I've spent time in Indian restaurants kitchens and I've seen large 2.5kg jars of the pataks madras and balti pastes up on the shelfs and many wholesalers stock these larger 2.5kg jars! but generally they don't like to admit to using it!
I've adapted alot of my curries around then with the addition of fresh curry leaves and certain whole spices can produce a excellent full flavoured curry my favourite one is the Kashmiri paste.

Quote from: SoberRat on May 04, 2015, 08:55 PM
Thanks Bob, I shall give that way a go. I will also try get some other colours as the last time I went to the local Asian store they only had the red.

Your very welcome I've run out of the green myself.

The vindaloo looks good! just a couple of photos of my coloured rice as described above just colour some separately and ad it to the rest when fully dry

Quote from: Garp on May 04, 2015, 07:41 PM
Laughing's no good mate, at least not for the video. We need tension, a bit of friction, maybe some revelations about your sexual prowess.....and a little unprovoked violence never goes amiss

Ha ha

Quote from: Curry addict bob on May 04, 2015, 12:17 AM

Quote from: SoberRat on May 03, 2015, 07:36 PM
Didn't have any ingredients to cook curry tonight, so I raided the very full freezer for this Vindaloo. I made the rice fresh, I have never tried to colour it before so it didn't go that well.

The way I colour rice is to take around 1xtbs of plain cooked rice and colour them separately! You simply add a minute amount of the dye like red, yellow,or green to around 2xtbs of water and add the rice and leave to soak  for a few minutes,now drain the water away and your left with the coloured rice! Leave this to fully dry out for around 2 hours! You can now add this back to your plain rice
That's it job done. Ps your curry looks good sober

Quote from: Garp on May 04, 2015, 07:20 PM
Can't beat a bit of marital squabbling, Bob.......bring it on

Ha ha I've just told her she's laughing.

Quote from: fried on May 04, 2015, 05:24 PM
Nice video (apart from the music of course! Personally I'd ve prefered a bit of banging techno, or some extreme noise terror or something, luckily I realised in 2 clicks I could just stop the music, so no harm done.)
Anyways..
Is the rice pre-soaked? My missus uses a very similiar method (butter not ghee) and cooks it for exactly 13mins (tilda basmati).

Hi fried Yes I appreciate listening to the music can be a turn off for some of you I might try one without any music you'll just her me and wife squabbling in the background  LOL! No the rice was not pre soaked just wash in a collinder thanks for your comments
Regards Bob.

I like your video LC and your vegetables rice looks the business I shall knock a batch of that up.

Quote from: Onions on May 04, 2015, 11:28 AM
Although I wouldn't take the lid off when you do to stir, and as for the wooden spoon-

I bit of steam escaping doesn't effect the outcome
and it's a none stick pan don't want to scratch it what's wrong with a wooden spoon this is cooking at home not a restaurant.

Quote from: SoberRat on May 03, 2015, 07:36 PM
Didn't have any ingredients to cook curry tonight, so I raided the very full freezer for this Vindaloo. I made the rice fresh, I have never tried to colour it before so it didn't go that well.

The way I colour rice is to take around 1xtbs of plain cooked rice and colour them separately! You simply add a minute amount of the dye like red, yellow,or green to around 2xtbs of water and add the rice and leave to soak  for a few minutes,now drain the water away and your left with the coloured rice! Leave this to fully dry out for around 2 hours! You can now add this back to your plain rice
That's it job done.