Are they?  Damn iPads. Looks right way up to me

976Bar's Thai Peanut Chicken Skewers.  Very tasty and simple to make too, although they did burn a bit on my George Foreman. Perhaps oven cook is the way to go in future.

I e always struggled with knowing the correct proportions of lemon juice and sugar for a dhansak. Guess I gave up on it too soon

Thanks for this recipe madpower, I will try it some time. Think I'll leave out the pineapple though.

Thanks for the recipe madpower. You should post it in the recipes section.

Oh well, nothing ventured nothing gained. I was sceptical when I saw your first post but didn't want to go all negative on you.

My advice would be to stick with a popular base recipe like any of chewytikkas, or the currently in-vogue JB base.

Doing things differently is sometimes worth a try though. Today I've made the bhagar for a batch of base sauce in a casserole in the oven, to see if a less-mess alternative was possible. Seems to have gone ok but took a long time. Mind you, tthe base is yet to be fully completed to I'll know for sure if the flavours are ok later when I taste it.

There is something about his videos which is just splendidly entertaining though. Not one to spend money on expensive video transitions, he's wisely introduced panning shots by hand - elegantly gliding the ingredients into and out of frame...

http://youtu.be/4NasrlSQBLs

Quality

That's as wrong as the Fine Bros PR strategy! The mournful music seemed strangely appropriate... 

Well I found this thread, which makes quite an amusing read showing, if nothing else, how the quality of recipes on this site has improved over the years: https://curry-recipes.co.uk/curry/index.php/topic,465.0.html

I don't think a 16 portion vindaloo made with 2 litres of base and 1 desertspoonful of curry powder added right at the end of the cooking would attract many plaudits these days.

How do you differentiate a vindaloo from a madras SS..?  Vindaloo seems to be one of the least documented dishes in videos from BIR kitchens for some reason. I myself am a little confused over what constitutes an authentic recipe.