I always thought the Dorset Naga was the hottest chilli..... 1.5m SHU. And it grows in the UK.

Hi Ray

Again I wonder, and I've asked this a few times of other base recipe writers, why the curry powder? I've googled around and your spices mix seems to incorporate every ingredient of commercial powders anyway - with the  possible exception of mustard seed which seems common. So do you think tweeking the balance a bit you could leave it out? My goal is to make a top notch takeaway from scratch - which is eccentric I suppose - so I  don't want to resort to commercial powders if possible.

Anyway, look forward to more pics as you go, cheers, Mike

I'm with Razor. Chili powder is often in a spice mix anyway - I generally put my meat (raw) in a bowl with the mix, chili powder included, before I fry the meat off. Half an hour is enough for keema to my taste. Green chilis are best just at the end, so effectively steamed. The freshness is kept and the the heat (which seems to result from frying) is tempered.

God I'm hungry - never try and write about food when you are hungry!!!!!

http://www.indiaparenting.com/nutrition/data/nutrition033.shtml

Very interesting little piece on mustard oil. It might be banned in the EU, but it's not in Bradford. I am now not sure whether to cook with it or rub it on my feet.

Though to be honest, a tsp of black mustard seed in to hot vegetable oil seems equally good especially in a home-style non-BIR curry.

I cheat and buy jars. Can't remember the brand but their jars seem to keep in the fridge for at least 4 months (the last one) whatever it says on the back. I rarely use any bought spice mixes but life is too short to make ginger garlic paste fresh every time. A quarter teaspoon of sugar completely takes out the taste of the jar.

I think in all his videos he seems to over-spice things. Don't get me wrong , I appreciate the effort he put in to publishing his cooking on the net, but nothing in the videos says "eat me". Too much powder, under-cooked so raw tasting I would guess, and we still haven't got to the bottom of the recipe for the curry powder in his spice mix.

This is beginning to frustrate me! OK a spice mix is a curry powder with a boost, but the curry powder itself needs explaining - why? Why can't it be made at home. Why buy one when everything is in the cupboard?

Always always home dry roasted and ground spices are better, why resort to curry powder all the time? Or Garam Masala for that matter??

About a year ago, in a decent and well known Bradford curry house, my brother and I arrived for lunch. After the popadoms came and after we had ordered I commented to my brother that two white people in white coats and pork pie hats were in the kitchen - I had the view, he had his back to it. He turned round and said "Not good" - he works in the catering industry. 20 Minutes later we were told that there would be no food service that day by a kind waiter, and we were asked to leave.

Has anybody else been in a restaurant where Environmental Health have shut them down while they were eating??

It re-opened 2 weeks later and we ate a good lunch. It always was good before and equally so since. I wonder if EH are too zealous sometimes.

(Restaurant name deliberately omitted, don't need the liable issue!)

He says "aloo" means potato. It may in Hindi but the Vindaloo is a pork dish from Goa and therefore is named in Portugese. Wine and garlic is the translation I heard. The potato is a nice touch but nothing to do with the original dish. Would still eat it though.

Dumb question....and probably answered in one of the 12 pages on this topic, but I have no patience and a 4 year old "helping" me type.

Why add a made curry powder as well as your spice mix? What extra does a bought powder bring that your excellent spice mix doesn't have? The base looks fantastic and I want to make it later today, but I have a cupboard full of whole spices and no curry powder. Is it necessary?

Thanks in advance, and my daughter says hi!