Here i would like members to post there second stage Curry recipes that they feel to date are the closest to our beloved BIR, as ive indicated in my recent posts.
We may get further to our goal if we stop going over the same ground.

My personal opinion(Don't count for much on this forum, i know !!) is that the base is good enough.

The difference in flavor in the dishes served up by our BIR`s are too diverse for it to come from the base, logic dictates( time & money !!) therefore that our final goal (& it could be the hardest due to regional variation in ingredients) is to acquire the recipe`s for the second/final cooking stage .The actual Curries themselves !! & lets see what conclusion we come up with , you never know we may come up with several common denominators !!! ie ( there is a load of Turmeric in my local BIR Vindalloo, so that`s one definite to add).
we may end up with a good list of spices that are in there !!!( there cant be that many(time & money again).

Welcome my young apprentice !!! 
Yes the secret to eternal youth is through the copious ingestion of Curry .
formaldehyde should spel thus ......l Phallmaldehyde !!! (Ray.G. that ones for you !!) ;D ;D ;D

I sincerely believe that the base is Not as important as thought because in it nature of being versatile enough to make most if not all the Take-away Curries it has to be fairly non-descript in taste/smell etc.. otherwise if it was to dominant in flavor, it would only be able to be used for specific Curries .This would not be economical & be too time consuming for a BIR would it not ?

I have a suggestion for all.
We should have a recipe thread were we can post a Curry recipes.& post our results etc..bit like my Curry log !!
Otherwise we will be going over the same mistake again & again.
1 . Are we all happy with our latest base ? I think it is versatile enough to make a Korma to a Phall as long as you leave out the chili powder (remember Mark`s post, they put the Chili powder in after !).
Although KD`s is fine if lacking flavor.

Yep it`s the same one thought i recognized it !!!

Can anyone please post a link or recipe for the second stage only for a Chicken Vindalloo as i strongly believe the base that most of us are using is now adequate & its time to to move along, how many of us are making huge amounts of base mix & not enough actual Curry ? 

Has anybody cooked a Curry then gone out & bought a Take-away Curry the same day & compared them to  see if all that cooking does affect your senses & make the Take-away Curry smell & taste different ?

I still say the Kd recipe is very close it`s just missing that elusive smell/taste & it would be 100% accurate, & i have to be honest i got further by my experiments at home than anything else ( been very close in the past !!). ;D ;D ;D
Perhaps i should sit back like many members & non members & let Simone else do all the hard work.
255 members here & less than 20 or so active as they should be  if that offends anybody... BIG DEAL !!!

Sorry but when i buy several dishes from my local not everything is smelling the same, the specific taste /smell from the Vindalloo/Tindalloo is a little bit in the Bombay alloo as well but not in other dishes,this week I'm going to order a Madras,Vindalloo see how different they are, the kebabs are different (nice though) but don't have the same smell.
Pete you seem very frustrated don't lose heart mate !!!
I really believe the trick is now in the second stage,we`ve concentrated on base mixes long enough here ,what we have is a good non descriptive base that will make a whole variety of Curries now its time for the Vindalloo recipe itself.
Anyone else brave enough to ask their local !!!

Didn't finish this post the recipe were it smells like my local turns out different every time & not always smells right, there must be some truth that technique & experience help you create a take-away style curry, i seem to have lost my way recently following the recipes of other threads i`m beginning to believe my local is slightly different & to some point uses very fresh ingredients, some of the recipes given to us by BIR`s are bloody rubbish(except the base mix it`s a huge step in the right direction !! ;D ;D) & i would not like to get a take-away from them( no one has mentioned Spring Onion, whole cumin seeds ,whole black Mustard seeds or Poppy seeds ??) & other things .
time to go back to my roots !!!!!

How did it turn out Pete ??

& i thought everything in the UK was the most expensive in the world !!!
Tested my new batch this morning as i suspected no much  difference from yesterday(little bit tastier thats all!!), funny you know the batches always stay consistent that way(perhaps its true, you should blend next day otherwise you can lose flavor,anyone had this ??).
Now the experimental curry i made is really tasty today.Fresh Tomatoes are not the secret(tried them on there own in this one).

Has anyone got the recipe or link to a thread for the second stage of a Vindalloo that they believe is the closest to a take-away, i`m going to try a few this week even if it means throwing away some,