Thanx john let me know when they`r ready ill e-mail my address to you, once again thanks.
All the best DARTHPHALL (curries from the dark side )  

If you see some of my posts you`ll see that i sometimes put fennel( 1 teaspoon ) seeds in my Vindaloo,Tindaloo & Phall.Are you sure the taste is in the curry not the rice below as it sometimes has Cassia bark & Star Anisse in it.

Made this base & vindaloo.
The base mix is is really very good & i would say on a par with the one Ive been using the last 2 years.I will use this along side my original recipe to get the vindaloo/Tindaloo right.
The vindaloo turned out not so good on account of me overcooking the garlic & ginger & it went bitter  .
But so far the closest is the Curry Secret (k Dillon) witch i bought on Amazon.
It has that underlying curry /savory(slightly beefy) smell but there is a missing ingredient/method & the most annoying thing is twice before i have got the other smell/ingredient/method right but am not able to produce both at the same time(B****X !!) the second "smells like curries " came from Pat Chapmans book on cooking a Phall.
If anyone comes to Cornwall on their holidays i would be interested if you tried the Vindaloo in Newquay & tell me if it tastes like most bir`s further up the country although i suspect it is very similar but for a difference in method or one or two extra ingredients,
i will continue to ask questions & ask for cooking lessons next time (hoping to go next Saturday).

The forum has got a bit long winded & confusing so in this thread i would like all of you to answer this question , with links if need be .
 
  What is the most successful take-away clone recipe you are using at present for the base & vindaloo.
  Please only include one recipe & method.
  The reason is simple there are now loads of base mixes & Vindaloo recipes ,all very similar, but we need to clear up what we are doing at this   
   present moment.
  Hopefully we can then collate all the recipe information & come closer to our main objective, although we do seem to be coming up with the
  same conclusions.
  I hope to be going to the take-away this Friday/Saturday. etc.. etc.. 
   
         All the best DARTHPHALL.(Curries from the darkside ).

OK i`ll be going in again soon so i`d like all of you to give lists of questions for me to ask ,depending on how many ,i`ll ask them all or go in again the following week so at least i`ll get to eat more vindaloo if nothing else !

Here are some of mine.
How do you get it so hot without using so much chill powder witch ruins the taste ?
Do you use chilli's & puree them ?
Will the chef give me cooking lessons as I'm struggling with my curries & would like to be shown by a professional (creep ! creep ! ).
How many carrots & green peppers in a 8 onion batch ?

I will still go to my take away (twice a month) even if i copied them exactly ,sometimes you just cant be assed to cook.

I was wondering what sort of onions everyone uses for their curry gravy/base mix.

They seem very receptive , it must be the relaxed atmosphere from Cornwall soaking in to our Asian friends, take it easy relax & give Darthy the recipe,no then ill burn you house down & shit in you fridge !!!

Now we need to get it 100% .I`ll try as soon as my kashmiri masala arrives ( i`ve got 8 curries in the freezer already, aaa no more room).I`ve also noticed they use slightly less oil so the recipe with 500ml oil is too much ,based on what i get down here, so ill go for 300ml & lower until i get approx 3 mm of oil on the surface of the actual gravy .Also the oil is not as read as i get it more of a dark golden orange,i believe this is because i have my oil on hot for a longer time than them & they also told me not to cook beyond just going golden(the onions,garlic,ginger ect,although i think they use powders,thats what my stomach acid is indicating).

Ive used double cream ,mmmmm very nice.