Thanks, my mistake I now have the onion paste recipe.

Update, I ordered a chicken tikka vindaloo, rashmi kebab and a garlic rice.

Waited over an hour to be delivered, so I complained, arrived in 5 mins, rashmi kebab was stone cold, vindaloo was base sauce and chilli powder under cooked, horrid. Waste of money.

Never again.

Very interesting, thanks for the post. Unfortunately I live in Dartford and the place is just down the road.

I used to get a take-away from them every saturday night, but that was a long time ago. Maybe time to try them out again and then try the recipes out.

However there is a missing ingredient that is not mentioned in the videos, that is this onion paste. The only way to get hold of it is to join the www.indian-recipe.org website. They are now charging for this as I suspected they would.

Probably a lot of people like me. I read the forums everyday, but rarely post.

Mainly because of time, also there are certain people on here that come across as a little bit intimidating.

Besides I rarely have much to add to some of the topics as most of you seem way ahead of me in the curry making stakes, I've only ever made a couple of bases and still cant get a curry that tastes like a take-away, although my wife complains that the house smells like one the day after.

I think kicking out people who don't post all the time would be counter productive, lots of people read forums but don't post.

yes it is very saucy, but I've seen these sort of takeaway places before cheap and cheerfull. I think he is doing this stuff with minimal cost.

I've not posted on here for a long time but I follow all you have to say avidly.

Try this one

http://www.channel4.com/food/recipes/chefs/gordon-ramsay/spicy-beef-curry-recipe_p_1.html

Looked good on the telly.

Most of the BIR's outside of Birmingham have added 'Balti' dishes to thier menus. What the lime juice flavour mainly comes from is them using Pataks Balti paste. Try a spoon in your next curry adn you'll see what I mean.

It does contain sugar, tamarind and lemon juice.

Just made a prawn saag with this base sauce and I am so happy, this is it. As good as my local and the best bit is, I know what is in it. So many thanks to the chef.

Bruce edwards spice mix 1 tablespoon, some tom puree bang in the main stuff add the sauce and cook for 6 mins.

Also add some extra water to compenstate for the spices and thickness of the finished sauce.

The house now smells, thanks again chef.

I stayed in Baga about 7 years ago with my wife, it was very rural, the food is mainly seafood based.

Very cheap seafood like tandoori lobster, lots of fish dishes.

But the traditional portugese food like pork sorpatel and vindaloo were very odd, nothing like I have ever tasted, the sorpatel was not for the feint hearted (lots of offal).

Try and find either the beach places that serve food or the "posher" hotels, most have live music and the food is fantastic.

Also try the local brew feni (distilled cashnew nuts) its dynamite....

oh and take a torch, at night it's pitch black.

I've had garlic rice before, and it was basically like a stir fried rice but with loads of sliced garlic in it. hmmm. very tasty.

Should be easy to replicate, take some pre cooked rice heat some oil , lightly fry some sliced garlic (the one I had the garlic wasn't browned but just cooked enough to take the bitter edge off) then add the rice and warm through.

Only for garlic lovers or vampire hunters.