If a curry has too much chilli in it, is there any way that the hotness can be toned down without ruining the taste.

Im judging Jaspers on end result not just base sauce. I like the smell and colour of the base but not the taste however when used it to make a madras I was well pleased, it all came together great at the end. I am in the process of doing a Darth base at the moment and Im hoping for another good one which I think should be ok as many others on here have had success with it.   

Anyone got a recipe for this dish or is it called a sri lanka now. Anyway it seems to be very hard recipe to get hold of.

Ive done 3 different base sauces now and I prefer jaspers, but rather than tomato passata I used tin tomatoes and reduced the oil a little. You can always add more if you want later. This turned out better as it was not as rich and too overpowering with tomato.

Anybody had a craving for a hot curry as soon as they wake up. I went out one night last week, had a few beers, well about 8 pints, went to bed and woke up at about 7 o clock craving a vindaloo. I tried to forget about it as a cup of tea and toast would be the norm, but I couldnt, I knew I had some in the freezer and then it happened I just couldnt resist any longer and had chicken vindaloo, pilau rice, popadoms washed down with 2 pints of water for breakfast.
Funny thing was my hangover was cured as soon as I ate it.
Anyone else had such cravings this early.

I cant seem to find the right king prawns that the restaurants use. Do you have to get them from specialist suppliers because they dont sell them in any of my local supermarkets. I dont want to use the chinese type king prawns but thats all what they seem to sell.  Any advice gratefully accepted

Well Ive finally managed to do my first ever curry using Jaspers sauce and Curry Kings Chicken Pathia recipe. I couldnt honestly beleive how close it came to the real deal. Both smell and taste were very nearly there. When I first came on this site a few weeks ago I originally wanted to buy some sauces as I just didnt think it was possible to cook up a replica of a take away or restaurant style dish, however this site has now changed my mind. I shall be trying out different bases and recipes from here and its all thanks to you dedicated people. I am very gratefull for everyones help and I think I can forget about the buying of sauces. I am now well and truly on my way to finding this exact smell and taste.

This is my first ever attempt at a base sauce. I followed Jaspers recipe, but wondered if it should look this dark or not. Ive noticed that most peoples bases are more of a yellow colour.

Ive just bought some jars of Barts garlic and ginger paste are they any good

Ive noticed there is quite a bit of difference in some base sauces with regard to the use of powers or purees. Just wondering what you prefer and why.