Thanks Goncalo. Will use paprika and chilli. 

I've recently discovered, then quickly become addicted to the FoodWishes channel on YouTube:

http://www.youtube.com/user/foodwishes

... But the problem is he puts cayenne pepper in nearly everything and it's not an ingredient I've ever used. Just wondering if,  rather than stock up on yet another spice, I could substitute rajah chilli powder or Deggi mirch and how the heat and flavour might vary from cayenne. Eg would you use half the amount of rajah chilli power to cayenne? Or is there something different about cayenne which warrants obtaining the right stuff?

Hezzle I think the problem is the base sauce recipe you're following is somewhat far from the accepted norm these days - I see it's a 2005 recipe which isn't anything like the base sauce most of us will be cooking these days. Suggest you seek out the 3 hour base by Chewytikka, or the 1 hour pressure cooker base also by Chewytikka and your problems with blending the base will no doubt go away as your onions and veg will be properly cooked.

Quote from: hezzie on May 15, 2013, 06:58 PM

The one thing I can't seem to sort out is the watery residue that comes out of the gravy, I've attempted uk restaurant curry's before and had the same problem, although this time it was much better and only had a very small amount of water leaching out of the gravy but you don't get that with restaurant/takeaway curry's.

I've had this in the past, in my early days before I knew how to cook base properly. It's down to the base not being blended well enough and either means you didn't blend it for long enough, or more likely, you didn't cook the base long enough at the first stage to make the onions soften up sufficiently to allow them to mush down properly when blended. Before you blend your onions should be so soft you can stick a spoon handle through them, if they're tougher than this you haven't boiled them long enough and they will not blend properly, resulting in a slightly fibrous mush which doesn't hold water when reduced.

Quote from: prawnsalad on May 03, 2013, 02:26 PM
Had a Vindaloo yesterday from an old TA in town and was quite impressed by the size of the King Prawns served up.

I've been told most places generally use U5 (under 5 to a pound) but these are notably bigger and the largest I've ever had in a curry.

I took a picture..  http://www.imagebam.com/image/70ed29252382634

Well those prawns must have some long sexy legs on them because my iPhone refuses to display the photo, instead there's a message from Vodafone saying If i'm over 18 i can call their customer services team to have the adult content bar removed from the account.

I love this recipe now, such an intense and interesting flavour and provided you cook the spices out properly at the start (with 1 chef spoon on base at a time to keep things in that happy "frying, not boiling and not burning" window), then there's a multi-layered gorgeous flavour which develops.

Tonight I made this as a sauce-only curry and served up alongside tandoori marinaded lamb chops and it was such a great combo. Good work CH

Quick Haldi! Sweet talk your way into that kitchen and discover their secrets!

Thanks for posting this Mr M. Takes me back to childhood, I remember my mum's rice crispie cake used to have fine diced glac

Looks fantastic whandsy. Really first class.  I did have a go at sourdough after it was mentioned in the recent pizza threads but never had much success. Mine seems to just go watery and slack, not fluffy like supposed to. Maybe the wrong kind of wild wee beasties took over the culture.

It's not what you could call authentic Italian but there are two ingredients which I find add amazing flavour to a ragu sauce. 1. An oxo cube sprinkled in. 2. Spoonful of Asda umami paste.