CurryCanuk we don't hold your ignorance against you  ;D

Dear CurryCanuk.
                     Perhaps you need a large gentleman named DARTHPHALL to visit you & explain the error of your ways using the subtle medium of a hammer ;D ;D.This forum is very self explanatory & if you do not share our combined interest in the fine art of curry cloning may i suggest you join an alternative forum, perhaps one that has a front page.
"This forum is strictly for those who don't have the mental capacity to outwit a used teabag & completely miss the point to an concept that is more complex than boiling water". ;D ;D
   I hazard a guess that you come from an area in or near the USA ?
   But we do not blame you, being born an imbecile is genetic trait therefore not you fault.Although i bet you wake up chocking most nights , yes you are that stupid you forget to breath sometimes !!!  ;D ;D.
The above statement is mainly to amuse & should be taken as an attack of sarcastic wit, thought i`d better explain it to you just in case "you didn't get it " !

Hi Blondie . I actually only boil my chicken with Turmeric & Salt. No the chicken is definitely hotter (Extremely in the Tindaloo!! ).
Also apparently Green chilies should be used not red i was told by one of the staff as green give of there own taste , perhaps that was what i used when i got 100% smell & 100% taste(but not together aaaaaaaaagggghhh !!) as i do seem to remember using green & red mixed chillies in some of my curries but didn't think it would be of any importance , you never know.more experiments to follow ( BACK TO THE LAB !!    EEEEGOR.... FETCH MY CURRY GRAVY !!!).    ;D ;D 

I`ve used Black cardamons beforebut not in the most successful curries.I think there is potential for more flavor if you use enough of them, & probably like myself & most of the forum members you have an entire cupboard in the kitchen full of your spices (some used only once in our vain attempt to clone a perfect bir curry).

Ive tried boiling , frying & both together & seem to end up with the same results also, except a difference in sweetness witch i believe is the more attributed to the oil itself.must admit though the recipe given to me by my local take-away witch is the same as the 1 given 2 curry king produces the most tasty curries yet & i will be using this more often in my experiments, the only real difference is larger amounts of spices, desert spoons instead of teaspoons, it really does improve the flavor .I disagree on the second stage though as it looks more like my local is making a semi authentic vindaloo with the ingredients that i have found in it , but this new base is making it easier to get close to the clone as before my curries were sometimes rather harsh with all the chilli powder(3/4 tablespoons !!). i can see how they get the heat as the chicken pieces are extremely hot yet the sauce is much less(does anyone else get this ??), i am wondering if they marinade or cook the chicken in with hot chillies & strain after cooking so they can produce the tasty gravy without the bitter/harsh taste of chilli powder.more experiments to follow muhahahahamuhahahaha !!! sorry gone again .

i`VE GOT A FEW LOOK OUT FOR MY POSTS on Vindaloo/Tindaloo/Phall. ;D

I meant don't make it your mission to get the measurements of ingredients right, hope that clears it up . ;D

To clear up . I put 1 teaspoon of Fennel seeds(whole) in a 5 portion curry batch & i think it makes a nice change to any curry even the ones we just make up (i cant be the only one to do this).
Also as an alternative Star Anisse(2/3 whole seed pods for above batch) or Cassia bark about five 1 inch pieces for above batch.Hope this helps.

Just put 3 scotch bonnets in (only the inner seed cluster & flesh they are attached to) & it gave me loads of heeeeeet with 3 teaspoons of xtra hot chilli powder the Phall was not as harsh as with using all chilli powder . Nice !!

All my recipes are in teaspoon,desertspoon & tablespoon ,all are heaped  spoons , but don't make it your mission to get it 100% exact . Asians when cooking curries wether authentic or take-away style do it by eye, method is as important as ingredient quantities.