Guys

What is your preferred in a vindaloo, vinegar (what sort) or lime or lemon juice. I know traditionally it should be wine from the Portuguese but what is the mostly used BIR choice?

Ed

Osman asian supermarket on london road, loads of choice and great chicken and lamb and great nan

Ed

Hi

This one looks nice, it's by the Irish foody that name dropped cr0

http://toastedspecial.wordpress.com/tag/pasta/

Ed

Thanks SD, I think I'll do it to spec first and if needed I'll then do it with the extra garlic and ginger at the beginning.

Fingers crossed!

Ed

Hi Guys

I'm out of action for the moment, leg in a cast for 6 weeks, but am close to being able to get around the kitchen and am looking forward to my first vindaloo for a couple of months! My question is has anybody done Julian's found here below on you tube. Its tempting me, particularly the effect of the ground cardamom and the 2nd helping of garlic and ginger, and lime. I'd be interested to hear anyone's experiences of this whilst I build myself up to making my first curry for what seems like ages.

Ed 

http://www.youtube.com/watch?v=nqYL_xqbu44&list=UUXM2ne7ePM767NFKdizAHMg&index=50

Hi

I agree about spices of India, got a good deal on mdh kashmiri chilli powder and finally found real tej patta there as well. Stock up to save on postage!

Ed

Guys i have seen various references to juliennes of ginger used raw, cooked, in the dish or as a garnish and wondered what opinions were out there?

i have tried various methods of pre cooking and whilst ok, cos i dont cook in bulk or with too little time, i have reverted back to raw and generally follow the CA sequence which always works a treat
:-X

Being an ex squaddie thought I'd down load these. Very interesting both on the curry side (lots of GM used) and also interesting general stuff.

Worth the the download!!

Why not try these Japanese curry buns

http://www.instructables.com/id/Japanese-Curry-Buns-Kare-Pan/

Ed