Not here again 

That won't happen. It's been tried before time and time again. Distance and time off are just too large factors.

Hey guys. To name a few in no order:

• Minimal spicing - this is the most important thing I've learned (thanks CK). Less is more!
• Very few spices, namely turmeric, coriander, cumin, paprika, methi, chili and perhaps a little green cardamom in main dishes (have I neglected to mention any?). Most of us will have far more in our cupboard than most BIRs have in their kitchen. (from everything I have heard from first hand encounters on the site, and my own experiences at watching chefs cook curry from a distance / results obtained personally)
• Consistency procedure - start off with the first two small ladles of base being evaporated right off, then obtain the desired consistency with subsequent ladles. I don't think it's anything to do with caramelisation but more about imparting the full flavour of the spices into the dish
• Diluted tomato paste - you can't get it right otherwise, the tomato paste clumps up and makes it too easy to burn the spices. Diluted tomato paste goes in, get stirred and evaporated a little, off the heat, spices added, back on the heat and 30 seconds of high heat and stirring.
• Enough oil - you need IMHO a good 4 tbsp otherwise it's too dry to fry the spices properly
• Correct volume of salt - this depends on the base. Keep tasting regularly and you'll get it right

Cheers

BB

Quote from: joshallen2k on December 11, 2009, 03:53 PM
OK, I'm going to take a stab at reducing this.

My pot that I cook base in is 10"x5.5"

That's either a really tall and thin base pan or a total choad! ;D

I don't think you mean 8% Josh, more like 80?

Quote from: pforkes on November 20, 2009, 03:37 PM
I cannot put my finger into what it was missing, when I ate it at about 5 pm (my time).  However, at about 8 pm, I was starting to feel hungry again and the vindaloo was still on the cooker (it was still in my non-stick Ikea work, with the lid on top).  It had cooled down  and so i got a spoon and ate a spoonful.  WOW!  It had really come to life!!

Hey pforkes

In my mind the reason for this is that the residual heat after cooking is reducing your sauce. From looking at your picture of the curry, I would say that you need to concentrate on evaporating the water from the base, ladle by ladle. For me the first and second ladle fulls should be thickened right up. I get my consistency right with the subsequent ladle fulls. If you look at CA's image of the Vindaloo, the sauce is thicker and darker than yours. Your sauce looks very similar to just base sauce.

I actually suffer from the opposite problem. I'm often guilty of thickening too much! That said, in my opinion, CA likes it more runny than most (no disrespect intended CA!) so if I were to be replicating my experience of a Vindaloo, I would be looking to make it a little thicker than CA's.

On another note, I can't stress enough how important it is to stick to these recipes religiously. Too many people just add a bit more of this and that but when using spices etc. it really is a precise game!

Cheers

BB

Absolutely amazing! Those nans have inspired me to buy a pizza stone. Can you get similar results with hand kneading? Thanks BB.

I have to say most places use lemon juice in the Madras now and I dislike it. I don't often get vindaloos though so I can't comment on that!

Hey guys. Around a week ago, I reached for the spiced oil from the fridge. A black spot of mold was on top. That was around 2 weeks after making it. I can't promise I always used a clean spoon for it however. I may have fried the onions, garlic, ginger, etc and used the same spoon to top up a little. I don't think so, but as you know, when the curries cooking, there's little time to spare!

I would also like to add that the star anise adds too much of its flavour and smell to the oil. I've never liked the use of it in Indian food - I think it doesn't work well in CA's rice either. It has a Chinese food type taste to me.

Quote from: Willyeckerslike on November 15, 2009, 05:23 PM
It is my best effort so far, very very nice and is definitely my best curry to date.

It looks delicious! Brilliant effort! I always appreciate a good curry photo! Keep up the good work!

Hahaha, I graduated a St Andrews. Beautiful city!

Quote from: Panpot on November 14, 2009, 11:31 AM
Guys I am pleased that BB got in touch and we have kissed and made up.

Just to let you all know about the kiss, it was long, passionate and full of promise.

BB