Right ive just made a vindaloo sauce then scooped the oil out of it and used that to make a chicken vindaloo and I'll swear its got the "taste".  Its so hard to tell when you make it yourself I think and the only way to tell is to sit it next to a couple of restaurant currys and see.

Im confident enough that it is that good that I will challenge anyone to come round and try it or even out vindaloo me?

Anyone in West Sussex want to try?   

Yep I agree with a lot of what you say, if you could buy packet restaurant sauce that was perfect would you stop making currys yourself?? I wouldnt, half the fun is in the making, that first time you test yet another curry experiment wondering how good its going to be, you can't beat that.

Are you happy with your current currys and are they restaurant enough or does that matter as long as there nice?

Ive had it happen by accident a couple of times, the pan wasn't fully alight but it burst into flames and ive had it shoot up the sides a few times.  It always happens for me around the first ladle of gravy and shoving that round the pan on a high heat.

Quote from: Yellow Fingers on March 31, 2005, 11:53 AM
Of that I have no doubt, but I do doubt that it would pass side by side comparison with a good bought curry. This is not a criticism of you, my curries, good though they are, would equally fail this test but for me it's not enough to accept that that's as good as it's going to get.

I don't think you have much of a choice, there will aways be something missing, bar installing a full restaurant kitchen at your house, employing your own chef and making curry every night on a restaurant scale I can't see what else you can do.  I've spoken to chefs and ive even had one round my house, he offered to come round and show me what to do, he even said, "you will not get it exactly the same at home" even he couldnt reproduce it exactly the same at home.

You may believe there is some secret ingriedent missing that once discovered everything you make will taste exactly the same as restaurant curry but as you have said yourself, you've been searching for 20 years yet still are no closer to knowing! 

Well im pleased I have my curry as good as I can get it with the information I know, theres always room for improvement and im always trying new things but?if I were to whip up a quick curry now and you to try it I would be failry sure that you would be impressed with the result.   Now thats not to say that I think you couldn't tell the difference between mine and a first class restaurant dish but an average, "not curry every night" joe of the street couldnt, that im sure of.

Belive me, I love a really hot curry but given I eat so much of it I find that having the skin taken of the back of my throat every night a bit of a chore.  Plus the fact if its too hot I can't taste how perfect my sauce is 

Quote from: DARTHPHALL on March 31, 2005, 10:05 AM
10.BIRDS EYE CHILLIES(BETWEEN 12 / 15) TOO MANY CAN CHANGE THE FLAVOUR.

Too many can cause you breathing problems, ive been there  :

Quote from: Yellow Fingers on March 31, 2005, 09:56 AM
It's a good point George, and I think the answer is that we are not. I've been trying this restaurant curry lark for about 20 years now (not bragging there, actually I'm quite embarassed about it), and I've yet to achieve the taste and odour I associate with every restaurant curry I have ever had. This includes the curry recipes in this forum which are if the posters are to be believed from real reastaurants.

In 20 years of trying you must have seen inside a kitchen or had some recipes of a chef?? What gravy recipe do you use?

Indeed, have a look at the uk indian food newsgroup, so much as mention restaurant curry and you will get flamed to pieces, plus the fact that theres barely a post a week on there at the most.