In my last experiment i used 1 green & 1 red Pepper , so close i`ll need to buy a take-away to tell then apart & it tasted bloody marvelous !!! ;D ;D ;D ;D ;D

I have made very tasty curries without much oil, you just need to rely more on the quantity of spices/ingredients etc..etc..

Actually i believe we can get around it ;D as the health issue was not my real point, just the fact that in the first base sauce it is superfluous to use oil as disappears in that huge vat along with all the other ingredients.
put the oil in at the second curry making stage so that it stays golden rather than Ruby Red & therefore more like my local Take-Away(which was my real point  ;D ). & its healthier as you are not "cooking the oil" & changing it characteristics.
Hope this clears things up (remember the Hammers !!!). ;D ;D

I would buy it but at that price they can stick it were the sun don't shine,but thanks for the though though  ;D ;D ;D ;D ;D ;D

Yes !!! or he`ll send DARTHY around with his hammers !!!!!! ;D ;D ;D ;D ;D ;D.
             Join now & take the dark path to curry salvation my padwan learners !!!!

You like Vindaloo, you are very welcome to our gathering  .

Enough chilli's to need an oxygen mask yes !!! join me my young apprentice (DARTHVADER needs that suit coz he fell into 1 of my curries not some cool Volcano). .

I AGREE !! go for it people  get down your local & ask questions , they can only tell you to get lost(but your a customer !!!). ;D ;D ;D

I F YOU THINK ABOUT IT , it wont affect the taste as only 500ml goes into a base sauce that makes approximately 9 batches that in turn when defrosted will make 3/4 take-away sized portions each bag= 36 curries !!(14ml of oil in each ).

Also, no the Chillies don't make the base too hot, again 25 Green Birds Eye Chillies divided by 36 Curries(equates to 1.5 Chillies per portion). Although the portions seem hotter than the maths indicate !!(yes i know there are 3 Desert spoons of extra hot Chillie powder).
But then again i only make warm Curries as i don't make Korma`s or Tikka-Masala`s. prefer heeeeeeeeeeet  ;D ;D ;D ;D ;D
So i sincerely believe that the oil is added to the second stage of the curry making & it will turn out golden rather than Ruby Red,
i will investigate further(back to the lab  ).
Oh & this forum is becoming increasingly quiet please everyone at least comment on the new threads & or try theses new ideas & give feedback,as there is no point in me & the very few active members bothering to post threads.
perhaps i should turn into a browser ( no bloody pun intended !!) & not bother to post sod all here !!!!!
WAKE UP & JOIN IN ( OR IT WILL BE HAMMER TIME  ).& anyone taking that too literally will have there house burnt down heheheheheheheh  ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D

Through my attempts at getting the 100% clone & taking part in this forum Ive just realized something.
All the bases & actual curries produce a Ruby red oil once made. I.E. we are cooking the oil twice or over a long period of time &/or high heat.
Something Ive noticed about my local is that their oil is more of a lighter golden red, witch coincides with some of you saying it is illegal (Health & Safety wise) to re-heat cooking oil.
Does this mean that the base/gravy mix is better made omitting the veg.. oil ?? Would be interested in all of your opinions on this.
Also Ive made a new batch yesterday (A variation of what i was told by my local take-away,& is very much the same as the recipe given to Curry King by his local bir chef).
It is that close that I'm going to have to buy a take-away Vindaloo/Tindalo next weekend & compare them.The next time i make a batch like this i`m going to leave out the oil.
Remember what i said about the take-away that had been frozen for a week or so tasting nothing like it did when fresh,but more like the results i`m getting.(never paid much attention to this before)
Is it the oil thing again(Freezing changes the characteristics of a curry ).
Here is the added ingredients to the one posted by Curry King.
2 Carrots instead of 1.
1 red pepper.( Yes & the green Pepper ).
25 green birds eye chilies ( there have been several comments at my local that only green should be used because of there individual taste).
5 small new Potatoes .
2 tomatoes.
3 scotch Bonnet centres & seeds ( i will leave them out next time as i believe they have masked the Taste slightly). :-
Teaspoon chopped Coriander.
3 Desert Spoons extra hot Chilli powder.
This has made enough single batches( 3 curries each ) to make 27 single portion Curries. ;D ;D ;D ;D ;D ;D.
All the best DARTHPHALL.