Quote from: Secret Santa on October 18, 2010, 02:52 PM

Quote from: Ramirez on October 18, 2010, 01:08 PM
Out of curiosity, SS, when cooking vindaloos what recipe do you use?

Whichever one I use it doesn't feature any souring agent and is low on tomato and has some spuds in it.   ;D 

But is it one off this site (and what base do you use with it)? I cannot remember the last time I had a vindaloo, but all this talk is giving me a hankering for one.  ;D

Out of curiosity, SS, when cooking vindaloos what recipe do you use?

Quote from: Razor on October 17, 2010, 10:34 AM
Yeah, sorry for being vague with the chef's spoon.  I think it depends on what your measuring.  My chefs spoon measures liquid, such as oil, base and so on at roughly 2 tbs.  If I was using it to measure powder then yes, 4 tbs would be about right.

So, for the onion paste would you use 4 tbsp, Razor?

Yeah, I popped down there earlier and looks like nothing more than onion puree, to be honest. Might be nice as a quick curry though, as Waitrose's stuff tends to be pretty good.

Did you end up buying any?

Is this in the chilled section, blanchy?

Any chance of a video?

You can get them at spices of india, but they come with other crap you may not want.

http://www.spicesofindia.co.uk/acatalog/Balti-Curry-Gift-Set.html

Nice one - thanks.

Big fan of your base, so very interested to see how this comes out. I'll let you know.  ;D

I have to say, that I've been browsing your site for a bit and it's pretty impressive. Might give a couple of those recipes a go, as I always cook for one.

Has this recipe been posted on the site? Wouldn't mind giving this a go myself.