Why all of a sudden over the last twelve months do we have a glut of budding Spielbergs?  It seems to me to be more about inflating ones ego and self (and site) promotion  rather BIR cooking.  Instructive videos on BIR have been posted or linked on this site for years now : I'd much sooner watch proper BIR kitchen action than these primadonna efforts 
I'm sure some will say what an oscar winning performance, elsewhere  ;D But they would, wouldn't they 

Lol, we had a similar problem on here with Al from Al's kitchen using members pictures from the site.  A sharp eyed eagle picked up on this.  Would have been nice to have been asked before the event though 

Certainly in my samosa dough and have used them in base gravy too

 ;D ;D ;D ;D
Now which base version would that be?   There's been so many :
Naughty naughty DP  ;D

That'll be tomorrow night's curry then MA  ;D ;D
Thanks for this one jb.  I've never cooked a pathia and only ever had a spoonful on one occasion.  From what i remember, I liked the heat and the flavour.  I will give this a go.  Keep feeding us with info Jason.  Just heading to the kitchen to warm up Vindaloo's vindaloo from the other night 

That looks very BIR MA and very tasty.  It's getting me right in the mood for the remains of my TA vindaloo from the other night  .  That reminds me, I must post a little report on my 2nd trip to Vindaloo, jb's second home  ;D ;D

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Haha, yeah its me the same guy. well, how do u came to know about that ?

Oh dear you've been rumbled and caught on the first and original BIR site by Westy, AKA colin grigson on here.  I doubt Adolfander will be amused that one of his flock is feeling the need to join us over here  .  His fans and henchmen tend to visit purely on scouting missions to take back content that is lacking  elsewhere, of which there is much  :  Enjoy your stay here Curry Time.  You'll find it a much more relaxed place here where you won't get bombarded with the everpresent vision and mission of the forum, and be slapped if you post a little off topic occasionally, unlike elsewhere    And you'll find far more info about BIR here than anywhere else on the net 

Quote from: Gav Iscon on January 20, 2016, 10:02 PM
My regular doesn't do vinegar but for me its a must. 

"One man's meat" and all that I suppose Gav.  End of the days, it's what you enjoy eating and are used to, irrespective of what others may think or say.  Some may call it "regional"  ;D ;D

Will be interesting to hear how you get on with the authentic recipe Keith.  There are a few posts on here where vinegar was added to the vindaloo but it's debateable if this is common practice nowadays in many kitchens.  As for my recipe, I don't think there'll be any surprises on the ingredients and few accolades on the quality of the dish if i manage to crack this project.  To some it will be just another average vindaloo, to others a poor quality typically modern dish    But for me it'll be another tick in the box as I love the flavours and enjoy eating it.  And i really won't give two hoots about what anybody else thinks, that is of course if i indeed manage to achieve the end goal ;D

So in between your sorties to the TA jb, you can start knocking up your own e-book for us    There's certainly more chance of it seeing the light of day than the other one about which there was so much hot air  :
As for the mint sauce, having just sunk half the pot, it is indeed far superior to the average served up that i have tasted. It has the familiar taste initially but then the extra ingredients shine through and the flavour and little heat bite of the lime pickle kicks in.  A lot of effort for just a poppadum accompaniment, but for those that really love their mint sauce, it will definitely be worth the extra effort.  Needless to say, this pot will not make B1n  ;D  I'll report on my second visit to Vindaloo in due course