CA this looks wonderful pal. 
I may give this a go sometime next week. You are a good photographer as well. Kudos.

Could be, could be? ;D
However I would counter that I know a lot about the spice that I use, I just don't know the exact proportions. But again and as I've said before. There is some sort of clammy feel about Indian cooking that is not present in any other form of culinary expertise.

I won't fiddle diddle here since it might seem everyone is happy? I'm searching for that one TASTE.

Bot maybe but bots collect info. 

Quote from: joshallen2k on November 16, 2009, 08:57 PM
I wonder if Mikka is one of those board spamming bots.

Maybe its the new software version that insert random relevant keywords, like "vindaloo", "missing ingredient", and "sagwalla"

Good God man!
Put it, Them away! 

Cultivated no doubt.  :

Anyway for those who think this might be a hoax?
http://images.google.com/images?hl=en&source=hp&q=peter%20peppers&um=1&ie=UTF-8&sa=N&tab=wi

ICKLE!

Very interesting stuff Jerry thank you.
That's what I heard too, no Paprika.

Check on the Lemon juice. These can be confused at least over here. Lime is used too.

I'm not surprised at the restaurant/store made Chilli sauce at all. This had been my thinking for a great deal of time as you know from our subsequent conversations.

I could almost tell you what was in my sauce from my place but it doesn't really matter frankly. It's the combo hence my erratic post this morning. If its store bought and not made from scratch then it could be as simple as..... If not then we'll never know.

I'm going to try a few things since I have some chicken precooked as per PP tomorrow.

Also............
Check out Amchoor and/or Citric acid.
Never used Amchoor but I have used Citric acid.

Quote from: JerryM on November 16, 2009, 06:45 PM
i've had the chance to talk to the chef at my local TA (boss was working elsewhere - i think sign of economic times). it's quite clear that there is difficulty for him and BIR's i guess in general - a keenness to help (to share the passion of cooking curry) but at the same time an understanding that it's their income.

i asked about curry sauce. the chef was very clear - no paprika in it.

he also said lemon juice - i will change to using it although i was well surprised - u can't taste it in the sauce.

the big surprise was chilli sauce. he was clear that he does not buy out but makes his own from chilli powder.

i asked if his tom puree was plain - he said "straight" out of the tin.

i'd pushed him as far as i could.

i intend to look out for some bought chilli sauce (i will know the bottle i used some yrs ago) on my next shopping trip and will also try out the Ashoka South Indian paste as i feel this could be very close.

No worries CA.
I'll shut up for a bit LOL!  ;D

Quote from: Cory Ander on November 16, 2009, 03:12 PM
Ranting at oneself is really for in front of mirrors Mikka.......

Missed this too, sorry....

I used it again so here are my final thoughts....

Definitely makes a huge difference without a doubt. I think I would change the spices a little though.

I added Paprika since the Red chillies I added numbering 8! Didn't do anything for the colour. I'd also opt for some chilli powder. I think some spices got lost in this to be honest. Perhaps too many so the undercurrent was a bit sameish.

I really think just 4 or 5 spices would do it just as CA has it but one thing of real note.

The onions cooking in the oil... The aroma was tremendous, no doubt about it, what a lovely aroma. Pity they had to be drained to be honest....

Sorry I missed this Jerry. I find myself locked into the latest posts thingy at the foot of the forum and of course I miss in between posts. I'll stop that now  ;D

Many thanks again. I'll look at this. 

Quote from: JerryM on November 09, 2009, 07:00 PM
Mikka,

it's a real conjuring trick to get the oil out after blending. too much faffing for me so i take off before blending now. have added link on the evolution.

https://curry-recipes.co.uk/curry/index.php?topic=2684.0

Hey PP.
No worries on my account at all. I'm really grateful for you taking the time to even write them out for us all mate. Kudos.  ;D

Actually Rogan Josh is about my third fav meal behind Chicken Sagwalla and Vindaloo. I'll be trying that recipe when I can work out how to reduce the numbers and quantities.

Very best regards and thanks again PP.  ;D

Quote from: Panpot on November 15, 2009, 03:57 PM
I got permission to post a few and I feel I have now reached the limit of what is reasonable. There are no recipes in the document for Madras and Vindaloo. There are a few pages missing and as you might expect I didn't want to come accross as ungrateful in asking for more when I was given so much. PP

Just me having a rant at myself  :

I meant that having some beef sort of cleaned my palette so I could taste more what was in the vindaloo sauce which is amazing. Erm.. Gravy was missing from beef. The beef only offered up tanned stock when I was making pan gravy. Didn't smell good as a whole really that beef to be honest. 

The stuff (red sauce) as explained leaks from the food then solidifies. It's completely separate from the brown sauce in my food. At least that's how it seems? Firstly it comes in puddles of oil then when it cools that separation stays the same. Red and Brown in one bowl. I keep meaning to take pictures. I've never seen this back home at all.....

That's what makes me think that the red spicy sauce/oil is added to the already cooking marinade/stock.

And I have no idea what is in it? 


Although it tastes familiar. 


And its driving me nuts.  :

I just think restaurants should be a little more open about ingredients and practices. There are some good sites around where chefs do spill beans but going back to the book that PP has....

If there weren't guarded cooking secrets PP would be allowed to divulge no?

Right I hope that explains it all  ;D

Off to get a headache pill and study Vindaloo pastes, textures and practices. To be honest I've not added one to a base sauce at all, either in marinade or otherwise. It's the vinegar that gets me. I hardly ever taste vinegar in my Vindaloo yet all recipes have it.

And again I hope that explains it all........  ;D

 

Yesterday I was cooking some beef for lunch. Sadly there wasn't much in the way of juices from this joint, no fat at all frankly. I didn't have any tinned stuff either so I cut it up when cool and saved it.

I had a little Indian stuff and have to say I have NO IDEA what they put in my food and have frankly given up on this for some time. It's an additive in my Vindaloo. It's clear as day, blood red and not part of the sauce in general. I can taste perhaps several things in this sauce but it would take me another 5 years to crack it because its sooooo complex a taste, yet so familiar too.

I noticed it much more after scoffing a slice of beef. I guess it cleared my palette a little perhaps? Anyway if its a secret let it stay a secret for a while longer. Tired of stressing out on it. Restaurants wouldn't empty if people KNEW what the process was. Far from it. You only have to look at Italian, Spanish and Chinese food to know that.  :