Well I would have suggested London road too but if you can't find what you're looking for come over to the dark side in Rotherham and go to PAK Supermarket it has hundreds (and I do mean hundreds) of different spices and you can buy about 250-500 grams of spices for the same price as a small jar of about 50 grams of the same stuff in the supermarket.

Have a look: http://www.youtube.com/watch?v=lBkcG7PGg1I Off the top of my head they have lots of indian breads, sweets, Star Anise (I know that 'cos there's a packet downstairs I bought from there) fresh coriander, fresh and dried curry leaves, fresh saag,fresh okra, fresh kerala,  (although I don't know what you do with them) and lots of other fresh/dried herbs spices I've never heard of, parking's free and it's slightly out the town centre.

I've been there today. 

Address: 174 Wellgate, Town Centre, Rotherham S60 2PE
Phone:01709 839980

If you can't find everything you want in there I'll eat one of their scotch bonnets! 

Hope that's helpful, Wayne.

No, it's definitely not oil separation, it's water. This time I cooked it longer than previous attempts which is probably why is was better judging by what you have said.

I cooked it for about an hour with the lid on but I do like a thick gravy/sauce and didn't add any more water like the recipe said, maybe I should have boiled the water out then added more at the end like it said to, do you think that's the problem?

Or maybe indeed the large amount of oil does make a difference.

I'm with you on that one Simplysandy, I saw the recipe calling for 500ml of oil in the base recipe and thought "Well that's not gonna happen".

I'm not saying using less oil is going to have the same flavour or mouth feel as a B.I.R but for those of us that need to watch our weight, or like to eat less oils and fats, I think using so much oil doesn't change the flavour enough to warrant not being able to have a delicious curry a few times a month.

I've tried Ghee in the past and again, the flavour was different but not so much I thought, I'm not going to use oil ever again.

I might change my mind after trying a few different recipes but for now I'd rather use less oil and have a reasonably healthy meal than one swimming in grease but that's just my personal opinion.

Having said that, I'd rather have deep fried fish and chips from a great chippy once every 2 months than oven chips and oven baked fish 3 times a week, maybe that's how some people feel about their curry's. 

I'll reserve judgement on that until I've been cooking curry's for a few more months.

Cool, I've just seen the thread "Traditional Indian Recipes" I'll be trying a few of those out.

Well    spiceyokooko, I can confirm it was delicious, leaving out the oil didn't seem to make any noticeable difference between my home made curry and any restaurant curry I've ever had. Although I did add roughly 3 tablespoons of oil at the vindaloo stage so maybe that made a difference.

I did alter the chilli part of it slightly, as I saw a vid on this forum about adding dried red chilli's and as I had some of those in and some fresh small green chilli's, I used them with just one teaspoon of dried chilli powder, it was very nice but for me it was a madras not a vindaloo....but that's my fault and not hard to remedy next time.

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.

All in all I'm very happy with my first attempt and very grateful to Curry King for taking the time to publish the recipe.

Thanks for your reply spiceyokooko. 

Wow, what a forum this is, I've searched in the past for Indian restaurant curry recipes and especially the base sauce/gravy but not found anything decent, the reason for that is where I live in is there are loads of curry houses/takeaways and most are rubbish with one or two reasonable ones but nothing outstanding.

I'm a fairly decent cook so I'm sure I can whip up a better curry than most of the curry houses in my area with all the resources on here....it's just where to start with all the info available.

Tonight I'm starting off with Curry King's Restaurant gravy & vindaloo...the only thing I've left out is 500ml of oil https://curry-recipes.co.uk/curry/index.php/topic,179.0.html .... A pint of oil  ....I'm 16 stone, so I can do without that.

I'll let you know how I get on. 

Thanks to everyone who's contributed to the forum in the past, there's loads for a newbie like me to learn and read through, much appreciated.

err, I always use a lot of smilies in forums so my comments aren't misunderstood....I hope they're not annoying.