Been rooting around the second portion of Vindaloo & found Black Mustard Seeds,some whole Cumin seeds & ground Black Pepper along with the usual spring onion & potatoes.
There is more salt in than i though(tasted it cold as you are able to taste things better when cold).
Thinking about putting Potatoes in a batch has anyone done this ?
The curry has that smell, plus it smells like one other recipe i use which i was going to stop using (NOT!!).

AAAAAAAAAAAAAA ;D  but if you`ve read my post`s you`ll see that on occasion i have got it 99.9% right, 3 times in the last month,
Have faith or failing that make yourself a Razor blade Vindaloo  , then tell me we wont get there in  between digesting your own throat  ;D ;D ;D ;D.hehehehehehehehe !!!
    Darthy`s gone silly again "must find chainsaw"!

This confirms the answers i got last night, soon as my Kashniri Masala arrives next week i`m going to make a batch & see how close it is.You didn't mention the potato, i take it all take-aways still put one in ? The take-away`s i use still do.
A note on the chicken i think they use bare minimum Turmeric when cooking the Chicken ( just to colour ).
I also got the impresion when i ate the potato  that they use potatoes in the gravy wether its in the first stage or second i don't know,what do you think CurryKing ?
& one of the waiter`s did say it is difficult to duplicate the same taste if only cooking for one, but i told him i make a batch for 10 curries, he thought we should be able to get "the taste". Again he said use fresh only when cooking at home as he does.
He also said method is very important & to keep a good eye on your cooking, Onions should only be fried till they are turning golden no longer.They seen quite proud of there cooking abilities & were open to show me wear I'm going wrong, going to use this to my advantage.
I`ll give the recipe a go & if its not close enough i`ll take in the revised version & ask again were i`m going wrong, they may get to the point that they`ll usher me to the kitchen & get a little lession from the master !!

Peace first or i could go in & say "give me that recipe cos you`ll look pretty stupid with that chair sticking out of your head".
No i`ll go for the non violent approach first  & see what else i can get.
"PERHAPS I NEED TO FIND NEW WAYS TO..MOTIVATE THEM "! ;D

I told them i can copy all their recipes but the vindaloo/tindaloo ,i told them not to worry as i would always come to them for my take-away curries, i told them i make 4/5 a week for work & that it would be too expensive to get all my curries from them.Even one of the waiters wanted to give advice (He was very open on how he cooks at home as well, & was receptive enough that i know if i asked him he would give me cooking lessons), i`m not a fool his body language & vocal tones ect gave all the indications of truth.
I`m sorry but there is too much paranoia on this forum & at the end of the day it`s only a curry ,look at Curry Kings thread i believe that the chef told him the truth,all the way down here in Cornwall & the recipes nearly identical.
There is one other factor in my favour ,having done weight training for many years & at 5 foot 10" & 15 stone people perceive that I'm not to be f****d with, but on the contrary i`m a peacefull & very friendly  big guy(DARTHPHALL is very fitting  ;D ;D), over the next few months i am going to try for a lesson in their kitchen/or get into the kitchen saying "that recipe you gave me, i don't seem to be able to get it right have i missed something",reverse psychology "perhaps i need a lesson from a professional as I'm looking at it from a western point of view".The mind is a very powerfull tool & confidence is key to success.
"THE FORCE IS STRONG WITH THIS ONE "!

Right, as promised i went to my local take-away , ordered 2 Vindaloo,2 Pilau rice & 4 Keema nan.
  I thought of the best approach to get as many questions answered for us.
  So i took my recipe for base mix & Vindaloo & asked why i cannot get mine to taste like theirs .
  2 things have been mentioned before(Curry Kings visit by a chef) which was carrots & green peppers.
  The third is an ingredient i`ve never seen mentined on this forum or in any book, but it gave me insight to the dishes cooked at
  my local take-away .Are you ready for it "Kashmiri Masala ".
  Now kashmiri cuisine is known for its bright orange/yellow colour & subtle but not too harsh flavour(just like the Vindaloo/Tindaloo)
  Although they are hot their flavour is quite gentle & not as savoury as a Phall.In the province of Kashmir they use Ratan jot(Alkenet  root) which gives a vibrant red colour to their dishes & they use nuts in many of their authentic dishes.
Another guy also told me you can get the same taste unless you cook in large quantities(we have heard this also).
He also told me only use green chillies if using fresh.
And that onions should only be cooked till they start to go golden.
He also said a large percentage is in method ,"watch what you cook ".
I inquired that cooking lessons would be good,"we might be able to do this Mr Doug".
On my next visit(2 weeks time im going to see if i can book a lesson a few hours before they open).
My local take-away surprised me how open they were about method/recipes ect..i`ll see how far i can push my luck,but they all know me by name so it may make it easier for me.(wish me luck).
If anyone has any questions please post, i`m going to pursue this root via my local take-away until i get what i want or they tell me to piss-off.
        All the best curryheads..... DARTHPHALL........     

I use trs spices & seem to get away with using 6 tablespoons without powdery taste, but i agree C King , if you don't get the right amount of spices ingredients then the chillie powder takes over & its like eating a "DUST VINDALLOO" !

Are you using extra hot Chilli powder ? Put 6 tablespoons in a Curry & it will be hot enough.
Alternatively touch Chilli powder on the tip of your tongue, then try it with a chilli (don't do it with a Scotch Bonnet ,you`ll regret it !!)
Also i`ve noticed the cooking process takes away the heat . I have tried putting 6 tablespoon in at the end, & end up with more heat but can taste powdery if put in too late, but this is also true with the spices we use. Put a teaspoon of Garam Masala at the end of cooking to give flavour.
Chilli's give a more instant heat while powder is gradual & has a warmer taste.As you see its difficult to describe as we all taste &  perceive in a different way.Hope this helps a little.

Are you going to emigrate & start up a curry house AS those poor kiwi`s are unaware of our true love (curries!!!).
The curry scene is very much in the cities.
Yes my wife & i are also considering emigrating there in 4 years(gotta get the taste right before then !!! ;D ;D )

Put it this way i eat 4/5 hot curries a week & there is no difference of the end result when i don't eat curries in a particular  week , so yes you do build up a tolerance,
  & "No more ring of fire"!