 03, 2010, 07:38 AM
My favourite curry is madras,this he said is done just by making a basic chicken curry with the addition of chillie powder and lemon juice.I'm sure when I

I have been told more than once the same thing that madras is literally just chilli powder and nothing else, vindaloo is just more chilli powder.

Quote from: solarsplace on July 14, 2010, 09:15 AM
Is there something in the speed and power level used? What do we think?

Heat has been discussed quite a bit before, there is a good post here by Jerry in which he did some experiments, point 5:

https://curry-recipes.co.uk/curry/index.php?topic=3208.0

I think practice and experience will help you get closer to the BIR taste that your after rather than a particular base. 

The bases are all very similar on here and any new ones are really just variations on the same theme, best to pick a basic one and go from there. 

Thanks for the info solarspice that makes more sense combined with, as emin-j points out, they are for 3-4 persons.

4 Chef spoons of tom puree sounds extreme, I don't know about half but for a standard vindaloo i would use approx a teaspoons worth.  Adding vinegar again is a no no for me and sounds more like traditional cooking than BIR. 

As others have said it does just appear to be similar to what we already know with a couple of quirks thrown in although I would consider 4 chefs spoons of tom puree to be a typo, it must be  :-X

I will just add, can you just try making a test vindaloo with this base but only use tom puree, g&g puree and chilli powder, maybe add some salt at the end if it's needed?  If the base is full flavoured which it should be given the ingredient list it should be really nice, if it comes out horrible you can blame me   

Disagree but cut out the personal insults as it just put's new members off from posting. 

Edit: before anyone brings up the onion paste incident, I insulted a sauce it wasn't personal  ;D

Welcome to the forum John, sounds like you know your curry