Hi SS that looks the same packaging but rebranded with the cookshop, the one I got was from chillies on the web via their ebay store http://www.ebay.co.uk/itm/Ghost-Pepper-Naga-Masala-Seasoning-/121197407299
I did have a word with my mate about cutting my nan bread with a knife and he brought my kitchen into disrepute so now he is unfortunately banned for life!!!

Looks wonderful youngisthan

Cooking 6 individual portions would be great practice for your cooking technique and skills, a good test to see if all 6 came out tasting the same too. Last time I cooked for 6 I made 4 curries due to individual preferences and heat levels, but just slightly increased ingredients and base sauce amount, all turned out wonderful.

Cheers phil, loup, it was an amazing curry, any hotter and I don't think I would have eaten it all. I love Friday night curry club , 2 or 3 of us get together , drink too much beer, listen to some top tunes and experiment with all things curry,  following no recipes at all. Beautiful. Forgot to mention it was made with a new base that I made yesterday afternoon, a nice simple one that a good friend helped with, and it turned out very nice indeed

Here is last nights Friday Curry Club effort , a mind-blowingly hot curry, it was that hot we thought we was
going to start hallucinating, what a buzz it was though, and it was delicious !!

Green Pepper, sliced onions, 1Tb garlic, 2 ts ginger, 1 ts mix powder, 1ts methi, 1 ts my own freshly ground curry powder, 1 ts hot chilli, 1 ts kashmiri chilli, 1 Tb green chilli paste, 2 ts naga bhut jolokia chilli powder, 2 ts naga masala powder, 1 dried bhut jolokia chilli, good sqeeze lemon juice , 1/3 tin toms (blended)

That will explain it then Les, just read through some of his posts, pretty argumentative and agressive, and funny haha

Is CA banned from here, if not does he still check in? I think part of me been banned was because I have been posting on here, somethings he said could only be known from here.

I shall be keeping my eyes peeled for some Geetas Premium Mango Chutney, havent tried that one

Looking forward to this , not jealous mind! Any idea when you will be allowed into the kitchen jb

Great points Jerry
I shall take another look at not using the vinegar, it worked for me , but I am always up for any improvements or experiments to try, the chillis used were probably birds eye, they were short thin and green from the indian shop and were hotter than the longer chillis from there. Yes vindaloo definately has a greater depth of flavour , the dried red chillis gave a deeper flavour. I have tried Naga masala, naga chilli powder but none gave the flavour I was after.

This recipe did produce a belting vindaloo, and I am more than happy with the results from all the testing I did. I hope more people get time to try it and gave their feedback