Leodis1970,

Must admit on 1st read I was horrified. If you don't know what you've done how can you repeat and learn so to speak.

Must admit having thought about it I've joined the principle too.

Was making rogan and had some scorched onion slices spare so they went in the mogul. Very nice too.

In short I've realised the opportunity in your approach.

Best wishes,

This is one dish that is still not cracked for me.

Consequently always clambering for members preferences on the in's and out's.

Given me the push to have another go at my no 3 madras.

For info I still can't decide if a tad of Ginger is needed. Must admit heart seems to overrule on each make and it's a garlic only.

Had a recent slight breakthrough  having realised the MDH brand of Kashmiri chilli powder is rubbish. Just got a bag or Hera brand - delicious and such a difference. Can't believe I've been missing out for years. That zerra madras recipe gave me the push to check it out.

I've also stumbled between small amount puree 1 tsp and large amount 1 tbs. Currently on large.

That tomato segment is something that keeps shouting at me. You don't see it at all places hence my indecision.

Fresh coriander is a must for me. Took a long time to even bottom that.

Quite amazing how so few ingredients and small changes can make such huge differences.

There seems to be endless variations out there in BIR land which muddies the water.

Browning the garlic puree is something Might just have to revisit given littlechilli endorsement.

Chrisnw,

Many thanks for links. Will look out for rest of vindaloo recipe

I'm quite surprised on the idea of dehydrating the dried chilli thinking it would do same during the cooking. Is there a specific reason. Is it purely to help blending.

The masala is very much what I know as bunjarra but with fresh tomato which will certainly make more deluxe. I use black cumin.

Have 2 interests. The Goan coconut mill vindaloo sounds spot on as mains in it's own right. the chilli masala is of interest for BIR madras and vindaloo. I have posts for what I call no 3 madras and no 3 vindaloo. I'm trying to come up with what I call a sauce to make BIR versions.

Ps site impressive and must take some time and effort.

I still regularly make LFC (posted). It quick and easy. It only uses White pepper as spice. It's not KFC taste but not bad.

Would appreciate any suggestions on what additional spices for defo need adding to get closer to KFC.

I do think the fat from the skin is a big factor in the taste which i don't fancy for home cook.

The lasan is worth a go.

It put me onto using lime for tikka which I use as STD.

Must admit I'm still not sold on Ginger in tikka. Appreciate all needs to be in balance.

If you get anywhere near the restaurant flavour then please do post - it's quite unusual from a uk viewpoint and must be worth a make.

Chrisnw,

Any chance of posting recipe or link if already. The description sounds very interesting.

On the kneading I do very little as per pizza. I use the Peter rinehart (probably spelt wrong) 1/4 fold technique. You put the ingredients in a tub and fold over the corners, leave a while then repeat until the dough balls ie comes away from the sides and holds together.

I also like to autolyse ie add water to ingredients quick combine then leave 20 mins before the 1/4 fold.

In short hardly any knead. The gluten forms naturally. The yeast and cold ferment in pizza breaks the gluten down. I don't know what happens in SR I think nothing other than longer leave develops more flavour

I've not found caramelised onion in base to make any difference. I know others do rate it. You would need to make your own mind up.

Bunjarra I do rate and won't make any curry without it.

On the caramelising - which I find essential in none curry cooking. A tip from serious eats is to add small amount of water say 1 tbsp every now and then - works a treat if no pressure cooker.

Zap,

The egg was I feel the key part of SP recipe. As soon as I mixed the dough I sensed a quality product.

In past I've made most naan without egg (dont normally have to hand). I normally get the softness through combination of high hydration (66% c/w 58% SP) and 24 hrs in fridge.

It's not just softness as I'm sure given your tandoor know - it's that tuff base, soft upper and un healthy topping.

The egg I associate with cake making (not something I do). I believe it softens. 

I might just have to do a side by side SP on the next go ie with and without egg. I do think though that the egg is needed. I guess like chewytikka mentioned in another post how much and what effect is now on my mind too.

Rsholme123,

I used the same method h4ppy-chris shows in his video. Ive used this method since.

In short you need tarva. Heat till hot, wet naan with water, press onto tarva (particularly around edge), turn tarva over when you smell burn. Try to brown not burn top surface.

The video really does tell all.

You do need to practises at it though to get it right.

Sverige,

I did not put the dough in the fridge. No need if leaving for the 4 hrs. If going over night then yes fridge and take out 2 hrs before making. Self raising flour does not rise  like yeast - only when heated.