I made the vindaloo last night almost to spec (no potatoes). It produced a really good dish.

I've been convinced that jar bought minced ginger had a funny after-taste and this recipe gave me an excuse to miss it out. I don't know if I'll use it again it was better without. Apart from that it's almost identical to my own recipe.

My chilli powder grinding days are finished (see a previous post), that looks lethal. But just a tip.

If after grinding you add a couple of drops of oil to the powder, then mix, it'll give it a much deeper red colour. This info was given to me by my mother-in-law and is used in Turkey, and I imagine elsewhere.

Looks better if you're selling it or giving it as gifts.

No problem, It was just something that stood out when I read the recipe. I thought it might 've been my eyes that were on the blink. I'll stick to 1 tsp.

I've just rechecked my ebook (vol 1) and I have 1 tbsp of mix for both Madras and Vindaloo. Maybe I'll try it just to see.

I was flicking through the recipes and I noticed that they use 1 tbsp of mix powder. How did you find this LC? I've long since cut back on the mix to 1 tsp, but I'll give anything a go once.

I picked up CBM's book after Naga shamelessly promoted it ;D

And I was surprised by how simple the recipes were. I'll certainly be trying the Madras and vindaloo in the book. Really stripped back to the basics recipes designed for those of us that are like kids with their first chemistry set, and can't resist fiddling about with stuff

Quote from: DalPuri on March 31, 2015, 02:12 PM

If admin was more involved over the past few years, he would've realised that too.

A cynical man might think that was the whole idea.

I use Zaal mix but prefer to keep the GM seperate. I also like to play around with traditional style curry powders (homemade) and ofter use them in BIR stuff. I also like to fiddle about with different blends of chilli powder/ paprika.

I think more people are susceptible to salt and sugar levels in their food than to the exact composition of their 'mix' powder.

I know it's a long shot, but does anyone have any info on the BIRs in Matlock, Derbys? I've checked out Trip advisor which as usual leaves you more confused; lots of good review but a few really bad ones that make you think twice.

As it's going to be my first BIR takeaway in 3 years I'm anxious to make it a good one. It's not going to be until May, but I'm already scanning the menus .