hi
check out mint sauce posted by terry (ifindforu) under mint sauce in recipe requests
it is very good and tastes just like it would if you got it with your takeaway

regards
gary

hi pete
  great post did you get the recipe for the ceylon as i know curry queen was after it or did you see it cooked if so maybe you could post you observations
regards
gary

hi nessa
kashmiri masala is sold by pataks as are the others. it is a very usefull spice paste. used in the making of so many things mint sauce and petes' bengal cuisine visit it was in the curry sauce and it is also used in the tikka/tandoori marinade sorry don't no the links
regards
gary

hi YF
this is the tandoori mix pete posted for CTM.i assume that the pastes are pataks?
have been pondering this for ages but not tried this out yet.

george sorry about the colour trying to be clever colour coding. if you go snooping in the kitchens some or most places will have 2 huge pots of pastes 1 white/yellow used for the creamier curries and the red masala paste for use in tikka masala or pasanda  it has also been posted that it was used in a chicken tikka jaipur madras?etc together with the base sauce this makes 3 Pots hence the 3 POT method.if you were unlucky enough to buy the authentic balti book it does have a long recipe for the red masala which involves stirring a pot for 1 hour :

regards
gary(woodpecker)

hiya ifindforu

thanks for a great post can't wait to try it but as with many i do have questions. what happens to the potatoes( are they boiled peeled or whole in their skins) and  could they be used in the final vindaloo?. is this a multi purpose base as with others or just for vindaloo as you have posted? no fresh coriander in the base or final dish? or is that a given? all purpose seasoning is it rajah as im sure they sell it in asda.
how much chilli powder to add to the final vindaloo?
how much base does this actually make? is it quite runny or do you have to water down after? do you have any other recipes?

regards

gary

hi cc

that is not what i implied 

what i meant was being that i have tasted the base it has a kick of heat using 5 chillies so if you cannot handle the heat being a lover of the korma or as some one put it the kiddies curries then it is not necessary.and again i am a believer that yes the can use the same ingredients to make several different but using differing quantities they would although have the same consistency using the same base but taste different. the hotter curries have to have more of the ingredients to taste the dish over the chilli heat ;D

regards gary( woodpecker)

at last someone brave enough to steer clear from the normal ginger/garlic. oh no there is no need if you are doing the vindaloo as you should add it at the beginning.

has anyone yet tried this recipe to the letter without changing the ingredients? the leaving out of the g/g gives you more scope for recipes. such as the korma and other mild dishes. just look at the balti book recipe for korma sauce all of its own.

hope some one does actually try this sauce .......one day.

just a quick point has anyone tried  the julian graves experience for their spices etc . most if not all are endorsed by the female chef off ready steady cook leslie....can't remember her last name but i would assume that there spices are good quality with such a celebrity endorsing them. i do use them for most of my spices and never had any problems. good value for money too.beats the white cotton socks off the supermarkets and schwatrz stuff in thei tiny jars for lots of money.

anyway good luck with your modified sauce

regards gary

hi mark it's woody
no i think it was the method using precooked onions which i believe was posted by you  or ck ? as he said he & his wife were most impressed now i believe his favourite is chicken tikka madras.balti kitchen tikka and follow the methods madras top notch :. the good thing about the sauce i have posted it is cooked before you know it. you can add more oil to retrieve the spiced oil but don,t remove all of the oil of you lose consisitency a bit like blending all of the oil in.

regards

gary

hi guys/gals
has anyone actually read bruce edwards curryhouse cookery properly it is all there, all you are debating just LOOK CLOSER at the text reusing oil and base saving juices from precooking the meat/veg etc etc etc just read it go on right now it has all the answers.

thanks
gary(woodpecker)

hi pete
yes it was very good and vey close to what i get, but i'm sure that if i can get the full recipe for the base from the chef then it will be even closer. maybe i will have to do KDs' gravy after all. but heh we all started there anyway.

hi cc- yes i know that it is an ingredient in trad vindaloo but because you add it then place over a flame most of it has evaporated in the blinking of an eye( or is that singe of an eye). it doesnot overwhelm the spices gravy or chilli. ;D

btw you can adjust the chilli powder to taste as the chef knows i like a hot vindaloo

regards
gary( woodpecker)