hi ppl was wondering if u could give me some help plz , i have been trying to buy kebab paste and have had no luck at all sourcing any ( a pitfall of living in rural Linc's i guess lol) question is does any 1 have a recipe for said base or as any 1 got a jar and can post the ingredients for me to try and replicate it from my store cubard at home ty all  ;D

just read Julian's book well worth the 8 quid some great tips and wonderful recipes and the new vids are a good watch to well done Julian m8

everything i have read about veg ghee seems to warn of health risks i use a super markets own brand  veg oil with a nob of pure butter ghee dont think i,ll risk veg ghee

hi rich i have tried both methods and to be fran  there dont seem to be much differance in taste just in time the none yeast nan doesent need the lenth of time proveing so i all ways go for the method with selfraiseing f;our and bakeing powder works great 

hi james this may help the vinegary taste comes from the aceitic acid they use tis just another name for vinegar there plenty of great recipes and vids to make a perfect vinaloo on this sight :-) have a gander and happy noshing ( ivan)

Quote from: Petrolhead360 on April 01, 2012, 01:10 AM
Back in the 90's one of my favourite Saturday night curries was made using Patak's tinned (not Jars) Vindaloo sauce.

When i gave up on trying to replicate the dishes my beloved take away served, I turned my attention to my favourite commercially available sauce.

I bought more books, watched tv programmes and consumed as much information as possible.
As with the BIR cooking I failed to get close.
It had a rich tangy, slight vinegary taste which I loved.
I think Fenugreek was mentioned in the ingredients along with the standard spice list.

Of course there was no internet or network of like minded people then. Not on a mass scale anyway.
There was Pat Chapman's Curry Club, but, I'd bought his  books and they didn't help.

I'm not sure whether Patak still sells this sauce. I can't find it on their site and I never see it in my local super markets anymore.

Does anyone remember it? and more importantly any information about how to replicate it at home?
I would be very interested in hearing your thoughts.

Cheers, James

the vinegary taste comes from the aceitic acid they use tis just another name for vinegar there plenty of great recipes and vids to make a perfect vinaloo on this sight :-) have a gander and happy noshing

Quote from: Admin on December 02, 2006, 10:07 AM
http://www.youtube.com/watch?v=sTVfKHPdIcg

20 mins seems a very long time to boil rice i do mine a very simlar way and give it 8 mins , i would have thought 20 would turn it in to rice pudding , looks good mind nicely presented vid

hi ray just had a read of your base sauce tis very good m8 i,m well impressed ty for the posting i,ll give it a whizz ty m8

Quote from: chewytikka on March 17, 2011, 02:16 PM
Hi All
I usually do my 1hr pressure cooker base, which is here
https://curry-recipes.co.uk/curry/index.php?topic=5606.0
But for people without a pressure cooker, here's the 3hr version.

"http://player.vimeo.com/video/21104829"

just joined as a new member yours is the 1st vid and recipe i have viewd looks a great base sauce m8 think i,ll give that ago my self ty

hi every 1 joined a few days ago great sight just learnt how to post lol