When I lived in the UK, I tried the Pataks pastes to make curries (before I knew what I know now about BIR cooking) and they were always rubbish.   

Oh but remember when Pataks used to do that vindaloo sauce in a tin?  Oh that was great.  Thick and hot.  If I came home after a few jars, to find no chicken in the fridge, I

Convenient containers, nice shelves, label printer, all adds up to organization.  Pity about the pic size restrictions here though, so you can

Well Syed

Spent yesterday writing out a few of Syed

Looks delicious Phil. I haven

Hello Syed
I watched your vindaloo video on your YouTube channel. Subscribed.
Very interesting, different approach to what I

Definitely going to try that vindaloo.  A different technique to everything I

Hi Jakebodle
Welcome to the best BIR resource online.  A true gem of a forum.  Your experiences are common to many of us chasing the BIR holy grail. Honestly, if I still lived in the UK, I'd probably just give up and go takeaway / restaurant, although I do love cooking a curry.  However, here in the US, I don't have the BIR option - only traditional Indian dishes are available to me which, while good and tasty, aren't BIR.  they don't have that certain something.
I don't have the skills / experience to experiment with recipes and remember what I did, so am getting all analytical.   I've started a spreadsheet to track each curry I cook, in an attempt to try and identify variances / consistencies in the ingredients.  I lucked out with a vindaloo the other week that took me by surprise.
I will also include the various mix powders I try and track that aspect.
In the end, no amount of spreadsheetery (nice word) will cook me the 'proper' BIR vindaloo I crave but, hey, I get to think about curry a bit more, which is never a bad thing.  I attach a Word doc with a picture of the spreadsheet to show the level of insanity obsession detail I'm going for.

Tomorrow's attempt is a Madras from the Glebe Kitchen website. 

Keep calm and curry on.

Robbo

In the absence of Naga chilies.


I

Phil, thank you for this post.  Definitely going to try.  I only ever use a very basic method for plain basmati that has stuck with me for years.

1. Pre-heat oven to 175 deg F.  (Sorry I