1 Piece of Cinnamon
2 Green Cardamons
2 Dried Kashmiri Chilli's (broken into small pieces)
1 Chef spoon oil
1 Tb Garlic puree
1 1/2 ts Mix Powder
2 Hpd ts chilli paste (hot green chilli blended with a little water)
1 ts Deggi Mirch
1/2 ts Ground Black Pepper
1 Tb Apple Cider Vinegar
1 ts Methi
1/2 ts Salt or to taste
Good Squirt of Lemon Dressing
6 Tb Blended Toms
350ml Base Gravy
Pre-cooked Chicken

Heat oil to medium high
Add cinnamon,dried chillis, cardamons and sizzle till aromatic
Add garlic , fry 30-60 seconds
Add Chilli paste
Add Methi
Add mix powder
Add Deggi Mirch, stir
Add a little boiling water and fry/sizzle hard
Add toms, stir and cook for a few minutes
Add vinegar,,black pepper, stir and cook for 1 minute
Squeeze in lemon dressing
Add pre-cooked chicken, stir to coat chicken
Add half ladle of base, evaporate off
Add half ladle of base and evaporate off
Add remaining base and high simmer for 10 minutes,
do not stir that often,but be careful it doesnt burn on bottom of pan, scrape any caramalized sauce from the side of pan back into the curry,add salt then taste and adjust seasoning, finish with freshly chopped coriander leaf

Can I Edit my recipe?

1ts methi instead of 1/2ts
3ts chilli paste instead of 1Tb cayenne (chilli paste - hot green chillis blended in a little water)
1/2 black pepper instead of 1/4 ts
1 Tb apple cider vinegar instead of 1/2 Tb white vinegar
no coriander stalks
6Tb blended tomato instead of 1 1/2 chef spoon
2 dried kashmiri chillis are chopped/broken to small pieces

Quote from: George on July 02, 2014, 10:08 PM

Another reason why people might be turned off the forum now, is your current, most irritating flashing graphic signature.

I totally agree

No worries george 

Here's my recipe for a Vindaloo, its based on the same principles as my madras experiment-

Update by George: madrasandy asked if we could "delete this recipe as I have re-written the recipe with the changes from my notes. It is under the title of 'Ultimate Vindaloo'. Sorry for the mix up"

But due to the number of replies, which I'm reluctant to delete, I've chosen instead to update this recipe in line with madrasandy's instructions, and I will then lock the thread so any further debate can be held on the new thread.

1 Piece of Cinnamon
2 Green Cardamons
2 Dried Kashmiri Chilli's (chopped/broken into small pieces)
1 Chef spoon oil
1 TBLS Garlic puree
1 1/2 tsp Mix Powder
3 tsps chilli paste (chilli paste - hot green chillis blended in a little water)
1 tsp Deggi Mirch
1/2 tsp Ground Black Pepper
1 TBLS Apple Cider Vinegar
1 tsp Sugar
1 tsp Methi
1/2 tsp Salt
Good Squirt of Lemon Dressing
6 TBLS Blended Toms
350ml Base Gravy
Pre-cooked Chicken

Heat oil to medium high
Add cinnamon,dried chillis, cardamons and sizzle till aromatic
Add garlic , fry 30-60 seconds
Add mix powder, stir
Add Chilli Powders , stir
Add a little hot water
Add toms, stir
Add vinegar,sugar,salt,methi,coriander,black pepper, stir
Squeeze in lemon dressing
Add half ladle of base, evaporate off
Add half ladle of base and evaporate off
Add cooked chicken
and remaining base and high simmer for 10 minutes,
do not stir that often,but be careful it doesnt burn on bottom of pan, scrape any caramalized sauce from the side of pan back into the curry, Taste and adjust seasoning, finish with freshly chopped coriander leaf

Quote from: George on July 01, 2014, 12:37 PM

Quote from: Edwin Catflap on July 01, 2014, 11:23 AM
Anybody tried Andy's base yet

I'm afraid not, and the reason is that there's no background, commentary or intro - just a plain recipe. We don't even know what the OP thinks of it, because he doesn't say - well, not on this thread, anyway.

Suggestion - only post recipes which have some merit and, given that, tell us why, and 'sell' the recipe to us.

If the OP would care to compose a bit of promotional text, I'll be pleased to add it to post #1.

Hi George
What is OP?
This base is a base that I have been working on , with some help from others, I have tried many different ways and combinations and this produced a very good base indeed. The spicing is based on a lot of research into Bengali spicing, as a lot of BIrestaurants are Bengali run.

Quote from: Secret Santa on July 01, 2014, 06:00 PM
I'd be interested to know where this current - and to my mind barmy - fad for mashing the base comes from. What curry house in their right mind is going to hand mash the quantities of base they make?

When did you last see a lumpy BIR base?

Hi SS, The base can be blended ,your choice, the onions are cooked until they are so soft that they can be mashed which also leaves a little bit of texture to the base, which I like, and the base I order from my Restaurant is never completely smooth.

Quote from: Double Onionist on June 30, 2014, 08:26 PM
BTW how do you do your rice? Cheers!

The rice is done as per KD book 1

Yes Ed I will post Vindaloo recipe up later tonight

Hi Lou, my colourings are just little tubs of dry powder colour from the indian shop, not sure what make they are, the labels have come off. I just mix them with very little water and put the rice in a low oven for 15 minutes for the colour to set.

My base recipe is posted up mate

Its my own recipe Donnie, nothing too dissimilar to most recipes, but it works for me. I shall post it up later for anyone thats interested