Hi Pete,

Have been waiting to hear with baited breath whether the vegetable vindaloo tasted the biz?  Please post and let us know.

Hi Curryking,

If you roast and grind spices it will give your curry a different aroma to that of a restaurant.  To roast spices put into a pan which has been heated to a medium heat and cook them until they start to turn colour.  They are now ready to grind.  It should only take a couple of minutes

Go for it Darthphall and good luck!  I still am contemplating on doing this at some stage, trouble is the take away we frequent won't give anything and if I go into another as a stranger then they are certainly not going to give.

Hi Darthphall,

Have you got a recipe for a nice prawn phall?  One that is not full of ghastly chilli powder which impares the taste and flavour, but, with loads of fresh chillies.  Tindaloo and bindaloo are just continuations of the vindaloo.  Once you have cracked that then you're on your way.

They're playing games Pete and having a laugh!!  Mind you if they do come up with some sort of package that would be great - for us and them, they might also get some traffic back along the way.

Hi Mary,

Interesting post.  I have had several take aways when holidaying in Florida and I am sorry to say that they were extremely expensive and were not right.  By that the flavour was not the same that I get here in England.

Baker eh!  Have you got a recipe for sourdough bread?

Hi Pete,

I know it can't be too healthy, but, for the mean time while I am experimenting it will have to do.  I do keep the gravy in the fridge.  I shall make another couple of curries this weekend and I know that "the taste" is emerging every time that I do this.  After this weekend I am going to bottle the oil instead of putting it back into the gravy.  I should still get the same results from using the seperate oil instead of incorporating it back into the gravy and will continue to do so.

Pat Chapman may be rather dated when it comes to modern methods of cooking BIR curries, but have a look on your recent post.   I have posted a stock that Chapman had in one of his books.  I can't see myself that the introduction of a meat/chicken stock is going to make much difference myself but I will give it a go next time.  Keep going Pete, you are doing us proud!

Just a thought!  I remembered in one of Pat Chapman's books a stock recipe called "Akhni Stock".  Here are the ingredients:-

3 pints water
2 spanish onions peeled and chopped
1 teaspoon garlic puree
1 teaspoon ginger puree
1 tablespoon ghee
2 teaspoons salt

spices whole
10 cloves
10 green cardamoms
6 pieces cassia bark
6 bay leaves

Put all in water, bring to boil and then simmer for 1 hour, by this time stock shuld have reduced by half.  Strain and discard the solids.  If you like, use 8oz meat off-cuts and bones when simmering for 1 hour.

Make what you want of that!  I'm scepticle, but, who knows!!

Hi all,  I have now made five different curries and put most of the oil back into gravy each time.  I wish you would all have a go at this because each time I do this it is smelling more like a take-away!  I scoop the oil from the top of the gravy to start a dish and the rest is normal procedure.  JUST PUT OIL BACK INTO THE GRAVY AND HAVE A GO.  Have a try and please let me know.

Hi yellow fingers, that is exactly what I am doing and tonight I have a vindaloo, dupiaza and a tarka dhal sitting in my kitchen waiting for me to eat.  It smells an tastes exactly like an an Indian restaurant or take away!!!  The OIL is the factor here and it has been used and then put back into the gravy.  When making a curry scoop oil from top of gravy to start your curry.   You will need to make several curries and put back oil before it starts emulating that smell/aroma.  It's so simple!  You don't need to look any further just try it.