Welcome back Shug.  As a new member I'm finding this site very good indeed.

Looking forward to seeing and hearing about your curry tonight.

Welcome Rafa.

Nice Bob.  Just to clarify... What form of mango?

Quote from: Bengali Bob on August 06, 2013, 10:42 PM

Quote from: rshome123 on August 06, 2013, 01:46 PM
That's one of my favourites from Julian/C2GO.  I tend to add sugar/jaggery or mango chutney to counteract the bitterness though.

This one's hot, sour, and very smoky.  Know what you mean though.  Used to add sugar to it myself at one time, even with the c2go bases, which are extremely sweet compared to some others.  It's quite a highly spiced dish, so the whole chilli and powdered spices need a really long hard fry at the start. With plenty of spiced oil/stock from the pre-cooked meat, the taste should come out velvety smooth.

Rob 

Just had a thought re condiment.  Tabasco chipotle sauce... A teaspoon of that may work wonders.  I will try that soon.

I think where I can improve the c2go vindaloo is to do as you mentioned... Cook the spices out more.  Also I should grind the dried chillis instead of breaking them up roughly. I'm finding that my curries aren't as smooth as I'd like, so... Note to self... Chop everything finer, and add a few less coriander stalks.

Still find the recipe needs sweetness, but haven't worked out if its my technique or my palette.

Cauliflower Bhaji ?

Welcome Orinoco, there's a wealth of information on this forum.

Welcome Pilchards, and don't be afraid to launch yourself into BIR cooking.  Hard learning curve to begin with but well worth it.

I started about a year ago, with the help of a couple of ebooks, and youtube etc.

That's one of my favourites from Julian/C2GO.  I tend to add sugar/jaggery or mango chutney to counteract the bitterness though.

I regularly add Mango (chutney) to tomato based curries, such as Madras, as I find they need a little balance from the bitterness of methi and lemon juice.

I made Chewy's Madras for the first time a few weeks ago and with a heaped teaspoon of Mango chutney, it turned out amazing.

Don't know about plain Mango, but I can imagine the smooth texture would be pleasing to chew on in a BIR curry.

I cut my teeth on following Julian's YouTube videos and ebook. Without that guidance and bringing it all together I would not be where I am with BIR cooking.  I will certainly be buying volume 2, and looking forward to it.

Let's not be afraid to admit that there are always new things to learn, even if it does sometimes appear to be all new and improved soap powder, so to speak.  I commend anyone who attempts to sell a good product, and bear in mind that we few on this forum, albeit potentially more experienced in BIR cooking, shadow in comparison to the potentially much larger audience who may be interested in trying to cook BIR curry.  So... A sales pitch is in this case important IMO.